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EFFECTS OF HIGH‐INTENSITY PULSED ELECTRIC FIELD ON ANTIOXIDANT ATTRIBUTES OF HYDROLYSATES DERIVED FROM EGG WHITE PROTEIN
Author(s) -
LIN SONGYI,
GUO YANG,
YOU QI,
YIN YONGGUANG,
LIU JINGBO,
LUO PENGJU G.
Publication year - 2013
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2011.00598.x
Subject(s) - antioxidant , dpph , hydrolysate , chemistry , peptide , egg white , food science , antioxidant capacity , high performance liquid chromatography , radical , chromatography , biochemistry , hydrolysis
Antioxidant activities, such as 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), free radical scavenging capacity and Fe 2+ reducing power ability, of hydrolysates derived from egg white, were used to evaluate the effect of high‐intensity pulsed electric field (HIPEF) in terms of its processing parameters including electric field intensity and pulsed number. Under the optimal condition, the antioxidant IC 50 value of the hydrolysates on DPPH radicals was 5.69 mg/mL, and its synergistic ratio reached up to 1.76. The effect of the PEF on antioxidant attributes of hydrolysates was observed with a significant increase ( P < 0.05) during 2–4 h. High‐performance liquid chromatography (HPLC) confirms the wide molecular distribution of the enzymatic hydrolysates. PRACTICAL APPLICATIONS This paper mainly focused on the application of PEF on antioxidant peptide to improve its antioxidant activities. This research initially explores the effects of PEF on molecular weight on antioxidant peptide and provides a novel way to improve the activities of antioxidant. This study can help interested readers to take further insight into the application of PEF and the improvement of antioxidant activities.