Advanced SearchSearch Tips
Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein
Cho, Dae-Yeon; Jo, Kyungae; Cho, So Young; Kim, Jin Man; Lim, Kwangsei; Suh, Hyung Joo; Oh, Sejong;
  PDF(new window)
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 -amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of -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 ($IC_{50}
egg-white protein;hydrolysate;Neutrase;radical scavenging activity;functionality;
 Cited by
Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity,;;

Preventive Nutrition and Food Science, 2015. vol.20. 3, pp.183-189 crossref(new window)
Quality Characteristics of Premix Frying Powders supplemented with Egg White Powder, Journal of the East Asian Society of Dietary Life, 2017, 27, 3, 280  crossref(new windwow)
Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity, Preventive Nutrition and Food Science, 2015, 20, 3, 183  crossref(new windwow)
Plant proteases for bioactive peptides release: A review, Critical Reviews in Food Science and Nutrition, 2017, 1  crossref(new windwow)
Adler-Nissen, J. (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J. Agric. Food Chem. 27, 1256-1262. crossref(new window)

Almajano, M., Carbo, R., Delgado, M., and Gordon, M. (2007) Effect of pH on the antimicrobial activity and oxidative stability of oil in water emulsions containing caffeic acid. J. Food Sci. 72, C258-C263. crossref(new window)

Amarowicz, R. and Shahidi, F. (1997) Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem. 58, 355-359. crossref(new window)

Anton, M., Nau, F., and Nys, Y. (2006) Bioactive egg components and their potential uses. Worlds Poult. Sci. J. 62, 429-438. crossref(new window)

Archer, M. C., Ragnarsson, J. O., Tannenbaum, S. R., and Wang, D. I. C. (1973) Enzymatic solubilization of an insoluble substrate, fish protein concentrate - process and kinetic considerations. Biotechnol. Bioeng. 15, 181-196. crossref(new window)

Aspmo, S. I., Horn, S. J., and Eijsink, V. G. H. (2005) Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera. Process Biochem. 40, 1957-1966. crossref(new window)

Baek, H. H. and Cadwallader, K. R. (1995) Enzymatic-hydrolysis of crayfish processing by-products. J. Food Sci. 60, 929-935. crossref(new window)

Benjakul, S. and Morrissey, M. T. (1997) Protein hydrolysates from Pacific whiting solid wastes. J. Agric. Food Chem. 45, 3423-3430. crossref(new window)

Chen, C., Chi, Y. J., and Xu, W. (2012) Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate. Food Bioprocess Technol. 5, 2342-2352. crossref(new window)

Davalos, A., Miguel, M., Bartolome, B., and Lopez-Fandino, R. (2004) Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J. Food Prot. 67, 1939-1944. crossref(new window)

Edwards, J. and Shipe, W. (1978) Characterization of plastein reaction products formed by pepsin, $\alpha$-chymotrypsin, and papain treatment of egg albumin hydrolysates. J. Food Sci. 43, 1215-1218. crossref(new window)

Groninger, H. S. and Miller, R. (1975) Preparation and aeration properties of an enzyme-modified succinylated fish protein. J. Food Sci. 40, 327-330. crossref(new window)

Hill, S. (1996) Emulsions. In: Methods for Testing Protein Functionality. Hall, G. M. (ed) Blackie Academic & Professional, London, pp. 153-182.

Hoyle, N. T. and Merritt, J. H. (1994) Quality of fish-protein hydrolysates from Herring (Clupea-harengus). J. Food Sci. 59, 76-79. crossref(new window)

Jao, C. L. and Ko, W. C. (2002) 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice. Fish. Sci. 68, 430-435. crossref(new window)

Jun, S. Y., Park, P. J., Jung, W. K., and Kim, S. K. (2004) Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol. 219, 20-26. crossref(new window)

Kato, A., Ibrahim, H. R., Watanabe, H., Honma, K., and Kobayashi, K. (1989) New Approach to Improve the Gelling and Surface Functional-Properties of Dried Egg-White by Heating in Dry State. J. Agric. Food Chem. 37, 433-437. crossref(new window)

Kinsella, J. E. (1979) Functional properties of soy proteins. J. American Oil Chemists' Soc. 56, 242-258. crossref(new window)

Kong, B. H. and Xiong, Y. L. L. (2006) Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J. Agric. Food Chem. 54, 6059-6068. crossref(new window)

Kong, X. Z., Zhou, H. M., and Qian, H. F. (2007) Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chem. 101, 615-620. crossref(new window)

Kristinsson, H. G. and Rasco, B. A. (2000) Fish protein hydrolysates: Production, biochemical, and functional properties. Crit. Rev. Food Sci. Nutr. 40, 43-81. crossref(new window)

Li, Y. H., Jiang, B., Zhang, T., Mu, W. M., and Liu, J. (2008) Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem. 106, 444-450. crossref(new window)

Li-Chan, E. and Nakai, S. (1990) Importance of hydrophobicity of proteins in food emulsions. In: Microemulsions and emulsions in foods. El-Nokaly, M. & Cornell, D. (ed) ACS Publications, Washington, D.C. USA, pp. 193-212.

