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2013 (Vol. 5, Issue: 01)
Article Information:

Systematic Investigation of Antioxidant Activity of Egg White Protein Hydrolysates Obtained by Pepsin

Shuguo Sun, Meihu Ma, Qinlu Lin, Tao Yang and Huihui Niu
Corresponding Author:  Shuguo Sun 

Key words:  Antioxidative activity, egg white, egg white protein hydrolysates, hydrolysis, , ,
Vol. 5 , (01): 57-62
Submitted Accepted Published
September 27, 2012 November 08, 2012 January 15, 2013
Abstract:

Antioxidative activity of protein hydrolysates from egg white hydrolyzed by Pepsin with different Degrees of Hydrolysis (DHs) was investigated. As the DH increased from 6.47 to 18.22%, the antioxidative activity of Egg White Protein Hydrolysates (EWPHs) first increased and then decreased, except for the reducing power of EWPHs. The EWPHs with DH 16.93% showed higher DPPH radical scavenging activity (96.073.84%), hydroxyl radical scavenging activity (36.821.46%), superoxide anion scavenging activity (67.722.51%) and inhibitory activity of tea oil autoxidation (62.682.32%) compared to other EWPHs. At DH 18.22%, the EWPHs exhibited the strongest reducing power (0.340.014). The results revealed that antioxidative activity of protein hydrolysates from egg white was determined by the DH. According to the experimental results, the EWPHs have potential for use as a natural antioxidant for food preservation.
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  Cite this Reference:
Shuguo Sun, Meihu Ma, Qinlu Lin, Tao Yang and Huihui Niu, 2013. Systematic Investigation of Antioxidant Activity of Egg White Protein Hydrolysates Obtained by Pepsin.  Advance Journal of Food Science and Technology, 5(01): 57-62.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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