| Popis: |
Antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), free radical scavenging capacity and Fe2+ reducing power ability, of hydrolysates derived from egg white, were used to evaluate the effect of high-intensity pulsed electric field (HIPEF) in terms of its processing parameters including electric field intensity and pulsed number. Under the optimal condition, the antioxidant IC50 value of the hydrolysates on DPPH radicals was 5.69 mg/mL, and its synergistic ratio reached up to 1.76. The effect of the PEF on antioxidant attributes of hydrolysates was observed with a significant increase (P |
