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KMID : 1160620150200030183
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Preventive Nutrition and Food Science
2015 Volume.20 No. 3 p.183 ~ p.189
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Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity
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Noh Dong-Ouk
Suh Hyung-Joo
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Abstract
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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 h-hydrolysis. 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＜0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.
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KEYWORD
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egg-white liquid, hydrolysate, radical scavenger, Alcalase
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