Abstract: The antioxidant stability and functional properties (emulsifying capacity, water absorbing capacity and oil absorbing capacity) of egg white peptides (EWP) obtained from lyophilized egg white by pepsin hydrolysis were measured with respect to temperature and pH. The results showed that the scavenging capacities of EWP against hydroxyl, superoxide anion and DPPH free radicals were all increased with increasing EWP concentration. Meanwhile, temperature and pH had a great impact on the antioxidant activity of EWP. The storage of EWP at pH 12.0 for 4 h could result in the loss of antioxidant activity. Moreover, EWP also revealed excellent emulsifying properties, water absorbing capacity and oil absorbing capacity. All of these investigations are benefit for its application in the food and cosmetic industries.

Key words: egg white peptide, antioxidation, stability, functional property