Denaturation and Digestion Increase the Antioxidant Capacity of Proteins

It has been estimated and demonstrated that the antioxidant capacity of proteins is increased as a result digestion in gastrointestinal tract, which can be contributed by denaturation digestion. This study aimed to evaluate effect proteolytic on activity bovine serum albumin (BSA) chicken egg white model systems. Denaturation with an anionic detergent (sodium dodecyl sulfate) papain trypsin activity/capacity proteins, apparently due exposure amino acid residues responsible for (tyrosine, tryptophan, cysteine, histidine, arginine, cystine ABTS● decolorization assay; tyrosine, FRAP assay). As increase protein was limited extent, it does not invalidate use consumed rough measure their after modifications tract.