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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 2 No. 12 (2012): December 2012
				
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									Research Articles
							
		



	
		  	 

		
	
		Antioxidant and antimicrobial activity of lecithin free egg yolk protein preparation hydrolysates obtained with digestive enzymes
	


	
	
		

							
					Authors

						
							
								Aleksandra Zambrowicz
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		
	
							
								Marta Pokora
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		
	
							
								Ewelina Eckert
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		
	
							
								Marek Szołtysik
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		
	
							
								Anna DÄ…browska
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		
	
							
								Józefa Chrzanowska
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		
	
							
								Tadeusz Trziszka
							
															
									Wroclaw University of Environmental and Life Sciences, Department of Animal Products Technology and Quality Management; Chelmonskiego 37/41, 51-630 Wroclaw
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v2i12.69
						
					
				
			

						
										
					Abstract

					Several biological activities have now been associated with egg protein- derived peptides, including antihypertensive, antimicrobial, immunomodulatory, anticancer and antioxidant activities, highlighting the importance of these biopeptides in human health, and disease prevention and treatment. Special attention has been given to peptides with antioxidant and antimicrobial activities as a new source of natural preservatives in food industry. In this study, the antioxidant properties of the egg-yolk protein by-product (YP) hydrolysates were evaluated based on their radical scavenging capacity (DPPH), Fe2+chelating effect and ferric reducing power (FRAP). Furthermore, antimicrobial properties of obtained hydrolysates against Bacillus species were studied. The degrees (DHs) of hydrolysis for 4h hydrolysates were: 19.1%, 13.5% and 13.0%, for pepsin, chymotrypsin and trypsin, respectively. Pepsin was the most effective in producing the free amino groups (1410.3 μmolGly/g). The RP-HPLC profiles of the protein hydrolysates showed differences in the hydrophobicity of the generated peptides. Trypsin hydrolysate obtained after 4h reaction demonstrated the strongest DPPH free radical scavenging activity (0.85 µmol Troloxeq/mg). Trypsin and chymotrypsin hydrolysates obtained after 4h reaction exhibited 4 times higher ferric reducing capacity than those treated by pepsin. The hydrolysis products obtained from YP exhibited significant chelating activity. The 4h trypsin hydrolysate exhibited weak antimicrobial activity against B. subtilis B3; B. cereus B512; B. cereus B 3p and B. laterosporum B6. 

Keywords: Antioxidative activity, DPPH, peptides, hydrolysis, egg-yolk protei

				
			
			

						
																																																													
						
		


		

						
										
					
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																			2012-12-04
																	

				
							

			
						
										

											
							
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									Vol. 2 No. 12 (2012): December 2012
								
							

						
					
											
							
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								Research Articles
							

						
					
									

			
						
										
					
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