Antioxidant and Antiotensin Converting Enzyme Inhibitory Activities of Egg Albumen Proteins.

The present study investigated the in vitro antioxidant and ACE-inhibitory activities of egg albumen hydrolysate (EAH) prepared with pepsin and pancreatin enzymes. The EAH and peptides were purified by ultrafiltration (UF), gel filtration (GF), and High Performance Liquid Chromatography (HPLC) and tested for antioxidant and ACE-inhibitory activities. Antioxidant activity was assessed by lipid peroxidation inhibition in a linoleic acid system using the ferric thiocyanate (FTC) and thiobarbituric acid reactive species (TBARS) methods. The EAH, and 2, 5 and 10 kDa UF fractions, as well as the GF26 peptide fractions (1 mg/ml) inhibited linoleic acid autoxidation, by 40, 76, 63, 53 and 79 % respectively, which was inversely related to peptide fraction size. However, 0. 01 % butylated hydroxytoluene (BHT) and 0. 01 % trolox had higher activity (95 and 82 %, respectively) compared with the peptide fractions (p