Effects of hydrolysis degree and type of protease on antioxidant activity and functionality of egg white protein hydrolysates
Аутори
Knežević Jugović, ZoricaGluvić, Ana
Žuža, Milena
Stefanović, Andrea
Gvozdenović, Milica M.
Jugović, Branimir
Antov, Mirjana
Остала ауторства
Markoš, JozefКонференцијски 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 dig...estibility 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
Институт техничких наука САНУ / Institute of Technical Sciences of SASATY - CONF AU - Knežević Jugović, Zorica AU - Gluvić, Ana AU - Žuža, Milena AU - Stefanović, Andrea AU - Gvozdenović, Milica M. AU - Jugović, Branimir AU - Antov, Mirjana PY - 2013 UR - https://dais.sanu.ac.rs/123456789/387 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 SP - 1433 EP - 1439 UR - https://hdl.handle.net/21.15107/rcub_dais_387 ER -
@conference{ author = "Knežević Jugović, Zorica and Gluvić, Ana and Žuža, Milena and Stefanović, Andrea and Gvozdenović, Milica M. 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 = "1433-1439", url = "https://hdl.handle.net/21.15107/rcub_dais_387" }
Knežević Jugović, Z., Gluvić, A., Žuža, M., Stefanović, A., Gvozdenović, M. 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_dais_387
Knežević Jugović Z, Gluvić A, Žuža M, Stefanović A, Gvozdenović MM, 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_dais_387 .
Knežević Jugović, Zorica, Gluvić, Ana, Žuža, Milena, Stefanović, Andrea, Gvozdenović, Milica M., 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_dais_387 .