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2013 (Vol. 5, Issue: 07)
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 

Key words:  Antioxidative activity, egg white, egg white protein hydrolysates, microwave irradiation, , ,
Vol. 5 , (07): 936-940
Submitted Accepted Published
April 01, 2013 April 15, 2013 July 05, 2013
Abstract:

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 (40.671.30%), superoxide anion scavenging activity (75.532.79%), inhibitory activity of tea oil autoxidation (67.682.50%) and reducing power (0.340.01) 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.
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  Cite this Reference:
Tao Yang, Shuguo Sun, Qinlu Lin, Meihu Ma, Feijun Luo and Junwen Liu, 2013. 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, 5(07): 936-940.
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ISSN (Online):  2042-4876
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