Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis
Само за регистроване кориснике
2014
Аутори
Knežević-Jugović, ZoricaStefanović, Andrea
Jovanović, Jelena
Žuža Praštalo, Milena
Grbavčić, Sanja
Jakovetić Tanasković, Sonja
Dojčinović, Marina
Luković, Nevena
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and
their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained
hydrolysates were characterized in terms of solubility, turbidity, emulsification activity and foaming
properties. The ultrasound pretreatment at 20 kHz for 15 min by using ultrasound probe has been
shown to accelerate the hydrolysis process and generate more reproducible results, compared with
both, heat treatment or treatment in an ultrasonic water baths at 40 kHz under similar conditions. It was
also shown that the ultrasound pretreatment resulted in an increase in total and reactive thiol content,
suggesting an unfolding of the protein molecules. Minor secondary and tertiary structural changes have
also been confirmed by circular dichroism. The produced hydrolysate, under optimum condition, was
characterized in terms of antioxidant properties and peptide composition.
Industrial... relevance: Egg producers are faced with problems of excess of egg white because
mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is
remainder. In this work, EWPs was treated by high intensity ultrasound and then hydrolyzed by
Alcalase. Effects of treatment time on the functional properties of EWPs and susceptibility to
proteolysis were investigated. The results showed that the ultrasound technology could improve
functional and antioxidant activity of EWPs under the controlled conditions.
Кључне речи:
Egg white proteins / High-intensity ultrasound / Functional properties / Proteolysis / AlcalaseИзвор:
Proceedings / 41st International Conference of Slovak Society of Chemical Engineering, 2014, 126-135Издавач:
- Slovakia : Slovak Society of Chemical Engineering
Финансирање / пројекти:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
Институција/група
Tehnološko-metalurški fakultetTY - CONF AU - Knežević-Jugović, Zorica AU - Stefanović, Andrea AU - Jovanović, Jelena AU - Žuža Praštalo, Milena AU - Grbavčić, Sanja AU - Jakovetić Tanasković, Sonja AU - Dojčinović, Marina AU - Luković, Nevena PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6281 AB - The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained hydrolysates were characterized in terms of solubility, turbidity, emulsification activity and foaming properties. The ultrasound pretreatment at 20 kHz for 15 min by using ultrasound probe has been shown to accelerate the hydrolysis process and generate more reproducible results, compared with both, heat treatment or treatment in an ultrasonic water baths at 40 kHz under similar conditions. It was also shown that the ultrasound pretreatment resulted in an increase in total and reactive thiol content, suggesting an unfolding of the protein molecules. Minor secondary and tertiary structural changes have also been confirmed by circular dichroism. The produced hydrolysate, under optimum condition, was characterized in terms of antioxidant properties and peptide composition. Industrial relevance: Egg producers are faced with problems of excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is remainder. In this work, EWPs was treated by high intensity ultrasound and then hydrolyzed by Alcalase. Effects of treatment time on the functional properties of EWPs and susceptibility to proteolysis were investigated. The results showed that the ultrasound technology could improve functional and antioxidant activity of EWPs under the controlled conditions. PB - Slovakia : Slovak Society of Chemical Engineering C3 - Proceedings / 41st International Conference of Slovak Society of Chemical Engineering T1 - Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis EP - 135 SP - 126 UR - https://hdl.handle.net/21.15107/rcub_technorep_6281 ER -
@conference{ author = "Knežević-Jugović, Zorica and Stefanović, Andrea and Jovanović, Jelena and Žuža Praštalo, Milena and Grbavčić, Sanja and Jakovetić Tanasković, Sonja and Dojčinović, Marina and Luković, Nevena", year = "2014", abstract = "The effects of the ultrasound pretreatment on functional properties of egg white proteins (EWPs) and their subsequent hydrolysis by Alcalase were investigated. Functional properties of the obtained hydrolysates were characterized in terms of solubility, turbidity, emulsification activity and foaming properties. The ultrasound pretreatment at 20 kHz for 15 min by using ultrasound probe has been shown to accelerate the hydrolysis process and generate more reproducible results, compared with both, heat treatment or treatment in an ultrasonic water baths at 40 kHz under similar conditions. It was also shown that the ultrasound pretreatment resulted in an increase in total and reactive thiol content, suggesting an unfolding of the protein molecules. Minor secondary and tertiary structural changes have also been confirmed by circular dichroism. The produced hydrolysate, under optimum condition, was characterized in terms of antioxidant properties and peptide composition. Industrial relevance: Egg producers are faced with problems of excess of egg white because mayonnaise industry and bakery industry use relatively high egg yolk amounts and egg white is remainder. In this work, EWPs was treated by high intensity ultrasound and then hydrolyzed by Alcalase. Effects of treatment time on the functional properties of EWPs and susceptibility to proteolysis were investigated. The results showed that the ultrasound technology could improve functional and antioxidant activity of EWPs under the controlled conditions.", publisher = "Slovakia : Slovak Society of Chemical Engineering", journal = "Proceedings / 41st International Conference of Slovak Society of Chemical Engineering", title = "Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis", pages = "135-126", url = "https://hdl.handle.net/21.15107/rcub_technorep_6281" }
Knežević-Jugović, Z., Stefanović, A., Jovanović, J., Žuža Praštalo, M., Grbavčić, S., Jakovetić Tanasković, S., Dojčinović, M.,& Luković, N.. (2014). Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis. in Proceedings / 41st International Conference of Slovak Society of Chemical Engineering Slovakia : Slovak Society of Chemical Engineering., 126-135. https://hdl.handle.net/21.15107/rcub_technorep_6281
Knežević-Jugović Z, Stefanović A, Jovanović J, Žuža Praštalo M, Grbavčić S, Jakovetić Tanasković S, Dojčinović M, Luković N. Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis. in Proceedings / 41st International Conference of Slovak Society of Chemical Engineering. 2014;:126-135. https://hdl.handle.net/21.15107/rcub_technorep_6281 .
Knežević-Jugović, Zorica, Stefanović, Andrea, Jovanović, Jelena, Žuža Praštalo, Milena, Grbavčić, Sanja, Jakovetić Tanasković, Sonja, Dojčinović, Marina, Luković, Nevena, "Ultrasound-induced changes in functional properties of egg white proteins and in their susceptibility to enzymatic hydrolysis" in Proceedings / 41st International Conference of Slovak Society of Chemical Engineering (2014):126-135, https://hdl.handle.net/21.15107/rcub_technorep_6281 .