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1. Influence of ultrasounic treatment on the antioxidant activity of ovalbumin | |||
XIE Huan,TU Zongcai,WANG Hui,HUANG Tao | |||
Food Science and Technology 13 May 2015 | |||
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Abstract:Effects of ultrasonic treatment on antioxidant activity of ovalbumin (OVA) were evaluated by analysis of DPPH radical-scavenging activity, SDS-PAGE, SEM, and circular dichroism. The antioxidant activity of OVA was found to be increased significantly by ultrasonic treatment. The reducing power was gradually increased in accordance with the increase of ultrasonic intensity (from 0.06 to 0.14). The DPPH radical-scavenging activity was enhanced apparently and reached maximum at the intensity level of 14.91 W/cm2 (from 12.0% to 20.9%). The molecular weights of OVA remained unaffected while the size of OVA crystals decreased reflected by SEM images. CD spectra indicated that ultrasonic treatment altered the secondary structure of the OVA. | |||
TO cite this article:XIE Huan,TU Zongcai,WANG Hui, et al. Influence of ultrasounic treatment on the antioxidant activity of ovalbumin[OL].[13 May 2015] http://en.paper.edu.cn/en_releasepaper/content/4643281 |
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