首页|Effect of 2,2 '-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein
Effect of 2,2 '-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein
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NSTL
Elsevier
Protein oxidation can influence the quality of food during processing and storage. This study examined the changes in physicochemical properties and in vitro digestibility of egg white protein (EWP) oxidized with a peroxyl-radical-generating system (2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH) simulating the oxidation environment of industrial processing. With the increasing AAPH concentration, all amino acid contents and protein solubility decreased, the carbonyl content almost doubled increased, free sulfhydryl content almost decreased by three quarters. The essential amino acids, such as phenylalanine, leucine, threonine, histidine was particularly sensitive towards oxidation, decreased by more than 10% after EWP oxidized by 5.0 mmol/L AAPH. Volume of larger soluble aggregates formed by AAPH increased, and the digestibility of EWP, decreased with the increase of oxidation degree. Molecular weight analysis showed that the content and antioxidant activity of low molecular weight peptides obtained by pepsin hydrolysis or trypsin hydrolysis was gradually reduced with the increase of the degree of oxidation, which indicated that the nutritional and biological activity of EWP was reduced by oxidation. These results may help to understand the changes in the functional and nutritional quality of egg-based foods that involve oxidation during processing.
Protein oxidationAmino acidAggregationMolecular weightAntioxidant activity
Cheng, Yuan、Chi, Yuan、Geng, Xuhao、Chi, Yujie
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Northeast Agr Univ, Coll Food Sci, 600 Changjiang Rd, Harbin 150030, Peoples R China
Northeast Agr Univ, Coll Engn, Harbin 150030, Peoples R China
NSTL
Elsevier
