Spectral Analysis of Soluble Egg Shell Membrane Protein and Antioxidant Activities of Its Enzymatic Hydrolysates

doi:10.7506/spkx1002-6630-200915001

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (15): 13-16.doi: 10.7506/spkx1002-6630-200915001

Spectral Analysis of Soluble Egg Shell Membrane Protein and Antioxidant Activities of Its Enzymatic Hydrolysates

ZHOU Yan-hua，MA Mei-hu*，CAI Zhao-xia，LI Tao

Subsidiary Research Center of National Egg Processing, Huazhong Agricultural University, Wuhan 430070, China

Received:2008-12-23 Revised:2009-06-04 Online:2009-08-01 Published:2010-12-29
Contact: MA Mei-hu*， E-mail:mameihuhn@yahoo.com.cn

Abstract

Abstract:

Soluble eggshell membrane protein (SEP) prepared was subjected to spectral analysis, and the O2· radical scavenging activities of both SEP and its hydrolysates prepared by different enzymes were assayed by chemiluminescence method. SEP mainly consisted of collagen type I and the structure of collagen triple helices were remained according to the UV and FI-IR infrared spectral analysis. SEP and peptides derived from it both showed high O2·radical scavenging activity and the trypsin hydrolysate (TH) presented the highest activity of scavenging O2·radical, with an IC50 of 0.270 mg/ml.

Key words: SEP, spectral analysis, enzymolysis, chemiluminescence method, in vitro antioxidant activity

CLC Number:

TS253.1

ZHOU Yan-hua，MA Mei-hu*，CAI Zhao-xia，LI Tao. Spectral Analysis of Soluble Egg Shell Membrane Protein and Antioxidant Activities of Its Enzymatic Hydrolysates[J]. FOOD SCIENCE, 2009, 30(15): 13-16.

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Spectral Analysis of Soluble Egg Shell Membrane Protein and Antioxidant Activities of Its Enzymatic Hydrolysates

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