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Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

Authors
Cho, Dae-YeonJo, KyungaeCho, So YoungKim, Jin ManLim, KwangseiSuh, Hyung JooOh, Sejong
Issue Date
6월-2014
Publisher
KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
Keywords
egg-white protein; hydrolysate; Neutrase; radical scavenging activity; functionality
Citation
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.3, pp.362 - 371
Indexed
SCIE
SCOPUS
KCI
Journal Title
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES
Volume
34
Number
3
Start Page
362
End Page
371
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/98360
DOI
10.5851/kosfa.2014.34.3.362
ISSN
1225-8563
Abstract
This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most a-amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of alpha-amino group liberation (3.19-3.62 mg/mL). Neutrase treatment also resulted in the highest degree of hydrolysis (23.4%). Alcalase and Ficin treatment resulted in similar degrees of hydrolysis. All hydrolysates, except for the Flavourzyme hydrolysate, had greater radical scavenging activity than the control. The Neutrase hydrolysate showed the highest 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (IC50=3.6 mg/mL). Therefore, Neutrase was identified as the optimal enzyme for hydrolyzing egg-white protein to yield antioxidant peptides. During Neutrase hydrolysis, the reaction rate was rapid over the first 4 h, and then subsequently declined. The IC50 value was lowest after the first hour (2.99 mg/mL). The emulsifying activity index (EAT) of EPH treated with Neutrase decreased, as the pH decreased. The EPH foaming capacity was maximal at pH 3.6, and decreased at an alkaline pH. Digestion resulted in significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS radical scavenging activity. The active peptides released from egg-white protein showed antioxidative activities on ABTS and DUET radical. Thus, this approach may be useful for the preparation of potent antioxidant products.
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Suh, Hyung Joo
보건과학대학 (바이오시스템의과학부)
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