Effects on DPPH inhibition of egg‐white protein polypeptides treated by pulsed electric field technology. (14th November 2012)

• Record Type: Journal Article
• Authors: Wang, Ke; Wang, Jia; Liu, Bolong; Lin, Songyi; Zhao, Ping; Liu, Jingbo; Jones, Gregory; Huang, Hsiang‐Chi
• Is Part Of: Journal of the science of food and agriculture. Volume 93:Number 7(2013:May 15)
• Page Start: 1641
• Page End: 1648
• Publication Date: 2012-11-14
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.5941
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jsfa5941-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p> <bold>Egg‐white protein polypeptides are potentially used as a functional ingredient in food products. In this study, the effects on DPPH inhibition of egg‐white protein polypeptides ranging from 10 to 30 kDa treated by pulsed electric field (PEF) technology were investigated</bold>.</p> </sec> <sec id="jsfa5941-sec-0002" sec-type="section"> <title>RESULTS</title> <p> <bold>2, 2‐Diphenyl‐1‐picrylhydrazyl (DPPH) inhibition (%) was used to evaluate the antioxidant activity of polypeptides. In order to develop and optimize a pulsed electric field (PEF) mathematical model for improving the antioxidant activity, we have investigated three variables, including concentration (6, 8 and 10 mg mL<sup>−1</sup>), electric field intensity (10, 20 and 30 kV cm<sup>−1</sup>) and pulse frequency (2000, 2350 and 2700 Hz) and subsequently optimized them by response surface methodology (RSM). The concentration (8 mg mL<sup>−1</sup>), electric field intensity (10 kV cm<sup>−1</sup>) and pulse frequency (2000 Hz) were found to be the optimal conditions under which the DPPH inhibition increased 28.44%, compared to the sample without PEF treatment. Both near‐infrared spectroscopy (NIR) and mid‐infrared spectroscopy (MIR) were used to analyze the change of functional groups © 2012 Society of Chemical Industry</bold>.</p> </sec> <sec id="jsfa5941-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p> <bold>The results showed that PEF technology could improve the antioxidant activity of antioxidant polypeptides from egg‐white protein under the optimized conditions</bold>.</p> </sec> </abstract>