Research Article | OPEN ACCESS
Effects of Microwave Irradiation Pre-Treatment of Egg White Proteins on Ant Oxidative Activity of Their Hydrolysates Prepared with Pepsin
1Tao Yang, 1, 2, 3Shuguo Sun, 1Qinlu Lin, 2Meihu Ma, 1Feijun Luo and 4Junwen Liu
1National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, P.R. China
2National Research and Development Center For Egg Processing, College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, P.R. China
3College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, P.R. China
4Department of Histology and Embryology, School of Basic Medical Sciences, Central South University, Changsha, Hunan 410013, P.R. China
Advance Journal of Food Science and Technology 2013 7:936-940
Received: April 01, 2013 | Accepted: April 15, 2013 | Published: July 05, 2013
Abstract
The effects of Conventional Heating (CH) and Microwave Irradiation (MWI) pre-treatment of Egg White Proteins (EWPs) on antioxidative activity of their hydrolysates prepared with pepsin were investigated. MWI pre-treatment of EWPs resulted in a higher degree of hydrolysis (DH) and the highest hydroxyl radical scavenging activity (40.67±1.30%), superoxide anion scavenging activity (75.53±2.79%), inhibitory activity of tea oil autoxidation (67.68±2.50%) and reducing power (0.34±0.01) of Egg White Proteins Hydrolysates (EWPHs) in comparison with CH pre-treatment, although there was no significant difference in DPPH radical scavenging activity between the EWPHs originated from the proteins pre-treated by CH and MWI (p>0.05). According to the experimental results, MWI pre-treatment could improve the antioxidant activities of EWPHs compared with CH treatment.
Keywords:
Antioxidative activity, egg white, egg white protein hydrolysates, microwave irradiation,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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