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Abstract
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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
Submitted: September 27, 2012
Accepted: November 08, 2012
Published: January 15, 2013 |
Abstract:
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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 (96.07±3.84%), hydroxyl radical scavenging activity (36.82±1.46%), superoxide anion scavenging activity (67.72±2.51%) and inhibitory activity of tea oil autoxidation (62.68±2.32%) compared to other EWPHs. At DH 18.22%, the EWPHs exhibited the strongest reducing power (0.34±0.014). 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.
Key words: Antioxidative activity, egg white, egg white protein hydrolysates, hydrolysis, , ,
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Cite this Reference:
Shuguo Sun, Meihu Ma, Qinlu Lin, Tao Yang and Huihui Niu, . Systematic Investigation of Antioxidant Activity of Egg White Protein Hydrolysates Obtained by Pepsin. Advance Journal of Food Science and Technology, (01): 57-62.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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