Influence of  ultrasounic treatment on the antioxidant activity of ovalbumin

XIE Huan; TU Zongcai; WANG Hui; HUANG Tao

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Influence of ultrasounic treatment on the antioxidant activity of ovalbumin

XIE Huan 1,TU Zongcai 2 * #,WANG Hui 3,HUANG Tao 4

1.Food College, Nanchang university ,Nanchang

2.Life Science College, Jiangxi Normal University, Nanchang

3.Food College, Nangchang University, Nanchang

4.Food College, Nanchang University, Nanchang

*Correspondence author

#Submitted by

Subject:

Funding: The research Fund for the Doctoral program of Higher Education （No.20123604110001）

Opened online:20 May 2015

Accepted by: none

Citation: XIE Huan,TU Zongcai,WANG Hui.Influence of ultrasounic treatment on the antioxidant activity of ovalbumin[OL]. [20 May 2015] http://en.paper.edu.cn/en_releasepaper/content/4643281

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.

Keywords:Ovalbumin; Ultrasonic treatment; Antioxidant activity

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