지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.24 No.2(Wn.93)
- 발행연도
- 2018.2
- 수록면
- 103 - 111 (9page)
이용수
초록· 키워드
오류제보하기
The objectives of the present study were to examine the antioxidant activity of autofocusing fractions from egg white protein hydrolysates and obtain higher antioxidant peptide fraction, which could be applied to the food model system. Alkaline protease hydrolysate of egg white protein exerted higher antioxidant activities than other protein hydrolysates and were fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. Neutral and basic fractions showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the acidic fractions. The acidic and neutral fractions showed higher hydroxyl (OH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values than the basic fractions. The acidic fractions showed higher metal chelating activity than basic fractions. Antioxidant activities of some autofocusing fractions except for ORAC showed higher compared to the crude hydrolysate. These results suggest that peptides fractions from egg white protein are effective antioxidant, and that autofocusing could be useful to increase antioxidant activity for application to food system.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSIONS
REFERENCES
참고문헌 (32)
참고문헌 신청
Bayram, T., Pekmez, M., Arda, N. A., & Yalcin, S. (2008). Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment. Talanta, 75, 705-709.
Bidingmeyer, B. A., Cohen, S. A., & Tarvin, T., L. (1984). Rapid analysis of amino acids using pre-column derivatization. Journal of Chromatography, 336, 93-104.
Davalos, A., Miguel, M., Bartolome, B., & Lopez-Fandino, R. (2004). Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. Journal of Food Protection, 67, 1939-1944.
Gulcin, I. (2006). Antioxidant and antiradical activities of Lcarnitine. Life Sciences, 78, 803-811.
Hashimoto, K., Sato, K., Nakamura, Y., & Ohtsuki, K. (2006). Development of continuous type apparatus for ampholyte- free isoelectric focusing (autofocusing) of peptides in protein hydrolysates. Journal of Agricultural & Food Chemistry, 54, 650-655.
Bidingmeyer, B. A., Cohen, S. A., & Tarvin, T., L. (1984). Rapid analysis of amino acids using pre-column derivatization. Journal of Chromatography, 336, 93-104.
Davalos, A., Miguel, M., Bartolome, B., & Lopez-Fandino, R. (2004). Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. Journal of Food Protection, 67, 1939-1944.
Gulcin, I. (2006). Antioxidant and antiradical activities of Lcarnitine. Life Sciences, 78, 803-811.
Hashimoto, K., Sato, K., Nakamura, Y., & Ohtsuki, K. (2006). Development of continuous type apparatus for ampholyte- free isoelectric focusing (autofocusing) of peptides in protein hydrolysates. Journal of Agricultural & Food Chemistry, 54, 650-655.
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