In vitro antioxidant and mineral-chelating properties of natural and autocleaved ovotransferrin

• Published in: Journal of the science of food and agriculture Vol. 95; no. 10; pp. 2065 - 2070
• Main Authors: Moon, Sun Hee, Lee, Jae Hoon, Ahn, Dong Uk, Paik, Hyun-Dong
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 15.08.2015; John Wiley and Sons, Limited
• Subjects: antioxidant effect; Antioxidants; Antioxidants - chemistry; autocleaved ovotransferrin; beta Carotene - chemistry; Calcium; calcium-binding assay; Chelating Agents - chemistry; Chelation; Conalbumin - chemistry; Copper; Discoloration; Egg white; Food science; Foods; Hot Temperature; Hydrolysates; In vitro testing; Minerals - chemistry; ovotransferrin; Oxidation; Proteins; Vitamin A; antioxidant effect; autocleaved ovotransferrin; ovotransferrin; calcium-binding assay
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.6921

BACKGROUND Egg white proteins can be excellent substrates for the development of functional foods and nutraceuticals. In this study, several in vitro antioxidant methods, namely the β‐carotene linoleate model system, the ferric thiocyanate method, the 2‐thiobarbituric acid‐reactive substances (TBARS) method and copper/calcium ion chelation, were used to determine the antioxidant capacity of natural and autocleaved ovotransferrin. RESULTS Autocleaved ovotransferrin was prepared by reducing natural ovotransferrin with tris(2‐carboxyethyl)phosphine (TCEP) for 6 h at 37 °C. Autocleaved ovotransferrin suppressed the discoloration of β‐carotene effectively and prevented the oxidation of linoleic acid during 5 days of storage at 4 °C. However, the concentration of autocleaved ovotransferrin had no influence on its antioxidant effect. Similarly, the highest TBARS values were obtained from autocleaved ovotransferrin (>90%) and the lowest value in natural ovotransferrin (24%) during incubation at 37 °C for 48 h. The hydrolysates obtained from autocleaved ovotranferrin showed better copper/calcium‐solublilizing activity than those from natural ovotransferrin. CONCLUSION The results indicated that autocleaved ovotransferrin has the potential to be used as a natural antioxidant in foods. © 2014 Society of Chemical Industry