Preparation of egg white liquid hydrolysate (ELH) and its radical-scavenging activity

Dong Ouk Noh, Hyung Joo Suh

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)


In the present study, an optimum protease was selected to hydrolyze the egg white liquid protein for the antioxidant peptides. Alcalase treatment yielded the highest amount of α-amino groups (15.27 mg/mL), while the control (no enzymatic hydrolysis) showed the lowest amount of α-amino groups (1.53 mg/mL). Alcalase also gave the highest degree of hydrolysis (DH) value (43.2%) and was more efficient for egg white liquid hydrolysis than the other enzymes. The Alcalase hydrolysate had the highest radical-scavenging activity (82.5%) at a concentration of 5.0 mg/mL. The conditions for enzymatic hydrolysis of egg white liquid with Alcalase were selected as substrate: water ratio of 2:1. Five percent Alacalse treatment did not show significant (P>0.05) increases of DH and α-amino nitrogen content after 24 hhydrolysis. Thirty two hour-hydrolysis with 5% Alcalase is sufficient to make antioxidative egg white liquid hydrolysate from egg white liquid. DPPH and ABTS radical-scavenging activities were significantly (P<0.05) higher after enzymatic digestion. These results suggest that active peptides released from egg-white protein are effective radical-scavengers. Thus, this approach may be useful for the preparation of potent antioxidant products.

Original languageEnglish
Pages (from-to)183-189
Number of pages7
JournalPreventive Nutrition and Food Science
Issue number3
Publication statusPublished - 2015 Sept 1

Bibliographical note

Publisher Copyright:
Copyright © 2015 by The Korean Society of Food Science and Nutrition. All rights Reserved.


  • Alcalase
  • Egg-white liquid
  • Hydrolysate
  • Radical scavenger

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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