PURPOSE: A producing method of ovotransferrin hydrolysate obtained from egg whites, and oxygen-resistant functional food using thereof are provided to use iron-binding protein of the egg white to cooking food.CONSTITUTION: A producing method of ovotransferrin hydrolysate obtained from egg whites comprises the following steps: mixing ovotransferrin, iron-binding protein of the egg white with enzymes in a weight ratio of 25:1 adjusting the pH of the mixture into 2.5-7.5, and reacting the mixture at 45 deg. C for 3 hours heating the reaction result at 100 deg. C for 10 minutes and stopping the reaction before centrifugal-separating the mixture for 20 minutes and freeze drying.COPYRIGHT KIPO 2013본 발명은 계란 난백 ovotransferrin의 효소가수분해물의 항산화 기능성 식품 소재로서의 용도를 개시하며 특히 상기 효소 가수분해물은 Superoxide anion, Peroxyl 라디칼, ABTS 라디칼 소거능이 매우 뛰어난 특징을 개시한다.
