Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

被引：21

作者：

Rao, Priyanka Singh ^{[1
]}

Nolasco, Emerson ^{[2
]}

Handa, Akihiro ^{[3
]}

Naldrett, Michael J. ^{[4
]}

Alvarez, Sophie ^{[4
]}

Majumder, Kaustav ^{[2
]}

机构：

[1] Natl Dairy Res Inst ICAR NDRI, Div Dairy Chem, Karnal 132001, Haryana, India

[2] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68588 USA

[3] Kewpie Corp, R&D Div, Inst Technol Solut, 2-5-7 Sengawa, Tokyo 1820002, Japan

[4] Univ Nebraska, Nebraska Ctr Biotechnol, Prote & Metabol Facil, Lincoln, NE 68588 USA

来源：

ANTIOXIDANTS | 2020年 / 9卷 / 11期

关键词：

egg white powder; heat treatment; protein aggregation; simulated digestion; antioxidant activity; peptide profile; PULSED ELECTRIC-FIELDS; PHYSICOCHEMICAL PROPERTIES; DIGESTIBILITY; AGGREGATION; IMPACT; OVOTRANSFERRIN; ALLERGENICITY; TEMPERATURE; HYDROLYSATE; INHIBITION;

D O I：

10.3390/antiox9111114

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The study aimed to analyze pH and heat treatment's effect in modulating the release of peptides with antioxidant activity after simulated gastrointestinal (GI) digestion of Egg white powder (EWP). EWP samples with neutral (EWPN) and alkaline (EWPA) pH were heat-treated at 20, 60, and 90 degrees C and analyzed for protein aggregation, solubility, and GI digestibility. Heat treatment decreased solubility and induced protein aggregation, which was higher for EWPN as compared to EWPA. The unfolding of EWPA proteins at 60 degrees C exhibited a higher GI digestibility and antioxidant activity via Oxygen Radical Absorbance Capacity (ORAC) assay as compared to EWPN. Interestingly, a reverse trend was observed in the cellular antioxidant assay, and the GI-digest of EWPN exhibited a higher antioxidant activity. The LC-MS/MS analysis are in concordance with cellular antioxidant activity assay and showed a higher intensity for peptides with potential antioxidant activity in the GI-digest of EWPN. The results indicate that heat treatment but not the pH is a critical factor in improving the protein digestibility and releasing peptides with antioxidant activity after GI digestion.

引用

页码：1 / 14

页数：14

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