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 (40.67±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.
Highlights
Egg white is an important source of bioactive proteins, such as ovalbumin, lysozyme, ovoinhibitor etc
After the Egg White Proteins (EWPs) were pre-treated by Conventional Heating (CH) and Microwave Irradiation (MWI), respectively, protein hydrolysates with different degree of hydrolysis (DH) were obtained using pepsin
The hydrolysis curves of EWPs after 1 to 7 h of incubation were shown in Fig. 1, the results showed that the DH of the egg white proteins increased rapidly within the first 2 h, the higher levels of proteolysis were obtained in the MWI digestions after 7 min of digestion in comparison with CH digestion
Summary
Egg white is an important source of bioactive proteins, such as ovalbumin, lysozyme, ovoinhibitor etc. Lin et al (2012) reported the efficacy of this technique for preparing ant oxidative peptides derived from enzyme hydrolysis of bone collagen after microwave assisted acid pre-treatment (Lin et al, 2010). According to these results, the denaturation of protein occurs in minutes using this technique, in contrast to the hours required by conventional heat treatments. We have developed the method of preparation of protein hydrolysates by enzyme hydrolysis of EWPs after irradiation pretreatment, in the aim to accelerate the enzymatic reactions and to find whether MWI pre-treatment can improve ant oxidative activity of protein hydrolysates
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