title: Preparation of Egg White Liquid Hydrolysate (ELH) and Its Radical-Scavenging Activity.
abstract: In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate : water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 h-hydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P<0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.
authors.affiliation: Department of Hotel Culinary Arts and Nutrition, Kaya University, Gyeongnam 50830, Korea.
authors.forename: Dong Ouk
authors.initials: DO
authors.lastname: Noh
authors.affiliation: Department of Food and Nutrition, Graduate School, Korea University, Seoul 02841, Korea ; Department of Public Health Science, Graduate School, Korea University, Seoul 02841, Korea.
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
keywords: Alcalase; egg-white liquid; hydrolysate; radical scavenger