Antioxidant effect and functional properties of hydrolysates derived from egg-white protein

Korean Journal for Food Science of Animal Resources

Volumn 34, Issue 3, 2014, Pages 362-371

  Cho, Dae Yeon ^b   Jo, Kyungae ^c   Cho, So Young ^c   Kim, Jin Man ^d   Lim, Kwangsei ^b   Suh, Hyung Joo ^c   Oh, Sejong ^a  

^a Chonnam National University   (South Korea)

^b Comimax Co Ltd ^*  (South Korea)

^c Korea University   (South Korea)

^d Konkuk University   (South Korea)

Author keywords

Egg white protein; Functionality; Hydrolysate; Neutrase; Radical scavenging activity

Indexed keywords

EID: 84941640474     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2014.34.3.362     Document Type: Article

References (55)

1. Adler-Nissen, J. (1979) Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid. J. Agric. Food Chem. 27, 1256-1262.
2. Almajano, M., Carbo, R., Delgado, M., and Gordon, M. (2007) Effect of pH on the antimicrobial activity and oxidative stability of oil in water emulsions containing caffeic acid. J. Food Sci. 72, C258-C263.
3. Amarowicz, R. and Shahidi, F. (1997) Antioxidant activity of peptide fractions of capelin protein hydrolysates. Food Chem. 58, 355-359.
4. Anton, M., Nau, F., and Nys, Y. (2006) Bioactive egg components and their potential uses. Worlds Poult. Sci. J. 62, 429-438.
5. Archer, M. C., Ragnarsson, J. O., Tannenbaum, S. R., and Wang, D. I. C. (1973) Enzymatic solubilization of an insoluble substrate, fish protein concentrate - process and kinetic considerations. Biotechnol. Bioeng. 15, 181-196.
6. Aspmo, S. I., Horn, S. J., and Eijsink, V. G. H. (2005) Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera. Process Biochem. 40, 1957-1966.
7. Baek, H. H. and Cadwallader, K. R. (1995) Enzymatic-hydrolysis of crayfish processing by-products. J. Food Sci. 60, 929-935.
8. Benjakul, S. and Morrissey, M. T. (1997) Protein hydrolysates from Pacific whiting solid wastes. J. Agric. Food Chem. 45, 3423-3430.
9. Chen, C., Chi, Y. J., and Xu, W. (2012) Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate. Food Bioprocess Technol. 5, 2342-2352.
10. Davalos, A., Miguel, M., Bartolome, B., and Lopez-Fandino, R. (2004) Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J. Food Prot. 67, 1939-1944.
11. Edwards, J. and Shipe, W. (1978) Characterization of plastein reaction products formed by pepsin, α-chymotrypsin, and papain treatment of egg albumin hydrolysates. J. Food Sci. 43, 1215-1218.
12. Groninger, H. S. and Miller, R. (1975) Preparation and aeration properties of an enzyme-modified succinylated fish protein. J. Food Sci. 40, 327-330.
13. Hill, S. (1996) Emulsions. In: Methods for Testing Protein Functionality. Hall, G. M. (ed) Blackie Academic & Professional, London, pp. 153-182.
14. Hoyle, N. T. and Merritt, J. H. (1994) Quality of fish-protein hydrolysates from Herring (Clupea-harengus). J. Food Sci. 59, 76-79.
15. Jao, C. L. and Ko, W. C. (2002) 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging by protein hydrolyzates from tuna cooking juice. Fish. Sci. 68, 430-435.
16. Jun, S. Y., Park, P. J., Jung, W. K., and Kim, S. K. (2004) Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. Eur. Food Res. Technol. 219, 20-26.
17. Kato, A., Ibrahim, H. R., Watanabe, H., Honma, K., and Kobayashi, K. (1989) New Approach to Improve the Gelling and Surface Functional-Properties of Dried Egg-White by Heating in Dry State. J. Agric. Food Chem. 37, 433-437.
18. Kinsella, J. E. (1979) Functional properties of soy proteins. J. American Oil Chemists' Soc. 56, 242-258.
19. Kong, B. H. and Xiong, Y. L. L. (2006) Antioxidant activity of zein hydrolysates in a liposome system and the possible mode of action. J. Agric. Food Chem. 54, 6059-6068.
20. Kong, X. Z., Zhou, H. M., and Qian, H. F. (2007) Enzymatic preparation and functional properties of wheat gluten hydrolysates. Food Chem. 101, 615-620.
21. Kristinsson, H. G. and Rasco, B. A. (2000) Fish protein hydrolysates: Production, biochemical, and functional properties. Crit. Rev. Food Sci. Nutr. 40, 43-81.
22. Li, Y. H., Jiang, B., Zhang, T., Mu, W. M., and Liu, J. (2008) Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH). Food Chem. 106, 444-450.
23. Li-Chan, E. and Nakai, S. (1990) Importance of hydrophobicity of proteins in food emulsions. In: Microemulsions and emulsions in foods. El-Nokaly, M. & Cornell, D. (ed) ACS Publications, Washington, D.C. USA, pp. 193-212.
24. Linder, M., Fanni, J., and Parmentier, M. (1996) Functional properties of veal bone hydrolysates. J. Food Sci. 61, 712-716.
25. Matsudomi, N., Ishimura, Y., and Kato, A. (1991) Improvement of Gelling Properties of Ovalbumin by Heating in Dry State. Agric. Biol. Chem. 55, 879-881.
26. Miguel, M., Alonso, M. J., Salaices, M., Aleixandre, A., and López-Fandiño, R. (2007) Antihypertensive, ACE-inhibitory and vasodilator properties of an egg white hydrolysate: Effect of a simulated intestinal digestion. Food Chem. 104, 163-168.
