Study on the antioxidative activity of hydrolysate of egg white with chemiluminescence method
The anti-oxygenic activity of mixtures of small peptide of egg white hydrolysated by Alcalase and Flavourzyme were studied with chemiluminescence method. The results showed that two kinds of peptide mixtures at different hydrolysis degree all had the ability of scavenging the hydroxyl free radical and ROS (Reactive Oxygen Species)-O2 and anti-lipid peroxidation. The scavenging ability on ROS (Reactive Oxygen Species)-O2, OH and anti-lipid per-oxidation increase with the increasing of the concentration of the mixtures. The anti -oxidative activity increase with the concentration. Activities of the mixtures at different hydrolysis degree were not same, but have less difference.