Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates
2013
Аутори
Knežević-Jugović, ZoricaGluvić, Ana
Žuža, Milena
Stefanović, Andrea
Gvozdenović, Milica
Jugović, Branimir
Antov, Mirjana
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All protein hydrolysates showed higher solubility and digest...ibility than intact proteins, especially at pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution.
Кључне речи:
egg white protein / enzymatic hydrolysis / antioxidant activity / ultrasound treatment / functional propertiesИзвор:
Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering, 2013, 1433-1439Издавач:
- Tatranské Matliare : Slovak Society of Chemical Engineering
Финансирање / пројекти:
- 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 - Knežević-Jugović, Zorica AU - Gluvić, Ana AU - Žuža, Milena AU - Stefanović, Andrea AU - Gvozdenović, Milica AU - Jugović, Branimir AU - Antov, Mirjana PY - 2013 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/2279 AB - Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All protein hydrolysates showed higher solubility and digestibility than intact proteins, especially at pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution. PB - Tatranské Matliare : Slovak Society of Chemical Engineering C3 - Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering T1 - Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates EP - 1439 SP - 1433 UR - https://hdl.handle.net/21.15107/rcub_technorep_2279 ER -
@conference{ author = "Knežević-Jugović, Zorica and Gluvić, Ana and Žuža, Milena and Stefanović, Andrea and Gvozdenović, Milica and Jugović, Branimir and Antov, Mirjana", year = "2013", abstract = "Enzymatic hydrolysis of egg white proteins has shown great potential to improve their functional properties such as increased solubility, stability, and digestibility, and to reduce protein allergenicity while still retaining their nutrition value. However, the enzymatic hydrolysis process is still poorly defined and difficult to control at the industrial scale resulting in peptide mixtures poorly characterized and with unpleasant bitter taste that make them unsuitable for human consumption. Thus, the hydrolysis reaction must be carefully controlled in order to produce new value-added egg white hydrolysates with improved properties and specialized functionality. In this paper egg white protein solution was hydrolysed with several enzymes using both, one-step and two-step hydrolysis. The hydrolysate was then tested on antioxidant activity, flavour, solubility, digestibility emulsifying activity, foaming capacity and stability. All protein hydrolysates showed higher solubility and digestibility than intact proteins, especially at pHs near isoelectric point of egg white proteins. Moreover, all hydrolysates had better functional properties, except emulsifying activity, than the native protein solution.", publisher = "Tatranské Matliare : Slovak Society of Chemical Engineering", journal = "Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering", title = "Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates", pages = "1439-1433", url = "https://hdl.handle.net/21.15107/rcub_technorep_2279" }
Knežević-Jugović, Z., Gluvić, A., Žuža, M., Stefanović, A., Gvozdenović, M., Jugović, B.,& Antov, M.. (2013). Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates. in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering Tatranské Matliare : Slovak Society of Chemical Engineering., 1433-1439. https://hdl.handle.net/21.15107/rcub_technorep_2279
Knežević-Jugović Z, Gluvić A, Žuža M, Stefanović A, Gvozdenović M, Jugović B, Antov M. Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates. in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering. 2013;:1433-1439. https://hdl.handle.net/21.15107/rcub_technorep_2279 .
Knežević-Jugović, Zorica, Gluvić, Ana, Žuža, Milena, Stefanović, Andrea, Gvozdenović, Milica, Jugović, Branimir, Antov, Mirjana, "Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates" in Proceedings of the 40th International Conference of Slovak Society of Chemical Engineering (2013):1433-1439, https://hdl.handle.net/21.15107/rcub_technorep_2279 .