comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates比较成分和抗氧化活性肽的分数通过超滤的蛋黄蛋白质酶玉米胚芽蛋白酶解物.pdf

Membranes 2011, 1, 149-161; doi:10.3390/membranes1030149 OPEN ACCESS membranes ISSN 2077-0375 /journal/membranes Article Comparative Composition and Antioxidant Activity of Peptide Fractions Obtained by Ultrafiltration of Egg Yolk Protein Enzymatic Hydrolysates 1 2 3 3 Bertrand P. Chay Pak Ting , Yoshinori Mine , Lekh R. Juneja , Tsutomu Okubo , Sylvie F. Gauthier 1 and Yves Pouliot 1,* 1 Institute of Nutraceuticals and Functional Foods (INAF), Department of Food Science and Nutrition, Université Laval, Québec, QC, G1V 0A6, Canada; E-Mails: bertrand.chay-pak-ting.1@ulaval.ca (B.P.C.P.T.); sylvie.gauthier@fsaa.ulaval.ca (S.F.G.) 2 Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada; E-Mail: ymine@uoguelph.ca 3 Research Laboratories, Taiyo Kagaku Co, Ltd., 1-3 Takaramachi, Yokkaichi, Mie 510 0844, Japan; E-Mails: ljuneja@taiyokagaku.co.jp (L.R.J.); tokubo@taiyokagaku.co.jp (T.O.) * Author to whom correspondence should be addressed; E-Mail: yves.pouliot@inaf.ulaval.ca; Tel.: +1-418-656-5988; Fax: +1-418-656-3353. Received: 20 May 2011; in revised form: 20 June 2011 / Accepted: 22 June 2011 / Published: 6 July 2011 Abstract: The objective of the study was to compare the antioxidant activity of two distinct hydrolysates and their peptide fractions prepared by ultrafiltration (UF) using membranes with molecular weight cut-off of 5 and 1 kDa. The hydrolysates were a