Effect of ultrasound and thermal pretreatments on antioxidant activity of egg white hydrolysate

Abstract

AbstractThe use of ultrasonic (US) treatment of egg white prior to enzymatic hydrolysis to produce hydrolysate with antioxidant activity was investigated. The state of egg white (raw vs. cooked form) along with two levels of Alcalase (1% and 10% (w/w) protein) was applied. Hydrolysis and antioxidant activity of hydrolysate increased by US pretreatment at intensity of 41.53 W/cm2. The hydrolysate prepared from US treatment on raw egg white hydrolyzed by 1% Alcalase (US‐R1%) showed the lowest degree of hydrolysis (DH); however, its 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging and ferric reducing antioxidant power activities were the highest. In contrast, the highest cytoprotective effect and intracellular reactive oxygen species scavenging activity were more notable in the hydrolysate prepared from US treatment of boiled egg white hydrolyzed by 10% Alcalase (US‐B10%), which also exhibited the highest DH and metal chelation ability. The hydrolysate possessing cellular antioxidant activity (CAA) showed the highest proportion of small molecular weight peptides (<200 Da). Fourier‐transform infrared spectroscopy revealed an increase of N‐ and C‐terminal ends at 1500 and 1400 cm−1, respectively, in concomitant with a decrease of amide I. Principal component analysis showed clear differentiation of spectra from different levels of enzyme according to their DH, C‐terminal ends, and antioxidant activity. Our findings suggested that cooked egg white followed by US pretreatment was beneficial to produce hydrolysate containing high CAA.