Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment
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2012
Authors
Knežević-Jugović, ZoricaStefanović, Andrea
Žuža, Milena
Antov, Mirjana
Espinosa Rafael, Picazo
Manojlović, Verica
Bugarski, Branko
Conference object (Published version)
,
Slovak Society of Chemical Engineering, Bratislava, Slovak Republic
Metadata
Show full item recordAbstract
The use of egg white hydrolysed protein has attracted particular interests as a protein source in human nutrition providing a number of benefits when compared to unhydrolysed protein ingredients. Of high importance is the production of an hydrolysate which contains bioactive peptides and does not have allergen potential to be used as the primary or only source of protein in “infant formula”, diets, or “medical food”. At present, expanded egg white hydrolysates utilization is impeded by inadequate functional properties caused by processing treatments during commercial production that alter egg white proteins` physicochemical properties and nutritional quality, among then the thermal treatment is one of the most damaging to the proteins. Thus, a lot of research works have been performed to investigate the effectiveness of replacing conventional thermal treatment with several non-thermal alternative approaches for improvement the overall process performances of egg white proteins (EWPs) h...ydrolysis and produce protein solutions with new functional properties. In this study, the effect of ultrasound pretreatment at 27 oC and at atmospheric pressure and of high pressure carbon dioxide processing in the range 10-30 MPa on the enzymatic hydrolysis of EWPs with alcalase has been investigated. As pH seemed to strongly affect the ultrasound induced protein denaturation, the effect of pH during sonication in the range 6.0-10.0 on the egg white susceptibilityto enzymatic hydrolysis has been studied. The functional properties, molecular weight distribution, and antioxidant activity of obtained hydrolysates were also investigated. It appeared that the ultrasound pretreatment resulted in an increase in degree of hydrolysis of the enzymatic reaction while the high pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of EWPs to some extent. Antioxidant activity of obtained hydrolysates was improved by ultrasound pretreatment of EGPs at pH 8.3. Thus, the combination of ultrasound pretreatment at pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50 oC and pH 8.0 could offer a new approach to improve the functional properties of EWPs and their biological activity.
Keywords:
egg white protein / alcalase, antioxidant activity / pH-stat / hydrolysis / ultrasound treatment / high pressure carbon dioxide processingSource:
Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (SSCHE), 21-25. May 2012,Tatranske Matliare, Slovakia, 2012, 1419-1425Publisher:
- Slovak Society of Chemical Engineering, Bratislava, Slovak Republic
Funding / projects:
- This work was supported by Grant numbers E!6750 from the Ministry of the Education and Science, Republic of Serbia.
Institution/Community
Institut za medicinska istraživanjaTY - CONF AU - Knežević-Jugović, Zorica AU - Stefanović, Andrea AU - Žuža, Milena AU - Antov, Mirjana AU - Espinosa Rafael, Picazo AU - Manojlović, Verica AU - Bugarski, Branko PY - 2012 UR - http://rimi.imi.bg.ac.rs/handle/123456789/1365 AB - The use of egg white hydrolysed protein has attracted particular interests as a protein source in human nutrition providing a number of benefits when compared to unhydrolysed protein ingredients. Of high importance is the production of an hydrolysate which contains bioactive peptides and does not have allergen potential to be used as the primary or only source of protein in “infant formula”, diets, or “medical food”. At present, expanded egg white hydrolysates utilization is impeded by inadequate functional properties caused by processing treatments during commercial production that alter egg white proteins` physicochemical properties and nutritional quality, among then the thermal treatment is one of the most damaging to the proteins. Thus, a lot of research works have been performed to investigate the effectiveness of replacing conventional thermal treatment with several non-thermal alternative approaches for improvement the overall process performances of egg white proteins (EWPs) hydrolysis and produce protein solutions with new functional properties. In this study, the effect of ultrasound pretreatment at 27 oC and at atmospheric pressure and of high pressure carbon dioxide processing in the range 10-30 MPa on the enzymatic hydrolysis of EWPs with alcalase has been investigated. As pH seemed to strongly affect the ultrasound induced protein denaturation, the effect of pH during sonication in the range 6.0-10.0 on the egg white susceptibilityto enzymatic hydrolysis has been studied. The functional properties, molecular