Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates
Authors
Knežević-Jugović, ZoricaJovanović, Jelena
Stefanović, Andrea
Žuža, Milena
Šekuljica, Nataša
Manojlović, Verica
Bugarski, Branko
Conference object (Published version)
Metadata
Show full item recordAbstract
The objective of this research was a production of egg white protein hydrolysates with improved antioxidant properties. For this purpose, a thermal and ultrasound pretreated egg white proteins were intensively hydrolysed with a commercial food-grade bacterial protease Alcalase. Thus obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with ultrasound pretreatment (3...5 kHz - 30 min) was found to be significantly higher than other fractions (21.17 ± 2.01 % and 80.72 ± 1.32 %, respectively), while ferric reducing antioxidant power assay has proven to be the best for thermal pretreatment. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested and can be concluded that by combining ultrasound pretreatment hydrolysates with improved functional and antioxidant properties can be produced enhancing utilization of egg white in food products.
Keywords:
Antioxidant peptides / Membrane ultrafiltration / Egg white proteins / Ultrasound pretreatmentSource:
Proceedings / IV International Congress "Engineering, Ecology and Materials in the Processing Industry", 2015, 278-286Publisher:
- Zvornik : Tehnološki fakultet
Funding / projects:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Collections
Institution/Community
Tehnološko-metalurški fakultetTY - CONF AU - Knežević-Jugović, Zorica AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Žuža, Milena AU - Šekuljica, Nataša AU - Manojlović, Verica AU - Bugarski, Branko PY - 2015 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6263 AB - The objective of this research was a production of egg white protein hydrolysates with improved antioxidant properties. For this purpose, a thermal and ultrasound pretreated egg white proteins were intensively hydrolysed with a commercial food-grade bacterial protease Alcalase. Thus obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with ultrasound pretreatment (35 kHz - 30 min) was found to be significantly higher than other fractions (21.17 ± 2.01 % and 80.72 ± 1.32 %, respectively), while ferric reducing antioxidant power assay has proven to be the best for thermal pretreatment. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested and can be concluded that by combining ultrasound pretreatment hydrolysates with improved functional and antioxidant properties can be produced enhancing utilization of egg white in food products. PB - Zvornik : Tehnološki fakultet C3 - Proceedings / IV International Congress "Engineering, Ecology and Materials in the Processing Industry" T1 - Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates EP - 286 SP - 278 DO - 10.7251/EEMEN1501278K ER -
@conference{ author = "Knežević-Jugović, Zorica and Jovanović, Jelena and Stefanović, Andrea and Žuža, Milena and Šekuljica, Nataša and Manojlović, Verica and Bugarski, Branko", year = "2015", abstract = "The objective of this research was a production of egg white protein hydrolysates with improved antioxidant properties. For this purpose, a thermal and ultrasound pretreated egg white proteins were intensively hydrolysed with a commercial food-grade bacterial protease Alcalase. Thus obtained hydrolysates were further separated by sequential ultrafiltration into four peptide fraction viz. Fraction I (> 30kDa), II (10 - 30 kDa), III (1 - 10 kDa) and IV (< 1kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical scavenging assays and measuring ferric reducing antioxidant power assay. Scavenging of 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) by Fraction III, prepared with ultrasound pretreatment (35 kHz - 30 min) was found to be significantly higher than other fractions (21.17 ± 2.01 % and 80.72 ± 1.32 %, respectively), while ferric reducing antioxidant power assay has proven to be the best for thermal pretreatment. The results show that the fractionated hydrolysates were superior to the original hydrolysate in the antioxidative activity tested and can be concluded that by combining ultrasound pretreatment hydrolysates with improved functional and antioxidant properties can be produced enhancing utilization of egg white in food products.", publisher = "Zvornik : Tehnološki fakultet", journal = "Proceedings / IV International Congress "Engineering, Ecology and Materials in the Processing Industry"", title = "Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates", pages = "286-278", doi = "10.7251/EEMEN1501278K" }
Knežević-Jugović, Z., Jovanović, J., Stefanović, A., Žuža, M., Šekuljica, N., Manojlović, V.,& Bugarski, B.. (2015). Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates. in Proceedings / IV International Congress "Engineering, Ecology and Materials in the Processing Industry" Zvornik : Tehnološki fakultet., 278-286. https://doi.org/10.7251/EEMEN1501278K
Knežević-Jugović Z, Jovanović J, Stefanović A, Žuža M, Šekuljica N, Manojlović V, Bugarski B. Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates. in Proceedings / IV International Congress "Engineering, Ecology and Materials in the Processing Industry". 2015;:278-286. doi:10.7251/EEMEN1501278K .
Knežević-Jugović, Zorica, Jovanović, Jelena, Stefanović, Andrea, Žuža, Milena, Šekuljica, Nataša, Manojlović, Verica, Bugarski, Branko, "Аntioxidant activity of peptide fractions obtained by membrane ultrafiltration of egg white protein enzymatic hydrolysates" in Proceedings / IV International Congress "Engineering, Ecology and Materials in the Processing Industry" (2015):278-286, https://doi.org/10.7251/EEMEN1501278K . .