Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field

► Alcalase, Trypsin, and Pepsin were contrasted to prepare antioxidant peptide respectively. ► Optimal enzymatic parameters were obtained from OFAT and RSM experimental designed. ► RP, DPPH, ABTS, and FRAP methods were used to evaluate antioxidant activities of peptide. ► PEF was initially performed to improve antioxidant activity of egg white protein peptide.