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Antioxidant Activities of Chicken Egg White Hydrolysates Obtained by New Purified Protease of Aspergillus avenaceus URM 6706
Silva, Anna Carolina da; Queiroz, Alana Emilia Soares de França; Oliveira, João Tiago Correia; Medeiros, Erika Valente; Souza-Motta, Cristina Maria de; Moreira, Keila Aparecida.
  • Silva, Anna Carolina da; Federal Rural University of Pernambuco. Garanhuns Academic Unit. Garanhuns. BR
  • Queiroz, Alana Emilia Soares de França; Federal Rural University of Pernambuco. Department of Animal Science. Recife. BR
  • Oliveira, João Tiago Correia; Federal University of South and Southeast Pará. Institute of Humid Tropics Studies. Xinguara. BR
  • Medeiros, Erika Valente; Federal Rural University of Pernambuco. Garanhuns Academic Unit. Garanhuns. BR
  • Souza-Motta, Cristina Maria de; Federal University of Pernambuco. Department of Mycology. Recife. BR
  • Moreira, Keila Aparecida; Federal Rural University of Pernambuco. Garanhuns Academic Unit. Garanhuns. BR
Braz. arch. biol. technol ; 62: e19180062, 2019. tab, graf
Artigo em Inglês | LILACS | ID: biblio-1055405
ABSTRACT
Abstract Protein hydrolysates originating from egg white have already been reported to be bioactive and, among their biological activities, possess the antioxidant property that protects the body from early ageing and diseases linked to oxidation. Therefore, the objective of this work was to evaluate the antioxidant activity of hydrolysates obtained by the hydrolysis of egg white from hen poultry. The protease produced by Aspergillus avenaceus URM 6706 was purified and subsequently applied to hydrolysate the egg white, and the degree of hydrolysis was verified during the protease exposure time (4-24 h). The hydrolysis was intensified over time of exposure to the protease. It was possible to detect the antioxidant activities of eliminating the 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) radical (ABTS•+) from 97% to 99% and 2,2-diphenyl-1-picrylhydrazyl (DPPH•) up to 27%, as well as the chelation of Cu2+ metal ions up to 62% and Fe2+ up to 54%. The elimination of ABTS•+ radical had a positive correlation with the degree of hydrolysis; however, all the other activities tested showed a negative correlation with the degree of hydrolysis. The results obtained suggest that the egg white of hen chicken represents a food source of animal origin with potential application in the functional food industry.
Assuntos


Texto completo: DisponíveL Índice: LILACS (Américas) Assunto principal: Aspergillus / Quelantes / Clara de Ovo Tipo de estudo: Estudos de avaliação Idioma: Inglês Revista: Braz. arch. biol. technol Assunto da revista: Biologia Ano de publicação: 2019 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Federal Rural University of Pernambuco/BR / Federal University of Pernambuco/BR / Federal University of South and Southeast Pará/BR

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Texto completo: DisponíveL Índice: LILACS (Américas) Assunto principal: Aspergillus / Quelantes / Clara de Ovo Tipo de estudo: Estudos de avaliação Idioma: Inglês Revista: Braz. arch. biol. technol Assunto da revista: Biologia Ano de publicação: 2019 Tipo de documento: Artigo País de afiliação: Brasil Instituição/País de afiliação: Federal Rural University of Pernambuco/BR / Federal University of Pernambuco/BR / Federal University of South and Southeast Pará/BR