Full Length Research Paper
Abstract
Egg white protein powder was hydrolyzed by alcalase to produce antioxidant peptides, which were prepared under optimal enzymatic parameters that were obtained from the preliminary one-factor-at-a-time test and response surface methodology (RSM). Thereafter, the hydrolysates were sequentially fractionated by ultra filtration membranes in cut-off molecular weight (MW) of 30, 10 and 1 kDa and tested in terms of their reducing power (RP). The results show that the alcalase hydrolysates possessed strong RP ability, particularly for the fraction within <1 kDa. This fraction was further treated by high-intensity pulsed electric field (PEF) to investigate its effect on the antioxidant activity of the peptide within 6 h. The result demonstrated that the PEF could significantly improve the antioxidant activity of the treated peptide fraction within 4 h, but the effects might be reversible.
Key words: Egg white, hydrolysis, antioxidant, response surface methodology (RSM), high-intensity pulsed electric field (PEF).
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