Antioxidant Properties of Chicken Egg White Protein Hydrolysates

The antioxidant properties of the hydrolysates,obtained by hydrolysis with Alcalase from chick egg white proteins(EWP) at degree of hydrolysis(DH) of 5%-15 % were characterized.The tested properties,including DPPH and hydroxyl radical scavenging abilities,as well as reducing power,and protein solubility(PS),surface hydrophobicity(Ho) and free sulphydryl group content were also evaluated.These hydrolysates exhibited much lower Ho and total free SH content.The hydrolysis greatly decreased the DPPH radical scavenging ability about 50% at the highest concentration of 1.0 mg/mL.In addition,the hydrolysis significantly increased hydroxyl radical scavenging ability and reducing power about 15% at their highest concentration.