Abstract
In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate: water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P
| Original language | English |
|---|---|
| Pages (from-to) | 183-189 |
| Number of pages | 7 |
| Journal | Preventive Nutrition and Food Science |
| Volume | 20 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2015 Sep 1 |
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Keywords
- Alcalase
- Egg-white liquid
- Hydrolysate
- Radical scavenger
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics
Cite this
Preparation of egg white liquid hydrolysate (ELH) and its radical-scavenging activity. / Noh, Dong Ouk; Suh, Hyung Joo.
In: Preventive Nutrition and Food Science, Vol. 20, No. 3, 01.09.2015, p. 183-189.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Preparation of egg white liquid hydrolysate (ELH) and its radical-scavenging activity
AU - Noh, Dong Ouk
AU - Suh, Hyung Joo
PY - 2015/9/1
Y1 - 2015/9/1
N2 - In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate: water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P
AB - In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate: water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P
KW - Alcalase
KW - Egg-white liquid
KW - Hydrolysate
KW - Radical scavenger
UR - http://www.scopus.com/inward/record.url?scp=84943655242&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84943655242&partnerID=8YFLogxK
U2 - 10.3746/pnf.2015.20.3.183
DO - 10.3746/pnf.2015.20.3.183
M3 - Article
AN - SCOPUS:84943655242
VL - 20
SP - 183
EP - 189
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
SN - 2287-1098
IS - 3
ER -