Study On The Antioxidant Activity Of Egg White Protein Hydrolysate From Three Kinds Of Eggs

Eggs are inexpensive source of important nutrients with lot of proteins and fats. Also, eggs are commonly eaten and are found as ingredients in lots of recipes. Owing to the increasing demand on functional foods and food-service establishments, many industries preserved and process egg to further improve the nutritional composition and make it become better, easier and ready to consume.The experimental design used in this study is the Completely Randomized Design (CRD) Factorial with5treatments and three replications. This research consists of four parts:at the first part was preparing egg white protein hydrolysates for antioxidant analysis. The second part was detecting molecular weight protein by SDS PAGE Electrophoresis based on specific concentration and highest antioxidant. The third part was analysis second structure protein use FTIR. And the fourth was separation egg white protein hydrolysate by ion exchange chromatography based on the highest antioxidant activity.The antioxidant activities of different kind of egg, different time hydrolysis and different speed were measuring using1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH) radical scavenging. Different hydrolisate HEWPH2H, HEWPH3H and DEWPH3H was analyse by DPPH radical-scavenging capacity was shown respectively available to inhibition50%of DPPH radical scavenging with concentration0.799mg/ml,0.846mg/ml and0.969mg/ml and more high than to synthetic antioxidant, BHT that4.883mg/ml. The Highest Antioxidant capacity from different kind of hydrolysate HEWPH2H, HEWPH3H and DEWPH3H respectively is88.22%,89.40%and85.13%. The use of different types of enzymes and different time hydrolisis significant effect on the value of the IC50(P<0.05)Based on SDS PAGE analysis three kind of hydrolysate (control) shown ovalbumin (45kDa) and ovotransferrin (75kDa) as major protein number. At the same time three kind of sample with the high antioxidant activity just show vicinity lower than control. The vicinity decrease with the time hydrolysis and speed about10-15kDa, that protein name lysozyme.FTIR anlysis was analyze and show about the hydrolysate have secondary structure have antioxidant capacity such as alcohol and hydroxyl compound, aliphatic and aromatic nitro compounds. The highest antioxidant capacity was chosen to separate by ion exchange chromatography. After separation hydrolysate protein have three (â…¢) peak and the highest antioxidant capacity on peak â…¡ is60.56%.