Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemicals

  • Park, Eun Young (Dept. of Food and Nutrition, Korea Christian University) ;
  • Sato, Kenji (Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University)
  • Received : 2018.01.09
  • Accepted : 2018.02.23
  • Published : 2018.02.28
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Abstract

The objectives of the present study were to examine the antioxidant activity of autofocusing fractions from egg white protein hydrolysates and obtain higher antioxidant peptide fraction, which could be applied to the food model system. Alkaline protease hydrolysate of egg white protein exerted higher antioxidant activities than other protein hydrolysates and were fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. Neutral and basic fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the acidic fractions. The acidic and neutral fractions showed higher hydroxyl (OH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values than the basic fractions. The acidic fractions showed higher metal chelating activity than basic fractions. Antioxidant activities of some autofocusing fractions except for ORAC showed higher compared to the crude hydrolysate. These results suggest that peptides fractions from egg white protein are effective antioxidant, and that autofocusing could be useful to increase antioxidant activity for application to food system.

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References

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