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dc.creatorJovanović, Jelena
dc.creatorStefanović, Andrea
dc.creatorŽuža, Milena
dc.creatorJakovetić, Sonja
dc.creatorŠekuljica, Nataša
dc.creatorBugarski, Branko
dc.creatorKnežević-Jugović, Zorica
dc.date.accessioned2021-03-10T13:06:22Z
dc.date.available2021-03-10T13:06:22Z
dc.date.issued2016
dc.identifier.issn0367-598X
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3317
dc.description.abstractThe 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.en
dc.publisherSavez hemijskih inženjera, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceHemijska industrija
dc.subjectantioxidant derived egg white peptidesen
dc.subjectmembrane ultrafiltrationen
dc.subjectultrasound pretreatmenten
dc.subjecthydrolysisen
dc.subjectalcalaseen
dc.titleImprovement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltrationen
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage428
dc.citation.issue4
dc.citation.other70(4): 419-428
dc.citation.rankM23
dc.citation.spage419
dc.citation.volume70
dc.identifier.doi10.2298/HEMIND150506047J
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/1243/3314.pdf
dc.identifier.scopus2-s2.0-84992151493
dc.identifier.wos000388029400007
dc.type.versionpublishedVersion


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Приказ основних података о документу