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Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein
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 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;
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 Abstract
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}
 Keywords
egg-white protein;hydrolysate;Neutrase;radical scavenging activity;functionality;
 Language
English
 Cited by
1.
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)
1.
Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity, Preventive Nutrition and Food Science, 2015, 20, 3, 183  crossref(new windwow)
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