ANTIOXIDATIVE CAPACITY OF HYDROLYSATES OF HEN EGG PROTEINS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):195–199
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ABSTRACT:
The antioxidant capacity as free radicals of 1,1 diphenyl-2-picryhydrazyl (DPPH) scavenger of egg white protein hydrolysate was investigated. Egg white protein precipitate obtained as a by-product in cystatin and lysozyme isolation was hydrolysed with bovine trypsin and then separated by means of RP-HPLC. Of ten fractions collected only no. 2 (0.195 µmol Trolox /mg) and no. 5 (0.186 µmol Trolox /mg) displayed a considerable free radical-scavenging capacity. The rechromatography of these fractions yielded four products of raised antioxidant activity: no. 2E (obtained from fraction no. 2) and no. 5E, 5F, 5H (obtained from fraction no. 5) which amounted to 0.482 µmol Trolox /mg and 0.584, 1.375, 1.200 µmol Trolox /mg, respectively.