Antioxidant effect and functional properties of hydrolysates derived from egg-white protein

Dae Yeon Cho, Kyungae Jo, So Young Cho, Jin Man Kim, Kwangsei Lim, Hyung Joo Suh, Sejong Oh

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)


This study utilized commercially available proteolytic enzymes to prepare egg-white protein hydrolysates (EPHs) with different degrees of hydrolysis. The antioxidant effect and functionalities of the resultant products were then investigated. Treatment with Neutrase yielded the most α-amino groups (6.52 mg/mL). Alcalase, Flavourzyme, Protamex, and Ficin showed similar degrees of α-amino group liberation (3.19-3.62 mg/mL). Neutrase treatment also resulted in the highest degree of hydrolysis (23.4%). Alcalase and Ficin treatment resulted in similar degrees of hydrolysis. All hydrolysates, except for the Flavourzyme hydrolysate, had greater radical scavenging activity than the control. The Neutrase hydrolysate showed the highest 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity (IC50=3.6 mg/mL). Therefore, Neutrase was identified as the optimal enzyme for hydrolyzing egg-white protein to yield antioxidant peptides. During Neutrase hydrolysis, the reaction rate was rapid over the first 4 h, and then subsequently declined. The IC50 value was lowest after the first hour (2.99 mg/mL). The emulsifying activity index (EAI) of EPH treated with Neutrase decreased, as the pH decreased. The EPH foaming capacity was maximal at pH 3.6, and decreased at an alkaline pH. Digestion resulted in significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ABTS radical scavenging activity. The active peptides released from egg-white protein showed antioxidative activities on ABTS and DHHP radical. Thus, this approach may be useful for the preparation of potent antioxidant products.

Original languageEnglish
Pages (from-to)362-371
Number of pages10
JournalKorean Journal for Food Science of Animal Resources
Issue number3
Publication statusPublished - 2014 Jun 1


  • Egg-white protein
  • Functionality
  • Hydrolysate
  • Neutrase
  • Radical scavenging activity

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology


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