Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration
The production of bioactive peptides from egg white proteins (EWPs) and their separation are emerging areas with many new applications. The objective of this study was to compare antioxidant activity of three distinct EWP hydrolysates and their peptide fractions prepared by membrane ultr...
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| Format: | Article |
| Language: | English |
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Association of Chemical Engineers of Serbia
2016-01-01
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| Series: | Hemijska Industrija |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500047J.pdf |
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| author | Jovanović Jelena R. Stefanović Andrea B. Žuža Milena G. Jakovetić Sonja M. Šekuljica Nataša Ž. Bugarski Branko M. Knežević-Jugović Zorica D. |
| author_facet | Jovanović Jelena R. Stefanović Andrea B. Žuža Milena G. Jakovetić Sonja M. Šekuljica Nataša Ž. Bugarski Branko M. Knežević-Jugović Zorica D. |
| author_sort | Jovanović Jelena R. |
| collection | DOAJ |
| description | The production of bioactive peptides from egg white proteins (EWPs) and their
separation are emerging areas with many new applications. The objective of
this study was to compare antioxidant activity of three distinct EWP
hydrolysates and their peptide fractions prepared by membrane
ultrafiltration using membranes with 30, 10 and 1 kDa molecular weight
cut-off. The hydrolysates were obtained by thermal and ultrasound pretreated
EWPs hydrolyzed with a bacterial protease, Alcalase. It appeared that the
pretreatment significantly affected peptide profiles and antioxidant
activity of the hydrolysates measured by ABTS, DPPH and FRAP methods. The
hydrolysate prepared using Alcalase and ultrasound pretreatment at 40 kHz -
15 min has shown to be the most effective in scavenging both DPPH and ABTS
radicals (28.10±1.38 and 79.44±2.31%, respectively). It has been noticed
that this hydrolysate had a nutritionally more adequate peptide profile than
the other hydrolysates with a much lower amount of peptides <1 kDa
(11.19±0.53 %) and the greatest content of the peptide fraction in the
molecular weight (MW) range of 1-10 kDa (28.80±0.07 %). This peptide
fraction has been exactly showed the highest DPPH and ABTS antioxidant
activity compared to all other fractions having a potential to be used as a
functional food ingredient. [Projekat Ministarstva nauke Republike Srbije,
br. III46010] |
| first_indexed | 2024-12-14T06:27:05Z |
| format | Article |
| id | doaj.art-50a454600b8446dabb74217e7339c6e6 |
| institution | Directory Open Access Journal |
| issn | 0367-598X 2217-7426 |
| language | English |
| last_indexed | 2024-12-14T06:27:05Z |
| publishDate | 2016-01-01 |
| publisher | Association of Chemical Engineers of Serbia |
| record_format | Article |
| series | Hemijska Industrija |
| spelling | doaj.art-50a454600b8446dabb74217e7339c6e62022-12-21T23:13:38ZengAssociation of Chemical Engineers of SerbiaHemijska Industrija0367-598X2217-74262016-01-0170441942810.2298/HEMIND150506047J0367-598X1500047JImprovement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltrationJovanović Jelena R.0Stefanović Andrea B.1Žuža Milena G.2Jakovetić Sonja M.3Šekuljica Nataša Ž.4Bugarski Branko M.5Knežević-Jugović Zorica D.6University of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Belgrade, Republic of SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Belgrade, Republic of SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Belgrade, Republic of SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Belgrade, Republic of SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Innovation Center, Belgrade, Republic of SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Department of Chemical Engineering, Belgrade, Republic of SerbiaUniversity of Belgrade, Faculty of Technology and Metallurgy, Department of Biochemical Engineering and Biotechnology, Belgrade, Republic of SerbiaThe production of bioactive peptides from egg white proteins (EWPs) and their separation are emerging areas with many new applications. The objective of this study was to compare antioxidant activity of three distinct EWP hydrolysates and their peptide fractions prepared by membrane ultrafiltration using membranes with 30, 10 and 1 kDa molecular weight cut-off. The hydrolysates were obtained by thermal and ultrasound pretreated EWPs hydrolyzed with a bacterial protease, Alcalase. It appeared that the pretreatment significantly affected peptide profiles and antioxidant activity of the hydrolysates measured by ABTS, DPPH and FRAP methods. The hydrolysate prepared using Alcalase and ultrasound pretreatment at 40 kHz - 15 min has shown to be the most effective in scavenging both DPPH and ABTS radicals (28.10±1.38 and 79.44±2.31%, respectively). It has been noticed that this hydrolysate had a nutritionally more adequate peptide profile than the other hydrolysates with a much lower amount of peptides <1 kDa (11.19±0.53 %) and the greatest content of the peptide fraction in the molecular weight (MW) range of 1-10 kDa (28.80±0.07 %). This peptide fraction has been exactly showed the highest DPPH and ABTS antioxidant activity compared to all other fractions having a potential to be used as a functional food ingredient. [Projekat Ministarstva nauke Republike Srbije, br. III46010]http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500047J.pdfantioxidant derived egg white peptidesmembrane ultrafiltrationultrasound pretreatmenthydrolysisalcalase |
| spellingShingle | Jovanović Jelena R. Stefanović Andrea B. Žuža Milena G. Jakovetić Sonja M. Šekuljica Nataša Ž. Bugarski Branko M. Knežević-Jugović Zorica D. Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration Hemijska Industrija antioxidant derived egg white peptides membrane ultrafiltration ultrasound pretreatment hydrolysis alcalase |
| title | Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration |
| title_full | Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration |
| title_fullStr | Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration |
| title_full_unstemmed | Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration |
| title_short | Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration |
| title_sort | improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration |
| topic | antioxidant derived egg white peptides membrane ultrafiltration ultrasound pretreatment hydrolysis alcalase |
| url | http://www.doiserbia.nb.rs/img/doi/0367-598X/2016/0367-598X1500047J.pdf |
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