Structural changes and exposed amino acids of ethanol-modified whey proteins isolates promote its antioxidant potential.

However, as the level of ethanol increased to 40, 60 or 80% (v/v), the increase in radical scavenging activity became extremely significant ( P < 0.05, except for E-WPI-80 at the protein concentration of 5.0 mg/mL).

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1 (A) that the amount of free SH in E-WPI samples showed a trend of first increasing and then decreasing, reaching a maximum in E-WPI-40.

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