Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis
Само за регистроване кориснике
2014
Аутори
Jovanović, JelenaStefanović, Andrea
Jakovetić Tanasković, Sonja
Luković, Nevena
Šekuljica, Nataša
Žuža Praštalo, Milena
Knežević-Jugović, Zorica
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The objective of this study was to investigate the effect of ultrasound pretreatment on two-step enzymatic hydrolysis of egg white proteins (EWPs) using commercial food-grade proteases as well as evaluating some functional properties of obtained hydrolysates.
Three commercially available proteases used in this work were: alcalase from Bacillus licheniformis, neutrase from Bacillus amyloliquefaciens and flavourzyme from Aspergillus oryzae. Thus obtained hydrolysates were further separated by sequential ultrafiltration into three peptide fraction viz. Fraction I (< 1kDa), II (1 - 10 kDa), III (10 - 30 kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay.
Comparing the hydrolytic curves of two-step enzymatic process, the highest equilibrium degree of hydrolysis (DH) was achieved by a combination of alcalase and neutrase. The ...order of addition of these two proteolytic enzymes didn't lead to significant differences in the initial rate of reaction, but significantly affected the equilibrium DH (32.25 ± 2.08%). The two-step hydrolysis, in which flavourzyme is followed by alcalase, seemed to perform with the same initial rate, but DH was considerably lower (28.23 ± 0.91%). Two-step enzymatic hydrolysis appeared to increase solubility and substantially improved the foam stability while the foam capacity didn't change significantly vs. control. The high yield of peptides soluble at pH 6 and pH 8 were obtained by combination of alcalase and flavourzyme while more voluminous foams were obtained with alcalase and neutrase. The most abundant fraction in terms of antioxidant activity was the Fraction II, which indicates that the combination of alcalase and flavourzyme was efficient at reducing the pretreated into low molecular weight peptides.
This study showed that by combining ultrasound pretreatment under controlled conditions with careful proteases selection, hydrolysates with improved functional and antioxidant properties can be produced enhancing utilization of egg white in food products.
Кључне речи:
Egg white proteins / Two-step enzymatic hydrolysis / Ultrasound pretreatment / Functional properties / Antioxidant activity / Membrane ultrafiltrationИзвор:
Book of Abstracts / 1st Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2014, 2014, 76-77Издавач:
- Skopje, Macedonia : Consulting and training center - KEY
Финансирање / пројекти:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Innovation Project / Production of new dietary formulations based on natural protein with antioxidant and antitumor effect
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Jovanović, Jelena AU - Stefanović, Andrea AU - Jakovetić Tanasković, Sonja AU - Luković, Nevena AU - Šekuljica, Nataša AU - Žuža Praštalo, Milena AU - Knežević-Jugović, Zorica PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6277 AB - The objective of this study was to investigate the effect of ultrasound pretreatment on two-step enzymatic hydrolysis of egg white proteins (EWPs) using commercial food-grade proteases as well as evaluating some functional properties of obtained hydrolysates. Three commercially available proteases used in this work were: alcalase from Bacillus licheniformis, neutrase from Bacillus amyloliquefaciens and flavourzyme from Aspergillus oryzae. Thus obtained hydrolysates were further separated by sequential ultrafiltration into three peptide fraction viz. Fraction I (< 1kDa), II (1 - 10 kDa), III (10 - 30 kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Comparing the hydrolytic curves of two-step enzymatic process, the highest equilibrium degree of hydrolysis (DH) was achieved by a combination of alcalase and neutrase. The order of addition of these two proteolytic enzymes didn't lead to significant differences in the initial rate of reaction, but significantly affected the equilibrium DH (32.25 ± 2.08%). The two-step hydrolysis, in which flavourzyme is followed by alcalase, seemed to perform with the same initial rate, but DH was considerably lower (28.23 ± 0.91%). Two-step enzymatic hydrolysis appeared to increase solubility and substantially improved the foam stability while the foam capacity didn't change significantly vs. control. The high yield of peptides soluble at pH 6 and pH 8 were obtained by combination of alcalase and flavourzyme while more voluminous foams were