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Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

机译：水解度对蛋白水解产物功能特性，抗氧化剂和ACE抑制活性的影响

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摘要

Functional properties, antioxidant, and angiotensin-I converting enzyme (ACE) inhibitory activities of egg white protein hydrolysate (EWPH) prepared with trypsin at different degree of hydrolysis (DH) were investigated. The DPPH radical scavenging activity, reducing power, lipid peroxidation inhibitory activity, and ACE inhibitory activity increased with DH at first and then decreased gradually. Hydrolysates with 12.4% DH had the highest antioxidant and ACE inhibitory activities. As DH increased, the solubility of EWPH increased while the emulsifying and foaming properties decreased. The functional properties of EWPH were also controlled by pH. Ultrafiltration of the hydrolysate with 12.4% DH revealed that the fractions of molecular weight lower than 3 kDa exhibited the highest antioxidant and ACE inhibitory activities. The results indicated that EWPH with different DH have different bioactive and functional properties and EWPH by controlled hydrolysis may be useful ingredients in food and nutraceutical applications with potential bioactive properties.
机译：研究了用胰蛋白酶在不同水解度（DH）下制备的蛋清蛋白水解产物（EWPH）的功能特性，抗氧化剂和血管紧张素I转化酶（ACE）抑制活性。 DPPH自由基清除活性，还原能力，脂质过氧化抑制活性和ACE抑制活性首先随DH升高，然后逐渐降低。含12.4％DH的水解产物具有最高的抗氧化剂和ACE抑制活性。随着DH的增加，EWPH的溶解度增加，而乳化和发泡性能下降。 EWPH的功能特性也受pH值控制。具有12.4％DH的水解产物的超滤显示，分子量低于3 kDa的馏分表现出最高的抗氧化剂和ACE抑制活性。结果表明，具有不同DH的EWPH具有不同的生物活性和功能特性，通过控制水解得到的EWPH可能是具有潜在生物活性特性的食品和营养食品中有用的成分。

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