Duck egg white protein, which is normally discarded as a food industrial byproduct, was hydrolyzed and found that the hydrolysate by �SEEP-Alcalase� at degree of hydrolysis of 21% (namely HSA21) exhibited the highest antioxidant capacities in different oxidation systems. HSA21 was separated and purified using consecutive chromatographic methods including ion-exchange chromatography, macroporous adsorption resin and gel filter chromatography, and the final peptide product �P 21-3-75-C-b� whose antioxidant activities enhanced by 12% averagely was achieved and mainly consisted of three to eight amino acids with the molecular weight distribution of 378-697 Da (p<0.05). After digested in vitro, the antioxidant activities of P21-3--75-C-b still kept high value, suggesting that the antioxidant capacity of the purified peptides was closely related to the molecular weight, hydrophobic amino acid residues, acidic amino acid and some amino acids having antioxidant activities. This research confirmed that a series of purified peptides possessing strong antioxidant capacity and high nutritious value can be produced via biocatalysis strategy for our daily intake .

Purification of a antioxidant peptides from the enzymatic  hydrolysates of duck egg white protein

248th National Meeting (2014)

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