Preparation of Antioxidant Peptides from Eggshell Membrane by Sodium Sulfite-assisted Enzymatic Hydrolysis
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Abstract:
The eggshell membrane has abundant protein, which acounts for about 90% of the dry weight of the eggshell membrane. However, eggshell membranes are often discarded as waste in food industry, resulting in waste of resources and environmental pollution, thus, the efficient use of eggshell membranes is extremely necessary. In this study, the antioxidant peptides were prepared by sodium sulfite-assisted enzymatic hydrolysis. Effect of protease species, enzyme dosage, Sodium sulfite concentration and hydrolysis time on antioxidant activity and hydrolysis degree of eggshell membrane peptides was researched. The results showed that alkaline protease assisted by sodium sulfite was better than the other four proteases. At 12 U/mg alkaline protease, sodium sulfite concentration 40 mM, hydrolysis time 4 h, the degree of hydrolysis and total antioxidant activity of the hydrolysates were 8.58% and 245.88 μg/mL, respectively, indicating that the hydrolysates have good antioxidant activity in vitro. The results of SDS-PAGE and Tricine-SDS-PAGE showed that the molecular weight of the eggshell membrane polypeptide was mainly in the range of 3.3~14.4 ku.
