期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：1
页码：57-62
DOI：10.19026/ajfst.5.3312
出版社：MAXWELL Science Publication
摘要：Antioxidative activity of protein hydrolysates from egg white hydrolyzed by Pepsin with different Degrees of Hydrolysis (DHs) was investigated. As the DH increased from 6.47 to 18.22%, the antioxidative activity of Egg White Protein Hydrolysates (EWPHs) first increased and then decreased, except for the reducing power of EWPHs. The EWPHs with DH 16.93% showed higher DPPH radical scavenging activity (96.07±3.84%), hydroxyl radical scavenging activity (36.82±1.46%), superoxide anion scavenging activity (67.72±2.51%) and inhibitory activity of tea oil autoxidation (62.68±2.32%) compared to other EWPHs. At DH 18.22%, the EWPHs exhibited the strongest reducing power (0.34±0.014). The results revealed that antioxidative activity of protein hydrolysates from egg white was determined by the DH. According to the experimental results, the EWPHs have potential for use as a natural antioxidant for food preservation.
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