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Preparation of antioxidant peptide from egg white protein and improvement of its activities assisted by high-intensity pulsed electric field

2011; Wiley; Volume: 92; Issue: 7 Linguagem: Inglês

10.1002/jsfa.4742

1097-0010

Songyi Lin, Yang Guo, Qi You, Yongguang Yin, Jingbo Liu,

Insect Utilization and Effects

Journal of the Science of Food and AgricultureVolume 92, Issue 7 p. 1554-1561 Research Article Preparation of antioxidant peptide from egg white protein and improvement of its activities assisted by high-intensity pulsed electric field Songyi Lin, Songyi Lin Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA These authors contributed equally to this study and should be regarded as first joint authors.Search for more papers by this authorYang Guo, Yang Guo Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China These authors contributed equally to this study and should be regarded as first joint authors.Search for more papers by this authorQi You, Qi You Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USASearch for more papers by this authorYongguang Yin, Yongguang Yin College of Biological and Agricultural Engineering, Jilin University, Changchun, Jilin, 130025, PR ChinaSearch for more papers by this authorJingbo Liu, Corresponding Author Jingbo Liu [email protected] Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR ChinaLaboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun 130062, PR China.Search for more papers by this author Songyi Lin, Songyi Lin Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA These authors contributed equally to this study and should be regarded as first joint authors.Search for more papers by this authorYang Guo, Yang Guo Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China These authors contributed equally to this study and should be regarded as first joint authors.Search for more papers by this authorQi You, Qi You Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USASearch for more papers by this authorYongguang Yin, Yongguang Yin College of Biological and Agricultural Engineering, Jilin University, Changchun, Jilin, 130025, PR ChinaSearch for more papers by this authorJingbo Liu, Corresponding Author Jingbo Liu [email protected] Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR ChinaLaboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun 130062, PR China.Search for more papers by this author First published: 09 December 2011 https://doi.org/10.1002/jsfa.4742Citations: 34 Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract BACKGROUND: Egg white protein powder was hydrolyzed by three proteases—alcalase, trypsin, and pepsin—to 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: Among the 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. Copyright © 2011 Society of Chemical Industry REFERENCES 1Sakanaka S, Tachibana Y, Ishihara N Juneja LR, Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chem 86: 99–103 (2004). 2Peng X, Xiong YL Kong B, Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem 113: 196–201 (2009). 3Li Y Liu J, Research on the technology production of antioxidant peptide from chickpea. 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