EFFECTS OF HIGH-INTENSITY PULSED ELECTRIC FIELD ON ANTIOXIDANT ATTRIBUTES OF HYDROLYSATES DERIVED FROM EGG WHITE PROTEIN
Article first published online: 30 DEC 2011
© 2011 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 37, Issue 1, pages 45–52, February 2013
How to Cite
LIN, S., GUO, Y., YOU, Q., YIN, Y., LIU, J. and LUO, P. G. (2013), EFFECTS OF HIGH-INTENSITY PULSED ELECTRIC FIELD ON ANTIOXIDANT ATTRIBUTES OF HYDROLYSATES DERIVED FROM EGG WHITE PROTEIN. Journal of Food Biochemistry, 37: 45–52. doi: 10.1111/j.1745-4514.2011.00598.x
- Issue published online: 28 JAN 2013
- Article first published online: 30 DEC 2011
- Accepted for Publication June 10, 2011
Antioxidant activities, such as 1,1-diphenyl-2-picrylhydrazyl (DPPH), free radical scavenging capacity and Fe2+ reducing power ability, of hydrolysates derived from egg white, were used to evaluate the effect of high-intensity pulsed electric field (HIPEF) in terms of its processing parameters including electric field intensity and pulsed number. Under the optimal condition, the antioxidant IC50 value of the hydrolysates on DPPH radicals was 5.69 mg/mL, and its synergistic ratio reached up to 1.76. The effect of the PEF on antioxidant attributes of hydrolysates was observed with a significant increase (P < 0.05) during 2–4 h. High-performance liquid chromatography (HPLC) confirms the wide molecular distribution of the enzymatic hydrolysates.
This paper mainly focused on the application of PEF on antioxidant peptide to improve its antioxidant activities. This research initially explores the effects of PEF on molecular weight on antioxidant peptide and provides a novel way to improve the activities of antioxidant. This study can help interested readers to take further insight into the application of PEF and the improvement of antioxidant activities.