27. Miliauskas, G., Venskutonis, P. R., and van Beek, T. A. (2004) Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chem. 85, 231-237.
28. Mine, Y. (2007) Egg proteins and peptides in human healthchemistry, bioactivity and production. Curr. Pharm. Des. 13, 875-884.
29. Morr, C. V. (1985) Composition, physico-chemical and functional properties of reference whey protein concentrates. J. Food Sci. 50, 1406-1411.
30. Moure, A., Dominguez, H., and Parajo, J. C. (2006) Antioxidant properties of ultrafiltration-recovered soy protein fractions from industrial effluents and their hydrolysates. Process Biochem. 41, 447-456.
31. Möller, N. P., Scholz-Ahrens, K. E., Roos, N., and Schrezenmeir, J. (2008) Bioactive peptides and proteins from foods: indication for health effects. Eur. J. Nutr. 47, 171-182.
32. Mutilangi, W. A. M., Panyam, D., and Kilara, A. (1996) Functional properties of hydrolysates from proteolysis of heatdenatured whey protein isolate. J. Food Sci. 61, 270-275.
33. Pearce, K. N. and Kinsella, J. E. (1978) Emulsifying properties of proteins: evaluation of a turbidimetric technique. J. Agric. Food Chem. 26, 716-723.
34. Pena-Ramos, E. A. and Xiong, Y. L. L. (2003) Whey and soy protein, hydrolysates inhibit lipid oxidation in, cooked pork patties. Meat Sci. 64, 259-263.
35. Peng, X. Y., Xiong, Y. L. L., and Kong, B. H. (2009) Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance. Food Chem. 113, 196-201.
36. Phillips, L. G., Whitehead, D. M., and Kinsella, J. E. (1994) Structure-function properties of food proteins. Academic Press.
37. Quaglia, G. and Orban, E. (1987) Enzymic solubilisation of proteins of sardine (Sardina pilchardus) by commercial proteases. J. Sci. Food Agric. 38, 263-269.
38. Quang, D. N., Hashimoto, T., Nukada, M., Yamamoto, I., Tanaka, M., and Asakawa, Y. (2003) Antioxidant activity of curtisians I-L from the inedible mushroom Paxillus curtisii. Planta Med. 69, 1063-1066.
39. Raghavan, S., Kristinsson, H. G., and Leeuwenburgh, C. (2008) Radical Scavenging and Reducing Ability of Tilapia (Oreochromis niloticus) Protein Hydrolysates. J. Agric. Food Chem. 56, 10359-10367.
40. Sakanaka, S., Tachibana, Y., Ishihara, N., and Juneja, L. R. (2004) Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chem. 86, 99-103.
41. Samaranayaka, A. G., Kitts, D. D., and Li-Chan, E. C. (2010) Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a Pacific hake (Merluccius productus) fish protein hydrolysate subjected to simulated gastrointestinal digestion and Caco-2 cell permeation. J. Agric. Food Chem. 58, 1535-1542.
42. Sannaveerappa, T., Carlsson, N. G., Sandberg, A. S., and Undeland, I. (2008) Antioxidative properties of press juice from herring (Clupea harengus) against hemoglobin (Hb) mediated oxidation of washed cod mince (vol 55, pg 9581, 2007). J. Agric. Food Chem. 56, 1795-1795.
43. Sathe, S. and Salunkhe, D. (1981) Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: Emulsion, foaming, viscosity, and gelation properties. J. Food Sci. 46, 71-81.
44. Shahidi, F., Han, X. Q., and Synowiecki, J. (1995) Production and characteristics of protein hydrolysates from Capelin (Mallotus-villosus). Food Chem. 53, 285-293.
45. Sheih, I., Wu, T. K., and Fang, T. J. (2009) Antioxidant properties of a new antioxidative peptide from algae protein waste hydrolysate in different oxidation systems. Bioresour. Technol. 100, 3419-3425.
46. Shen, J. L. (1976) Solubility profile, intrinsic viscosity, and optical rotation studies of acid precipitated soy protein and of commercial soy isolate. J. Agric. Food Chem. 24, 784-788.
47. Sorgentini, D. A. and Wagner, J. R. (2002) Comparative study of foaming properties of whey and isolate soybean proteins. Food Res. Int. 35, 721-729.
48. Suetsuna, K. (2000) Antioxidant peptides from the protease digest of prawn (Penaeus japonicus) muscle. Mar. Biotechnol. 2, 5-10.
49. Townsend, A. A. and Nakai, S. (1983) Relationships between hydrophobicity and foaming characteristics of food proteins. J. Food Sci. 48, 588-594.
50. Turgeon, S. L., Gauthier, S. F., and Paquin, P. (1991) Interfacial and emulsifying properties of whey peptide fractions obtained with a two-step ultrafiltration process. J. Agric. Food Chem. 39, 673-676.
51. Xie, Z. J., Huang, J. R., Xu, X. M., and Jin, Z. Y. (2008) Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chem. 111, 370-376.
52. Wang, H. C., Chen, C. R., and Chang, C. J. (2001) Carbon dioxide extraction of ginseng root hair oil and ginsenosides. Food Chem. 72, 505-509.
53. Wang, L. L. and Xiong, Y. L. L. (2005) Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability. J. Agric. Food Chem. 53, 9186-9192.
54. Wu, H. C., Chen, H. M., and Shiau, C. Y. (2003) Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Res. Int. 36, 949-957.
55. Zhu, L. J., Chen, J., Tang, X. Y., and Xiong, Y. L. (2008) Reducing, radical scavenging, and chelation properties of invitro digests of alcalase-treated zein hydrolysates. J. Agric. Food Chem. 56, 3884-3884.