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Abstract
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Article Information:
Effects of Microwave Irradiation Pre-Treatment of Egg White Proteins on Ant Oxidative Activity of Their Hydrolysates Prepared with Pepsin
Tao Yang, Shuguo Sun, Qinlu Lin, Meihu Ma, Feijun Luo and Junwen Liu
Corresponding Author: Shuguo Sun
Submitted: April 01, 2013
Accepted: April 15, 2013
Published: July 05, 2013 |
Abstract:
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The effects of Conventional Heating (CH) and Microwave Irradiation (MWI) pre-treatment of Egg White Proteins (EWPs) on antioxidative activity of their hydrolysates prepared with pepsin were investigated. MWI pre-treatment of EWPs resulted in a higher degree of hydrolysis (DH) and the highest hydroxyl radical scavenging activity (40.67±1.30%), superoxide anion scavenging activity (75.53±2.79%), inhibitory activity of tea oil autoxidation (67.68±2.50%) and reducing power (0.34±0.01) of Egg White Proteins Hydrolysates (EWPHs) in comparison with CH pre-treatment, although there was no significant difference in DPPH radical scavenging activity between the EWPHs originated from the proteins pre-treated by CH and MWI (p>0.05). According to the experimental results, MWI pre-treatment could improve the antioxidant activities of EWPHs compared with CH treatment.
Key words: Antioxidative activity, egg white, egg white protein hydrolysates, microwave irradiation, , ,
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Cite this Reference:
Tao Yang, Shuguo Sun, Qinlu Lin, Meihu Ma, Feijun Luo and Junwen Liu, . Effects of Microwave Irradiation Pre-Treatment of Egg White Proteins on Ant Oxidative Activity of Their Hydrolysates Prepared with Pepsin. Advance Journal of Food Science and Technology, (07): 936-940.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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