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| Silva,Anna Carolina da; Queiroz,Alana Emilia Soares de França; Oliveira,João Tiago Correia; Medeiros,Erika Valente; Souza-Motta,Cristina Maria de; Moreira,Keila Aparecida. |
| Abstract Protein hydrolysates originating from egg white have already been reported to be bioactive and, among their biological activities, possess the antioxidant property that protects the body from early ageing and diseases linked to oxidation. Therefore, the objective of this work was to evaluate the antioxidant activity of hydrolysates obtained by the hydrolysis of egg white from hen poultry. The protease produced by Aspergillus avenaceus URM 6706 was purified and subsequently applied to hydrolysate the egg white, and the degree of hydrolysis was verified during the protease exposure time (4-24 h). The hydrolysis was intensified over time of exposure to the protease. It was possible to detect the antioxidant activities of eliminating the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aspergillus; Purification; ABTS; +; DPPH; Chelators. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100508 |
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