Influence of milk proteins on coffee antioxidant properties

S. S. Kolbatskaya,E. R. Gazizullina, E. L. Gerasimova, A. V. Ivanova

THE 2ND INTERNATIONAL CONFERENCE ON PHYSICAL INSTRUMENTATION AND ADVANCED MATERIALS 2019AIP Conference Proceedings（2020）

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摘要

In this work, we studied the effect of milk proteins on antioxidant properties of coffee extracts of various types by the potentiometric method using the K-3[Fe(CN)(6)] / K-4[Fe(CN)(6)] system as an oxidizing agent model. It was revealed that partial binding of phenolic residues to polar groups of milk protein leads to a decrease in the antioxidant capacity, which reduces the product effectiveness in terms of antioxidant action.

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