Optimization of Synergist of Antioxidant Peptide Derived from Egg White Protein

doi:10.3969/j.issn.1000-565X.2010.08.019

Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (8): 100-104.doi: 10.3969/j.issn.1000-565X.2010.08.019

• Food Science & Technology • Previous Articles Next Articles

Optimization of Synergist of Antioxidant Peptide Derived from Egg White Protein

Lin Song-yi¹ Guo Yang¹ Wang Ying² Liu Jing-bo¹ Zheng Lin¹ Yin Yong-guang²

1. College of Quartermaster Technology, Jilin University, Changchun 130062, Jilin, China; 2. College of Biological and Agricultural Engineering, Jilin University, Changchun 130025, Jilin, China

Received:2010-02-04 Revised:2010-03-23 Online:2010-08-25 Published:2010-08-25
Contact: 刘静波（1962-），女，博士，教授，主要从事营养与功能食品研究．E-mail：ljb168@sohu.com E-mail:linsongyi730@163.com
About author:林松毅（1970-），女，博士，副教授，主要从事功能食品研究与开发．
Supported by:
国家“863”计划项目（2007AA10Z329）;中央高校基本科研业务费科学前沿与交叉学科创新项目（200810029）

Abstract

Abstract:

This paper focuses on the effects of single or complex addition of NaCl, carbohydrates, citric acid on the antioxidant activity of the peptide derived from egg white protein, with the DPPH scavenging activity as the evaluation index. Moreover, the best combination of synergist is optimized via the response surface methodology. The results show that （ 1 ） NaCl, maltose and citric acid all signifieantly improve the antioxidant activity of the peptide derived from egg white protein, so that they can be used as an antioxidant synergist independently; （2） the triadic combination of NaCl, maltose and citric acid is of the best enhancement effect ; and （3） in the optimal combination （ i. e. , 1.4% NaCl, 3.0% maltose and 0. 24% citric acid）, the synergist may result in a IC50 value on DPPH radicals of 0.27 mg/mL and a synergism value being up to 3.96.

Key words: egg white protein, antioxidant property, response surface methodology, synergist, optimization

Lin Song-yi Guo Yang Wang Ying Liu Jing-bo Zheng Lin Yin Yong-guang . Optimization of Synergist of Antioxidant Peptide Derived from Egg White Protein[J]. Journal of South China University of Technology (Natural Science Edition), 2010, 38(8): 100-104.

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Optimization of Synergist of Antioxidant Peptide Derived from Egg White Protein

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