TITLE

ANTIOXIDATIVE PEPTIDES DERIVED FROM DENATURATED EGG WHITE PROTEIN

AUTHOR(S)
ZAMBROWICZ, A.; POKORA, M.; ECKERT, E.; CHRZANOWSKA, J.; SZOŁTYSIK, M.; DĄBROWSKA, A.; TRZISZKA, T.
PUB. DATE
April 2013
SOURCE
Italian Journal of Food Science;2013, Vol. 25 Issue 2, p169
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
The antioxidant activity of denaturated egg white protein preparation (EP) was evaluated by enzymatic hydrolysis. The EP treated with digestive and microbial proteases resulted in different degradation products confirmed by degree of hydrolysis (DH) and free amino groups concentration (FAG) measurement. The highest free radical scavenging activity reached 0.21 µmol troloxeq/mg and was exhibited by tryptic hydrolysate. EP hydrolysates showed significant, enzyme-dependent ferric reducing activity. The highest chelating activity was observed for protein preparations hydrolyzed with neutrase (397.0 µg Fe2+/mg). Antioxidative peptide fractions were isolated from tryptic hydrolysate by reserved phase high pressure liquid chromatography (rP-HPLc). Among the obtained fractions, we identified: ISQAVHAHAEINEAGr, SVL, QL and AP, KVr antioxidative peptides corresponded to ovalbumin and ovotransferrin fragments, respectively.
ACCESSION #
88161398

 

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