Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration
| Autor: | D Zorica Knezevic-Jugovic, R Jelena Jovanovic, Z Natasa Sekuljica, M Branko Bugarski, G Milena Zuza, B Andrea Stefanovic, M Sonja Jakovetic |
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| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
alcalase DPPH General Chemical Engineering medicine.medical_treatment Ultrafiltration Peptide lcsh:Chemical technology Hydrolysate chemistry.chemical_compound 0404 agricultural biotechnology medicine lcsh:TP1-1185 chemistry.chemical_classification Chromatography ABTS Protease Chemistry 04 agricultural and veterinary sciences General Chemistry 040401 food science antioxidant derived egg white peptides membrane ultrafiltration hydrolysis ultrasound pretreatment Egg white |
| Zdroj: | Hemijska industrija Hemijska Industrija, Vol 70, Iss 4, Pp 419-428 (2016) |
| ISSN: | 2217-7426 0367-598X |
| Popis: | The production of bioactive peptides from egg white proteins (EWPs) and their separation are emerging areas with many new applications. The objective of this study was to compare antioxidant activity of three distinct EWP hydrolysates and their peptide fractions prepared by membrane ultrafiltration using membranes with 30, 10 and 1 kDa molecular weight cut-off. The hydrolysates were obtained by thermal and ultrasound pretreated EWPs hydrolyzed with a bacterial protease, Alcalase. It appeared that the pretreatment significantly affected peptide profiles and antioxidant activity of the hydrolysates measured by ABTS, DPPH and FRAP methods. The hydrolysate prepared using Alcalase and ultrasound pretreatment at 40 kHz - 15 min has shown to be the most effective in scavenging both DPPH and ABTS radicals (28.10±1.38 and 79.44±2.31%, respectively). It has been noticed that this hydrolysate had a nutritionally more adequate peptide profile than the other hydrolysates with a much lower amount of peptides |
| Databáze: | OpenAIRE |
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