Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration
2016
Аутори
Jovanović, JelenaStefanović, Andrea
Žuža, Milena
Jakovetić, Sonja
Šekuljica, Nataša
Bugarski, Branko
Knežević-Jugović, Zorica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 a...mount of peptides lt 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 shown the highest DPPH and ABTS antioxidant activity compared to all other fractions having a potential to be used as a functional food ingredient.
Кључне речи:
antioxidant derived egg white peptides / membrane ultrafiltration / ultrasound pretreatment / hydrolysis / alcalaseИзвор:
Hemijska industrija, 2016, 70, 4, 419-428Издавач:
- Savez hemijskih inženjera, Beograd
Финансирање / пројекти:
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
DOI: 10.2298/HEMIND150506047J
ISSN: 0367-598X
WoS: 000388029400007
Scopus: 2-s2.0-84992151493
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Žuža, Milena AU - Jakovetić, Sonja AU - Šekuljica, Nataša AU - Bugarski, Branko AU - Knežević-Jugović, Zorica PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3317 AB - 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 lt 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 shown the highest DPPH and ABTS antioxidant activity compared to all other fractions having a potential to be used as a functional food ingredient. PB - Savez hemijskih inženjera, Beograd T2 - Hemijska industrija T1 - Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration EP - 428 IS - 4 SP - 419 VL - 70 DO - 10.2298/HEMIND150506047J ER -
@article{ author = "Jovanović, Jelena and Stefanović, Andrea and Žuža, Milena and Jakovetić, Sonja and Šekuljica, Nataša and Bugarski, Branko and Knežević-Jugović, Zorica", year = "2016", abstract = "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 lt 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 shown the highest DPPH and ABTS antioxidant activity compared to all other fractions having a potential to be used as a functional food ingredient.", publisher = "Savez hemijskih inženjera, Beograd", journal = "Hemijska industrija", title = "Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration", pages = "428-419", number = "4", volume = "70", doi = "10.2298/HEMIND150506047J" }
Jovanović, J., Stefanović, A., Žuža, M., Jakovetić, S., Šekuljica, N., Bugarski, B.,& Knežević-Jugović, Z.. (2016). Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration. in Hemijska industrija Savez hemijskih inženjera, Beograd., 70(4), 419-428. https://doi.org/10.2298/HEMIND150506047J
Jovanović J, Stefanović A, Žuža M, Jakovetić S, Šekuljica N, Bugarski B, Knežević-Jugović Z. Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration. in Hemijska industrija. 2016;70(4):419-428. doi:10.2298/HEMIND150506047J .
Jovanović, Jelena, Stefanović, Andrea, Žuža, Milena, Jakovetić, Sonja, Šekuljica, Nataša, Bugarski, Branko, Knežević-Jugović, Zorica, "Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration" in Hemijska industrija, 70, no. 4 (2016):419-428, https://doi.org/10.2298/HEMIND150506047J . .