Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis. (3rd April 2013)

• Record Type: Journal Article
• Authors: Baratzadeh, Mohammad‐Hossein; Asoodeh, Ahmad; Chamani, Jamshidkhan
• Is Part Of: International journal of food science & technology. Volume 48:Number 8(2013:Aug.)
• Page Start: 1603
• Page End: 1609
• Publication Date: 2013-04-03
• Subjects: Antioxidant -- goose egg white -- hydrolysates -- purification; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12130
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: In this study, antioxidant peptides from goose egg white proteins produced using various enzymes were purified and characterised. Two peptides were named as p14 and p16, showing the highest scavenging activity of 1, 1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical and the highest metal ion chelating activity, respectively. The sequences of p14 and p16 were identified to be STMMEERRMKVY (1560.72 Da) and DVFRELRVQ (1161.62 Da), respectively. The sequence of p14 has a similarity of 75% to ovalbumin from Meleagris gallopavo and the sequence of p16 has a similarity of 67% to ovalbumin from Taeniopygia guttata . IC50 values of p14 and p16 were determined, and results showed that DPPH radical scavenging activity was 81.6 and 205.5 μm, 2, 2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonicacid)(ABTS) radical scavenging was 88.4 and 153.8 μm, hydroxyl radical scavenging was 85.5 and 116.3 μm and metal ion chelating was 170.6 and 117.9 μm, respectively. The two identified peptides from goose egg white hydrolysates act as potent natural antioxidant agents.