Purification and identification of antioxidant peptides from egg white protein hydrolysate

  title={Purification and identification of antioxidant peptides from egg white protein hydrolysate},
  author={Chen Chen and Yu-Jie Chi and Ming-Yang Zhao and Lei Lv},
  journal={Amino Acids},
Egg white proteins were hydrolysed separately using five different proteases to obtain antioxidant peptides. The antioxidant activity of egg white protein hydrolysates was influenced by the time of hydrolysis and the type of enzyme. Of the various hydrolysates produced, papain hydrolysate obtained by 3-h hydrolysis (PEWPH) displayed the highest DPPH radical scavenging activity. PEWPH could also quench the superoxide anion and hydroxyl radicals, effectively inhibit lipid peroxidation and exhibit… CONTINUE READING
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