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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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논문 기본 정보

자료유형
학술저널
저자정보
Yang, Shaohua (College of Biotechnology and Food Engineering, Hefei University of Technology) Tang, Zhengjiang (College of Biotechnology and Food Engineering, Hefei University of Technology) Tang, ShanShan (College of Biotechnology and Food Engineering, Hefei University of Technology) Zhang, Tingfang (College of Biotechnology and Food Engineering, Hefei University of Technology) Tang, Fei (College of Biotechnology and Food Engineering, Hefei University of Technology) Wu, Yu (College of Biotechnology and Food Engineering, Hefei University of Technology) Wang, Ying (College of Biotechnology and Food Engineering, Hefei University of Technology) Wang, Lu Lu (College of Biotechnology and Food Engineering, Hefei University of Technology) Liu, Guoqing (College of Biotechnology and Food Engineering, Hefei University of Technology)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제36권 제6호
발행연도
2016.1
수록면
791 - 798 (8page)

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Free radicals may attack cells or tissue, leading to chronic diseases, and antioxidant consumption is potentially useful for removing free radicals. Egg proteins may be used as potential sources of antioxidant considering their ability of scavenging free radicals to apply for food or cosmetics industry. In this study, we obtained a natural antioxidant protein from fertilized eggs, which was a dietary supplement in some Asian countries. Meanwhile, antioxidant activities of these proteins were evaluated using different oxidation systems. With increasing incubation time, the antioxidant activity of these proteins increased during 15 d of incubation. The samples on day 15 were performed for isolation of antioxidant protein. The protein, named P4-1 (MW, 45 kDa), was isolated and purified by consecutive chromatographic methods. P4-1 contained 17 amino acids, which was determined by liquid chromatography-mass spectrometry and Amino Acid Analyzer. Moreover, the amino acid sequence was highly similar to that of ovalbumin. Differential scanning calorimetry showed that the denaturation temperature of P4-1 was $57.16^{\circ}C$. Furthermore, P4-1 suggested high oxygen radical-absorbance activity in ${\cdot}OH$ assays, and its antioxidant activity was stable at $30-50^{\circ}C$ in acidic and neutral pH. Thus, these results revealed that P4-1 may be a potential resource as a natural antioxidant.
#fertilized eggs #protein #antioxidant #separation #purification

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참고문헌 (29)

참고문헌 신청
Ahmed, H. / 2013 / Purification of antioxidant protein isolated from Peganumhar-mala and its protective effect against CCl4 toxicity in rats / Turk. J. Biol 37:39~48 google schola Chalamaiah, M. / 2012 / Fish protein hydrolysates : Proximate composition, amino acid composition, antioxidant activities and applications : A review / Food Chem 135:3020~3038 google schola Chay Pak Ting, B. P. / 2011 / Comparative composition and antioxidant activity of peptide fractions obtained by ultra filtration of egg yolk protein enzymatic hydrolysates / Membranes 1:149~161 google schola Chen, C. / 2012 / Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate / Food Bioprocess Technol 5:2342~2352 google schola Duan, X. / 2014 / Purification and characterization of a natural antioxidant peptide from fertilized eggs / Food Res. Int 56:18~24 google schola

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