Asian Food Science Journal

The purpose of this research was to investigate the characteristic of physicochemical properties of interaction of whey protein with different concentration phylantin sources of the Phyllantus niruri L.

Study Design: Phylantin was added to whey protein with various concentration treatments (0 (control), 150, 180, 210 and 240 (μg/ml)).

Place and Duration of Study: This study was conducted between June until November 2021 at the Faculty of Animal Science, Universitas Brawijaya.

Methodology: Phylantin was added to whey protein with various concentration treatments (0 (control), 150, 180, 210 and 240 (μg/ml)). An analysis is carried out to determine characteristic physicochemical and functional properties such as emulsion stability, emulsion activity, foaming ability, sedimentation, turbidity, particle size and antioxidant activity.

Results: The characteristic physicochemical of whey protein and phylantin was investigated such as emulsion stability, emulsion activity, foaming ability, sedimentation, turbidity, particle size and antioxidant activity. The addition of phylantin improved the physicochemical characteristic of properties. The addition of phylantin in the right level could increase emulsion stability, activity, and total antioxidant. Beside it, it could decrease the sedimentation and turbidity in the right level. The particle of nano size could be maintained.

Conclusion: As a result, whey protein containing various concentrations of phyllanthin showed that serum interacting with phyllanthin at a dose of 180 μg/ml increased emulsion stability, antioxidant activity, reduced sedimentation, reduced turbidity, and nanoscale has been shown to be able to maintain the particle size.