Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis

  • Chen, Yi-Chao (Graduate Institute of Animal Science, National Chung-Hsing University) ;
  • Chang, Hsi-Shan (Graduate Institute of Animal Science, National Chung-Hsing University) ;
  • Wang, Cheng-Taung (Council of Agriculture, Executive Yuan) ;
  • Cheng, Fu-Yuan (Department of Hospitality Management, Toko University)
  • Received : 2009.02.17
  • Accepted : 2009.06.29
  • Published : 2009.11.01
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Abstract

Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed with papain (DEWHP) had the highest peptide content among the five enzymatic treatments. Besides, the peptide content of DEWHP increased when the enzyme to substrate ratio (E/S ratio) increased. It was suggested that higher E/S ratio contributed to elevate the degree of hydrolysis of DEW effectively. Similar results were also obtained by Tricine-SDS-PAGE. In addition, SDS-PAGE patterns indicated papain was the only one amongst all enzymes with the ability to hydrolyze DEW. In antioxidant properties, DEWHP showed more than 70% of inhibitory activity on linoleic acid peroxidation and superoxide anion scavenging. Moreover, the $Fe^{2+}$ chelating effect of DEWHP was greater than 90%, while no significant difference was observed in DPPH radical scavenging and reducing ability. The results of peptide contents, antioxidant activities and electrophoresis suggested that the higher the peptide content, the stronger the antioxidant activities in DEWHP.

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