Influence of Degree of Hydrolysis on Functional Properties, Antioxidant and ACE Inhibitory Activities of Egg White Protein Hydrolysate

被引：94

作者：

Chen, Chen ^{[1
]}

Chi, Yu-Jie ^{[1
]}

Zhao, Ming-Yang ^{[2
]}

Xu, Wei ^{[1
]}

机构：

[1] NE Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China

[2] China Pharmaceut Univ, Coll Pharm, Nanjing 210009, Jiangsu, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 01期

关键词：

egg white protein hydrolysate; antioxidant; ACE inhibition; functional property; ultrafiltration; FOAMING PROPERTIES; PEPTIDES; PURIFICATION;

D O I：

10.1007/s10068-012-0004-6

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Functional properties, antioxidant, and angiotensin-I converting enzyme (ACE) inhibitory activities of egg white protein hydrolysate (EWPH) prepared with trypsin at different degree of hydrolysis (DH) were investigated. The DPPH radical scavenging activity, reducing power, lipid peroxidation inhibitory activity, and ACE inhibitory activity increased with DH at first and then decreased gradually. Hydrolysates with 12.4% DH had the highest antioxidant and ACE inhibitory activities. As DH increased, the solubility of EWPH increased while the emulsifying and foaming properties decreased. The functional properties of EWPH were also controlled by pH. Ultrafiltration of the hydrolysate with 12.4% DH revealed that the fractions of molecular weight lower than 3 kDa exhibited the highest antioxidant and ACE inhibitory activities. The results indicated that EWPH with different DH have different bioactive and functional properties and EWPH by controlled hydrolysis may be useful ingredients in food and nutraceutical applications with potential bioactive properties.

引用

页码：27 / 34

页数：8

共 34 条

[1]

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[2]

Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties [J].