吉林大学学报(工学版) ›› 2013, Vol. 43 ›› Issue (02): 544-549.

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Stability and anti-oxidative abilities of phosvitin and phosvitin phosphopeptides

XU Cai-na1, YIN Yong-guang1, WANG Er-lei1,2, LIU Jing-bo2   

  1. 1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China;
    2. Laboratory of Nutrition and Functional Food, College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Received:2012-03-12 Online:2013-03-01 Published:2013-03-01

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Abstract: The thermo stability, emulsifying activity and stability of phosvitin (PV) and phosvitin phosphopeptides (PPPs), and the influence of Pulsed Electric Field (PEF) on the secondary structure of PV were investigated. Also the anti-oxidative ability, DPPH clearing capability, reductive ability and chelating capability of PV and PPPs were determined. The results show that both PV and PPPS have good thermo stability, emulsifying activity and stability. After the samples were treated by PEF, the secondary structure of PV was not obviously modified, which indicates that the influence of PEF is not significant on the secondary structure of PV. Moreover, PV and PPPs have good bioactivities of clearing DPPH free radicals, reductive ability and metallic ion chelating ability. Consequently, both PV and PPPs have good anti-oxidative ability, but PPPs is superior to PV in this aspect.

Key words: food science and technology, Phosvitin, Phosvitin phosphopeptides, stability, anti-oxidative ability

CLC Number: 

  • TS253.1
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