obtained with alcalase and neutrase. The most abundant fraction in terms of antioxidant activity was the Fraction II, which indicates that the combination of alcalase and flavourzyme was efficient at reducing the pretreated into low molecular weight peptides. This study showed that by combining ultrasound pretreatment under controlled conditions with careful proteases selection, hydrolysates with improved functional and antioxidant properties can be produced enhancing utilization of egg white in food products. PB - Skopje, Macedonia : Consulting and training center - KEY C3 - Book of Abstracts / 1st Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2014 T1 - Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis EP - 77 SP - 76 UR - https://hdl.handle.net/21.15107/rcub_technorep_6277 ER -
@conference{ author = "Jovanović, Jelena and Stefanović, Andrea and Jakovetić Tanasković, Sonja and Luković, Nevena and Šekuljica, Nataša and Žuža Praštalo, Milena and Knežević-Jugović, Zorica", year = "2014", abstract = "The objective of this study was to investigate the effect of ultrasound pretreatment on two-step enzymatic hydrolysis of egg white proteins (EWPs) using commercial food-grade proteases as well as evaluating some functional properties of obtained hydrolysates. Three commercially available proteases used in this work were: alcalase from Bacillus licheniformis, neutrase from Bacillus amyloliquefaciens and flavourzyme from Aspergillus oryzae. Thus obtained hydrolysates were further separated by sequential ultrafiltration into three peptide fraction viz. Fraction I (< 1kDa), II (1 - 10 kDa), III (10 - 30 kDa) which were investigated in terms of their antioxidant activity. The antioxidant activity of hydrolysates and peptide fractions were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Comparing the hydrolytic curves of two-step enzymatic process, the highest equilibrium degree of hydrolysis (DH) was achieved by a combination of alcalase and neutrase. The order of addition of these two proteolytic enzymes didn't lead to significant differences in the initial rate of reaction, but significantly affected the equilibrium DH (32.25 ± 2.08%). The two-step hydrolysis, in which flavourzyme is followed by alcalase, seemed to perform with the same initial rate, but DH was considerably lower (28.23 ± 0.91%). Two-step enzymatic hydrolysis appeared to increase solubility and substantially improved the foam stability while the foam capacity didn't change significantly vs. control. The high yield of peptides soluble at pH 6 and pH 8 were obtained by combination of alcalase and flavourzyme while more voluminous foams were obtained with alcalase and neutrase. The most abundant fraction in terms of antioxidant activity was the Fraction II, which indicates that the combination of alcalase and flavourzyme was efficient at reducing the pretreated into low molecular weight peptides. This study showed that by combining ultrasound pretreatment under controlled conditions with careful proteases selection, hydrolysates with improved functional and antioxidant properties can be produced enhancing utilization of egg white in food products.", publisher = "Skopje, Macedonia : Consulting and training center - KEY", journal = "Book of Abstracts / 1st Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2014", title = "Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis", pages = "77-76", url = "https://hdl.handle.net/21.15107/rcub_technorep_6277" }
Jovanović, J., Stefanović, A., Jakovetić Tanasković, S., Luković, N., Šekuljica, N., Žuža Praštalo, M.,& Knežević-Jugović, Z.. (2014). Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis. in Book of Abstracts / 1st Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2014 Skopje, Macedonia : Consulting and training center - KEY., 76-77. https://hdl.handle.net/21.15107/rcub_technorep_6277
Jovanović J, Stefanović A, Jakovetić Tanasković S, Luković N, Šekuljica N, Žuža Praštalo M, Knežević-Jugović Z. Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis. in Book of Abstracts / 1st Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2014. 2014;:76-77. https://hdl.handle.net/21.15107/rcub_technorep_6277 .
Jovanović, Jelena, Stefanović, Andrea, Jakovetić Tanasković, Sonja, Luković, Nevena, Šekuljica, Nataša, Žuža Praštalo, Milena, Knežević-Jugović, Zorica, "Antioxidant activity and functional properties of peptides derived from egg white proteins by two-step enzymatic hydrolysis" in Book of Abstracts / 1st Conference on Food Quality and Safety, Health and Nutrition - NUTRICON 2014 (2014):76-77, https://hdl.handle.net/21.15107/rcub_technorep_6277 .