Antioxidant and antimicrobial activities of different enzymatic hydrolysates from desalted duck egg white
| Autor: | Deng-Cheng Liu, Rommanee Thamamsena |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Antioxidant DPPH medicine.medical_treatment education hydrolysate lcsh:Animal biochemistry antioxidant activity 01 natural sciences Article Hydrolysate Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology Animal Products 010608 biotechnology medicine Food science lcsh:QP501-801 lcsh:SF1-1100 desalted duck egg white Protease antimicrobial activity Chemistry 04 agricultural and veterinary sciences Antimicrobial 040401 food science Animal Science and Zoology lcsh:Animal culture Antibacterial activity Food Science Egg white |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 9, Pp 1487-1496 (2020) Asian-Australasian Journal of Animal Sciences |
| ISSN: | 1976-5517 1011-2367 |
| Popis: | Objective: The objective of this study was to look for optimal preparation of hydrolysates of desalted duck egg white powder (DDEWP) by the three different proteases and to investigate their antioxidant and antimicrobial properties.Methods: DDEWP was hydrolyzed by three proteases, including pepsin (PEP), Bacillus spp. (BA) and natokinase (NAT) with three different enzyme concentrations (0.1%, 0.3%, and 0.5%), individually. The important key hydrolysis parameters such as hydrolysis degree, yield, antioxidant and antimicrobial activity were evaluated in this experiment.Results: The results showed that the degree of hydrolysis (DH) of all treatments increased with increasing hydrolysis time and protease concentrations. The antioxidant and antimicrobial activities of the hydrolysates were affected by type and concentration of protease as well as hydrolysis time. Hydrolysis of PEP significantly (p37% to 92%) and BA (30% to 79%). Besides, DDEWP hydrolysates of PEP presented significantly higher reducing power than BA and NAT. In antimicrobial activities, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa were not effectively inhibited by any DDEWP hydrolysates of PEP except for Staphylococcus aureus. Especially, the excellent antibacterial activity against S. aureus only was displayed in DDEWP hydrolysates of PEP 0.1%.Conclusion: DDEWP hydrolysates from PEP demonstrated significantly better DH, yield, DPPH radical scavenging activity and reducing power, furthermore, had excellent inhibitory on S. aureus due to large clear zone and moderated inhibitory in bactericidal inhibition. |
| Databáze: | OpenAIRE |
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