期刊
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
卷 92, 期 7, 页码 1554-1561出版社
WILEY
DOI: 10.1002/jsfa.4742
关键词
response surface methodology (RSM); pulsed electric field (PEF); antioxidant; egg white protein powder (EWPP); hydrolysis
资金
- National 863 Program [AA10Z329]
- advanced interdisciplinary innovative program [200810029]
BACKGROUND: Egg white protein powder was hydrolyzed by three proteasesalcalase, trypsin, and pepsinto produce antioxidant peptides. Three kinds of hydrolysates were prepared under optimal enzymatic parameters that were obtained from the preliminary one-factor-at-a-time test and response surface methodology. Thereafter, three enzymatic hydrolysates were sequentially fractionated by ultrafiltration membranes in cut-off MW of 30, 10, and 1 kDa, and tested in terms of their reducing power (RP). Effects of high-intensity pulsed electric field (PEF) were further investigated on the antioxidant peptides to improve their activities. RESULTS: Alcalase hydrolysates possessed stronger RP ability than the other two hydrolysates, particularly for the fraction within < 1 kDa. After PEF treatment, this fraction showed an improvement of RP ability within 4 h; however, the effects were reversible. High-performance liquid chromatographic analysis showed some MW changes of PEF-treated sample compared with control. CONCLUSIONS: Amongthe three kinds of proteases, alcalase could be regarded as the most appropriate enzyme for preparation of bioactive peptide from egg white protein, with the best antioxidant activity. Also, PEF showed some effects on the peptide and could be further applied to improve its antioxidant activity. (C) 2011 Society of Chemical Industry
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据