Research Article | OPEN ACCESS
Systematic Investigation of Antioxidant Activity of Egg White Protein Hydrolysates Obtained by Pepsin
1, 2, 3Shuguo Sun, 2Meihu Ma, 1Qinlu Lin, 1Tao Yang and 2Huihui Niu
1National Engineering Laboratory for Rice and Byproduct Process, Department 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, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, P. R. China
3Department of Chemistry and Chemical Engineering, Jishou University, Jishou, 416000, P. R. China
Advance Journal of Food Science and Technology 2013 1:57-62
Received: September 27, 2012 | Accepted: November 08, 2012 | Published: 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 (96.07±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.
Keywords:
Antioxidative activity, egg white, egg white protein hydrolysates, hydrolysis,
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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