weight distribution, and antioxidant activity of obtained hydrolysates were also investigated. It appeared that the ultrasound pretreatment resulted in an increase in degree of hydrolysis of the enzymatic reaction while the high pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of EWPs to some extent. Antioxidant activity of obtained hydrolysates was improved by ultrasound pretreatment of EGPs at pH 8.3. Thus, the combination of ultrasound pretreatment at pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50 oC and pH 8.0 could offer a new approach to improve the functional properties of EWPs and their biological activity. PB - Slovak Society of Chemical Engineering, Bratislava, Slovak Republic C3 - Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (SSCHE), 21-25. May 2012,Tatranske Matliare, Slovakia T1 - Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment EP - 1425 SP - 1419 UR - https://hdl.handle.net/21.15107/rcub_rimi_1365 ER -
@conference{ author = "Knežević-Jugović, Zorica and Stefanović, Andrea and Žuža, Milena and Antov, Mirjana and Espinosa Rafael, Picazo and Manojlović, Verica and Bugarski, Branko", year = "2012", abstract = "The use of egg white hydrolysed protein has attracted particular interests as a protein source in human nutrition providing a number of benefits when compared to unhydrolysed protein ingredients. Of high importance is the production of an hydrolysate which contains bioactive peptides and does not have allergen potential to be used as the primary or only source of protein in “infant formula”, diets, or “medical food”. At present, expanded egg white hydrolysates utilization is impeded by inadequate functional properties caused by processing treatments during commercial production that alter egg white proteins` physicochemical properties and nutritional quality, among then the thermal treatment is one of the most damaging to the proteins. Thus, a lot of research works have been performed to investigate the effectiveness of replacing conventional thermal treatment with several non-thermal alternative approaches for improvement the overall process performances of egg white proteins (EWPs) hydrolysis and produce protein solutions with new functional properties. In this study, the effect of ultrasound pretreatment at 27 oC and at atmospheric pressure and of high pressure carbon dioxide processing in the range 10-30 MPa on the enzymatic hydrolysis of EWPs with alcalase has been investigated. As pH seemed to strongly affect the ultrasound induced protein denaturation, the effect of pH during sonication in the range 6.0-10.0 on the egg white susceptibilityto enzymatic hydrolysis has been studied. The functional properties, molecular weight distribution, and antioxidant activity of obtained hydrolysates were also investigated. It appeared that the ultrasound pretreatment resulted in an increase in degree of hydrolysis of the enzymatic reaction while the high pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of EWPs to some extent. Antioxidant activity of obtained hydrolysates was improved by ultrasound pretreatment of EGPs at pH 8.3. Thus, the combination of ultrasound pretreatment at pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50 oC and pH 8.0 could offer a new approach to improve the functional properties of EWPs and their biological activity.", publisher = "Slovak Society of Chemical Engineering, Bratislava, Slovak Republic", journal = "Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (SSCHE), 21-25. May 2012,Tatranske Matliare, Slovakia", title = "Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment", pages = "1425-1419", url = "https://hdl.handle.net/21.15107/rcub_rimi_1365" }
Knežević-Jugović, Z., Stefanović, A., Žuža, M., Antov, M., Espinosa Rafael, P., Manojlović, V.,& Bugarski, B.. (2012). Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment. in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (SSCHE), 21-25. May 2012,Tatranske Matliare, Slovakia Slovak Society of Chemical Engineering, Bratislava, Slovak Republic., 1419-1425. https://hdl.handle.net/21.15107/rcub_rimi_1365
Knežević-Jugović Z, Stefanović A, Žuža M, Antov M, Espinosa Rafael P, Manojlović V, Bugarski B. Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment. in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (SSCHE), 21-25. May 2012,Tatranske Matliare, Slovakia. 2012;:1419-1425. https://hdl.handle.net/21.15107/rcub_rimi_1365 .
Knežević-Jugović, Zorica, Stefanović, Andrea, Žuža, Milena, Antov, Mirjana, Espinosa Rafael, Picazo, Manojlović, Verica, Bugarski, Branko, "Enzymatic Production of Bioactive Protein Hydrolysates from Egg White: Effects of Egg White Protein Pretreatment" in Proceedings of the 39th International Conference of Slovak Society of Chemical Engineering (SSCHE), 21-25. May 2012,Tatranske Matliare, Slovakia (2012):1419-1425, https://hdl.handle.net/21.15107/rcub_rimi_1365 .