@article{ART002319685,
author={박은영 and Kenji Sato},
title={Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical},
journal={Culinary Science & Hospitality Research},
issn={2466-0752},
year={2018},
volume={24},
number={2},
pages={103-111},
doi={10.20878/cshr.2018.24.2.013},
url={http://dx.doi.org/10.20878/cshr.2018.24.2.013}
}

TY - JOUR
AU - 박은영
AU - Kenji Sato
TI - Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical
T2 - Culinary Science & Hospitality Research
JO - Culinary Science & Hospitality Research
PY - 2018
VL - 24
IS - 2
PB - (사)한국조리학회
SP - 103
EP - 111
SN - 2466-0752
AB - 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.
KW - Antioxidant, DPPH, OH radical, ORAC, Peptide, Metal-chelating, Isoelectric point, Autofocusing, Protein hydrolysates.
DO - 10.20878/cshr.2018.24.2.013
UR - http://dx.doi.org/10.20878/cshr.2018.24.2.013
ER -

박은영 and Kenji Sato. 2018, "Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical", Culinary Science & Hospitality Research, vol.24, no.2 pp.103-111. Available from: doi:10.20878/cshr.2018.24.2.013

박은영, Kenji Sato "Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical" Culinary Science & Hospitality Research 24.2 pp.103-111 (2018) : 103.

박은영, Kenji Sato. Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical. 2018; 24(2), 103-111. Available from: doi:10.20878/cshr.2018.24.2.013

박은영 and Kenji Sato. "Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical" Culinary Science & Hospitality Research 24, no.2 (2018) : 103-111.doi: 10.20878/cshr.2018.24.2.013

박은영; Kenji Sato. Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical. Culinary Science & Hospitality Research, 24(2), 103-111. doi: 10.20878/cshr.2018.24.2.013

박은영; Kenji Sato. Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical. Culinary Science & Hospitality Research. 2018; 24(2) 103-111. doi: 10.20878/cshr.2018.24.2.013

박은영, Kenji Sato. Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical. 2018; 24(2), 103-111. Available from: doi:10.20878/cshr.2018.24.2.013

박은영 and Kenji Sato. "Increase of Antioxidant Activities of Egg White Protein Hydrolysate by Fractionation without Using Toxic Chemical" Culinary Science & Hospitality Research 24, no.2 (2018) : 103-111.doi: 10.20878/cshr.2018.24.2.013