Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins

Abstract Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activity. This study attempts to evaluate the antioxidant activity of POD flavones subject to different processing methods and determines which method could preserve the antioxidant activity of POD flavones. Therefore, flavones were extracted from POD samples, which had been treated separately with one of the four processing methods: extrusion, baking, high-pressure treatment, and yeast fermentation. After that, the antioxidant activity of the flavones was subject to in vivo tests in zebrafish embryos. The results show that yeast fermentation had the least disruption to the antioxidant activity of POD flavones, making it the most suitable food processing method for POD. By contrast, extrusion and high-pressure treatment both slightly weakened the antioxidant activity of the flavones and should be avoided in food processing. The research results provide a reference for the development and utilization of POD and the protection of its biological activity.

Download Full-text

Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensisSonn.) fruit pericarp

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2008.01768.x ◽

2009 ◽

Vol 44 (5) ◽

pp. 960-966 ◽

Cited By ~ 59

Author(s):

Nagendra K. Prasad ◽

Bao Yang ◽

Mouming Zhao ◽

Biao S. Wang ◽

Feng Chen ◽

...

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Phenolic Content ◽

Extraction Yield ◽

Pressure Treatment ◽

High Pressure Treatment ◽

Fruit Pericarp

Download Full-text

Influence of high pressure treatment on rheological and other properties of egg white

High Pressure Research ◽

10.1080/08957950008202547 ◽

2000 ◽

Vol 19 (1-6) ◽

pp. 137-143 ◽

Cited By ~ 6

Author(s):

J. Strohalm ◽

P. Novotna ◽

M. Houska ◽

K. Kyhos ◽

S. Vavreinova ◽

...

Keyword(s):

High Pressure ◽

Egg White ◽

Pressure Treatment ◽

High Pressure Treatment

Download Full-text

Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

Acta periodica technologica ◽

10.2298/apt1243033k ◽

2012 ◽

pp. 33-41 ◽

Cited By ~ 17

Author(s):

Zorica Knezevic-Jugovic ◽

Andrea Stefanovic ◽

Milena Zuza ◽

Stoja Milovanovic ◽

Sonja Jakovetic ◽

...

Keyword(s):

Carbon Dioxide ◽

Antioxidant Activity ◽

High Pressure ◽

Enzymatic Hydrolysis ◽

Enzymatic Reaction ◽

Egg White ◽

Degree Of Hydrolysis ◽

Egg White Proteins ◽

Hydrolysis Of ◽

Ultrasound Pretreatment

The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the degree of hydrolysis of the enzymatic reaction while the high-pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of egg white proteins to some extent. The antioxidant activity of the obtained hydrolysates was improved by ultrasound pretreatment of egg white proteins at the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50?C and pH 8.0 could offer a new approach to the improvement of the functional properties of egg white proteins and their biological activity.

Download Full-text