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Optimized PEF treatment for antioxidant polypeptides with MW 10-30 kDa and preliminary analysis of structure change
1Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China.
Abstract:
Antioxidant polypeptides of molecular weight (MW) ranging from 10 to 30 kDa were produced from egg-white protein powder by enzyme hydrolysis and ultrafiltration (UF). Ferric reducing antioxidant potential (FRAP) value (mmol Fe(2+)/g) was used to evaluate the antioxidant activity. One-factor-at-a-time (OFAT) tests and Box-Behnken design (BBD) of response surface methodology (RSM) were used to investigate the effect of pulsed electric field (PEF) treatment parameters on antioxidant activity of polypeptides. The optimal conditions were as follows: concentration 8 mg/mL, electric field intensity 10 kV/cm, and pulse frequency 2000 Hz, under which, the FRAP value increased 44.23%, compared to the antioxidant activity of the polypeptides without PEF treatment. Both near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyze the change of functional groups.
Insights
Pulsed electric field (PEF) treatment significantly enhanced antioxidant activity in egg-white derived polypeptides. Optimal conditions boosted ferric reducing antioxidant potential (FRAP) by over 44%, indicating improved functional properties.
Area of Science:
- Food Science
- Biochemistry
- Biotechnology
Background:
- Egg white proteins are a source of bioactive peptides.
- Enzyme hydrolysis and ultrafiltration yield antioxidant polypeptides.
- Pulsed electric field (PEF) is a non-thermal processing technology.
Purpose of the Study:
- To produce antioxidant polypeptides from egg white protein.
- To investigate the impact of PEF on polypeptide antioxidant activity.
- To optimize PEF parameters for enhanced antioxidant potential.
Main Methods:
- Enzyme hydrolysis and ultrafiltration for polypeptide extraction.
- Ferric reducing antioxidant potential (FRAP) assay for activity measurement.
- Response surface methodology (RSM) with Box-Behnken design (BBD) for optimization.
- Pulsed electric field (PEF) treatment applied to polypeptides.
- Near-infrared (NIR) and mid-infrared (MIR) spectroscopy for functional group analysis.
Main Results:
- Antioxidant polypeptides with molecular weight (MW) 10-30 kDa were successfully produced.
- PEF treatment significantly increased the FRAP value of polypeptides.
- Optimal PEF conditions identified: 8 mg/mL concentration, 10 kV/cm intensity, 2000 Hz frequency.
- Under optimal conditions, FRAP value increased by 44.23% compared to untreated samples.
- Spectroscopic analysis indicated changes in functional groups due to PEF treatment.
Conclusions:
- PEF treatment is an effective method to enhance the antioxidant activity of egg white-derived polypeptides.
- Optimization of PEF parameters is crucial for maximizing functional benefits.
- The findings suggest potential applications of PEF-treated polypeptides in functional foods or nutraceuticals.
