Endogenous Antioxidant Activity in the Egg Whites of Various Types of Local Poultry Eggs in South Sulawesi, Indonesia

Nahariah,; Legowo, Anang Mohamad; Abustam, Effendi; Hintono, Antonius; Bintoro, Priyo; Pramono, Yoyok Budi

doi:10.3923/ijps.2014.21.25

Cited by 5 publications

(1 citation statement)

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“…Antioxidant is a compound capable of alleviating oxidation reaction through scavenging of radicals and active molecules (Nahariah et al, 2014;Pająk et al, 2014;Winarsi, 2007). Figure 1a shows the antioxidant activity of casein ranging from 55.74% to 73.12%.…”

Section: Antioxidant Properties Of Caseinmentioning

confidence: 99%

Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

et al. 2022

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The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

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Section: Antioxidant Properties Of Caseinmentioning

confidence: 99%