Abstract
This study aimed to investigate the characteristics of protein hydrolysates
derived from defatted egg yolk using various proteolytic enzymes and compare the
antioxidant activity of the resulting hydrolysates. The defatted egg yolk powder
was subjected to enzymatic hydrolysis using four different proteases (alcalase,
bromelain, flavourzyme and neutrase), and the resulting hydrolysates were
evaluated for their antioxidant properties. Through analysis of available amino
group contents and sodium dodecyl sulfate-polyacrylamide gel electrophoresis, it
was observed that the defatted egg yolk powder treated with alcalase,
flavourzyme, and neutrase for 12 h exhibited a high degree of hydrolysis value.
Based on the RC50 values obtained from two different antioxidant
analyses, all hydrolysates showed comparable antioxidant activity, except for
the alcalase hydrolysate, which demonstrated notably higher scavenging activity
against hydrogen peroxide than the other hydrolysates. These findings suggest
the potential of protein hydrolysates from defatted egg yolk, a by-product of
lecithin extraction, as natural antioxidants.
Funder
National Research Foundation of Korea
Publisher
The Korean Society of Food Preservation