Linder, M., Fanni, J., and Parmentier, M. (1996) Functional properties of veal bone hydrolysates. J. Food Sci. 61, 712-716. crossref(new window)

Matsudomi, N., Ishimura, Y., and Kato, A. (1991) Improvement of Gelling Properties of Ovalbumin by Heating in Dry State. Agric. Biol. Chem. 55, 879-881. crossref(new window)

Miguel, M., Alonso, M. J., Salaices, M., Aleixandre, A., and Lopez-Fandino, R. (2007) Antihypertensive, ACE-inhibitory and vasodilator properties of an egg white hydrolysate: Effect of a simulated intestinal digestion. Food Chem. 104, 163-168. crossref(new window)

Miliauskas, G., Venskutonis, P. R., and van Beek, T. A. (2004) Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 85, 231-237. crossref(new window)

Mine, Y. (2007) Egg proteins and peptides in human health-chemistry, bioactivity and production. Curr. Pharm. Des. 13, 875-884. crossref(new window)

Morr, C. V. (1985) Composition, physico-chemical and functional properties of reference whey protein concentrates. J. Food Sci. 50, 1406-1411. crossref(new window)

Moure, A., Dominguez, H., and Parajo, J. C. (2006) Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochem. 41, 447-456. crossref(new window)

Moller, N. P., Scholz-Ahrens, K. E., Roos, N., and Schrezenmeir, J. (2008) Bioactive peptides and proteins from foods: indication for health effects. Eur. J. Nutr. 47, 171-182. crossref(new window)

Mutilangi, W. A. M., Panyam, D., and Kilara, A. (1996) Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate. J. Food Sci. 61, 270-275. crossref(new window)

Pearce, K. N. and Kinsella, J. E. (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem. 26, 716-723. crossref(new window)

Pena-Ramos, E. A. and Xiong, Y. L. L. (2003) Whey and soy protein, hydrolysates inhibit lipid oxidation in, cooked pork patties. Meat Sci. 64, 259-263. crossref(new window)

Peng, X. Y., Xiong, Y. L. L., and Kong, B. H. (2009) Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem. 113, 196-201. crossref(new window)

Phillips, L. G., Whitehead, D. M., and Kinsella, J. E. (1994) Structure-function properties of food proteins. Academic Press.

Quaglia, G. and Orban, E. (1987) Enzymic solubilisation of proteins of sardine (Sardina pilchardus) by commercial proteases. J. Sci. Food Agric. 38, 263-269. crossref(new window)

Quang, D. N., Hashimoto, T., Nukada, M., Yamamoto, I., Tanaka, M., and Asakawa, Y. (2003) Antioxidant activity of curtisians I-L from the inedible mushroom Paxillus curtisii. Planta Med. 69, 1063-1066. crossref(new window)

Raghavan, S., Kristinsson, H. G., and Leeuwenburgh, C. (2008) Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates. J. Agric. Food Chem. 56, 10359-10367. crossref(new window)

Sakanaka, S., Tachibana, Y., Ishihara, N., and Juneja, L. R. (2004) Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chem. 86, 99-103. crossref(new window)

Samaranayaka, A. G., Kitts, D. D., and Li-Chan, E. C. (2010) Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J. Agric. Food Chem. 58, 1535-1542. crossref(new window)

Sannaveerappa, T., Carlsson, N. G., Sandberg, A. S., and Undeland, I. (2008) Antioxidative properties of press juice from herring (Clupea harengus) against hemoglobin (Hb) mediated oxidation of washed cod mince (vol 55, pg 9581, 2007). J. Agric. Food Chem. 56, 1795-1795. crossref(new window)

Sathe, S. and Salunkhe, D. (1981) Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity, and gelation properties. J. Food Sci. 46, 71-81. crossref(new window)

Shahidi, F., Han, X. Q., and Synowiecki, J. (1995) Production and characteristics of protein hydrolysates from Capelin (Mallotus- villosus). Food Chem. 53, 285-293. crossref(new window)

Sheih, I., Wu, T. K., and Fang, T. J. (2009) Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems. Bioresour. Technol. 100, 3419-3425. crossref(new window)

Shen, J. L. (1976) Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolate. J. Agric. Food Chem. 24, 784-788. crossref(new window)

Sorgentini, D. A. and Wagner, J. R. (2002) Comparative study of foaming properties of whey and isolate soybean proteins. Food Res. Int. 35, 721-729. crossref(new window)

Suetsuna, K. (2000) Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle. Mar. Biotechnol. 2, 5-10.

Townsend, A. A. and Nakai, S. (1983) Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci. 48, 588-594. crossref(new window)

Turgeon, S. L., Gauthier, S. F., and Paquin, P. (1991) Interfacial and emulsifying properties of whey peptide fractions obtained with a two-step ultrafiltration process. J. Agric. Food Chem. 39, 673-676. crossref(new window)

Xie, Z. J., Huang, J. R., Xu, X. M., and Jin, Z. Y. (2008) Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 111, 370-376. crossref(new window)

Wang, H. C., Chen, C. R., and Chang, C. J. (2001) Carbon dioxide extraction of ginseng root hair oil and ginsenosides. Food Chem. 72, 505-509. crossref(new window)

Wang, L. L. and Xiong, Y. L. L. (2005) Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agric. Food Chem. 53, 9186-9192. crossref(new window)

Wu, H. C., Chen, H. M., and Shiau, C. Y. (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Int. 36, 949-957. crossref(new window)

Zhu, L. J., Chen, J., Tang, X. Y., and Xiong, Y. L. (2008) Reducing, radical scavenging, and chelation properties of invitro digests of alcalase-treated zein hydrolysates. J. Agric. Food Chem. 56, 3884-3884. crossref(new window)