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In vitro antioxidant and mineral‐chelating properties of natural and autocleaved ovotransferrin
Author(s) -
Moon Sun Hee,
Lee Jae Hoon,
Ahn Dong Uk,
Paik HyunDong
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6921
Subject(s) - ovotransferrin , chemistry , antioxidant , thiobarbituric acid , tbars , tcep , egg white , food science , chelation , biochemistry , lipid peroxidation , organic chemistry , phosphine , catalysis
BACKGROUND Egg white proteins can be excellent substrates for the development of functional foods and nutraceuticals. In this study, several in vitro antioxidant methods, namely the β ‐carotene linoleate model system, the ferric thiocyanate method, the 2‐thiobarbituric acid‐reactive substances ( TBARS ) method and copper/calcium ion chelation, were used to determine the antioxidant capacity of natural and autocleaved ovotransferrin. RESULTS Autocleaved ovotransferrin was prepared by reducing natural ovotransferrin with tris(2‐carboxyethyl)phosphine ( TCEP ) for 6 h at 37 °C. Autocleaved ovotransferrin suppressed the discoloration of β ‐carotene effectively and prevented the oxidation of linoleic acid during 5 days of storage at 4 °C. However, the concentration of autocleaved ovotransferrin had no influence on its antioxidant effect. Similarly, the highest TBARS values were obtained from autocleaved ovotransferrin (>90%) and the lowest value in natural ovotransferrin (24%) during incubation at 37 °C for 48 h. The hydrolysates obtained from autocleaved ovotranferrin showed better copper/calcium‐solublilizing activity than those from natural ovotransferrin. CONCLUSION The results indicated that autocleaved ovotransferrin has the potential to be used as a natural antioxidant in foods. © 2014 Society of Chemical Industry