Antioxidative properties of albumins in enzymatically catalyzed model systems

The activity of plant origin albumins (obtained from dark and light pea (Pisum sativum) seeds and from white and brown bean (Phaseolus vulgaris) seeds) and animal origin albumins (ovoalbumin, BSA and human) in 2 enzymatically catalyzed model systems as well as their aromatic hydrophobicity and sulfhydryl groups content were investigated. Pea and bean albumins were much more effective in decreasing the production of superoxide anion radicals in hypoxanthine/xanthine oxidase system (82-97%) than animal-derived preparations (6-26%), whereas no big differences in activity were found when oxidation of linoleic acid by lipoxydase was monitored. No unequivocal correlation between sulfhydryl groups content or aromatic hydrophobicity and the antioxidant properties of preparations was observed.