Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Stefanović, Andrea B.; Jovanović, Jelena; Grbavčić, Sanja; Šekuljica, Nataša Ž.; Manojlović, Verica; Bugarski, Branko; Knežević‐Jugović, Zorica

doi:10.1007/s00217-014-2295-8

Cited by 69 publications

(45 citation statements)

References 46 publications

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“…In addition to the DH, the observed peptide distribution is additional evidence that trypsin causes strong structural changes of proteins, which result in its higher subsequent susceptibility to enzymatic hydrolysis (Stefanović et al . ).…”

Section: Resultsmentioning

confidence: 97%

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

Embiriekah

Bulatović

Borić

et al. 2017

Int J of Dairy Tech

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The main objective of this study was to produce the functionally improved whey protein hydrolysate with high bioaccessible antioxidant activity. The hydrolysate with highest antioxidant activity, mainly composed of hydrophilic antioxidant peptides and suitable for preventing oxidation in polar food matrices, was produced by tryptic hydrolysis conducted at 37°C and an enzyme/substrate (E/S) ratio of 0.5%. The hydrolysate exerted significantly improved antioxidant activity (80.0%), digestibility (95.9%) and bioaccessibility (124.6%) compared to the native whey proteins (32.1%, 87.1% and 106.3%, respectively) as widely used food supplement. The high bioaccessibility indicates the preservation of hydrolysate bioactivity during the process of gastrointestinal digestion, as a particular challenge in its application.

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Section: Resultsmentioning

confidence: 97%

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

Embiriekah

Bulatović

Borić

et al. 2017

Int J of Dairy Tech

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“…However, researches on egg bioactive peptides has been only focused on the isolation of individual peptide with the highest antioxidant activity (Abeyrathne, Huang, & Ahn, 2018;Ghassem, Arihara, Mohammadi, Sani, & Babji, 2017) and the related methods are inapplicable to the food industry. In some works, ultrasound and high-intensity pulsed electric field were used in pretreatment to prepare egg white peptide by hydrolysis (Castro, Soares, & Sato, 2015;Liang, Zhang, & Lin, 2017;Stefanović et al, 2014). In some works, ultrasound and high-intensity pulsed electric field were used in pretreatment to prepare egg white peptide by hydrolysis (Castro, Soares, & Sato, 2015;Liang, Zhang, & Lin, 2017;Stefanović et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity

Yuan

Zheng

et al. 2019

J Food Biochem

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Egg white is a good source of high-quality proteins in food products and an excellent source of antioxidant active peptides through hydrolysis. The hydrolysis conditions for the preparation of potent antioxidant peptides from egg white with chymotrypsin and pepsin were optimized by the response surface methodology. The antioxidant activity and potential allergenicity of the prepared peptides were evaluated by the oxidative damage model and IgE-binding capability, respectively. After ultrafiltration, the peptide produced using the optimized parameters (preheating time of 3.16 hr, hydrolysis time of 3 hr, a sample/solution ratio of 10%, multiple enzymes ratio (E1/E2) of 1.7:1, and E/S of 0.4%) showed antioxidant activity of was 30.86 μmol AAE/g DW and with low potential for allergenicity. The optimized method is efficient and economical and may be applied to the industrial production of antioxidant peptides to obtain nutraceutical and pharmaceutical agents with low sensitivity. However, further in vivo studies must be conducted. Practical applicationsEgg is consumed as an excellent source of protein. Antioxidant peptides released from egg white is considered to be used in food preservation and human health.Few researches on the optimization of egg peptides were aimed to obtain practical techniques used in the food industry. In this paper, egg white hydrolysis peptide with high antioxidant property and low potential allergenicity was prepared after the optimization of double enzyme hydrolysis. The products could be a natural health care products derived from a dietary source and considered using in additive during food production and health food. And the methods used are economical and energysaving and could be developed to utilize in the food industry. K E Y W O R D S antioxidant peptide, egg white, hydrolysis, optimization S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Yuan J, Zheng Y, Wu Y, Chen H, Tong P, Gao J. Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity. J Food Biochem. 2020;44:e13113.

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“…The peptides from ovalbumin and ovotransferrin hydrolysates have been proven to have strong copper and iron‐binding capacities, antioxidant properties, anti‐inflammatory, anti‐angiotensin converting enzyme and anticancer activity (Jahandideh et al ., ; Lee et al ., ). To produce bioactive peptides from egg albumen, proteases from animal pancreas, microbial and plant sources have been employed (Stefanović et al ., ; Liu et al ., ). However, protease inhibitors present in fresh egg albumen may greatly reduce the efficiency of the enzymatic reaction.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, Stefanović et al . () documented that the ultrasound pretreatment at frequency of 40 kHz and calorimetric power of 21.3 W for 15 min at 25 ° C yielded the increases in initial rate and degree of hydrolysis of hen egg albumen. However, less information on the enzymatic hydrolysis of duck egg albumen, particularly after heat treatment for inactivation of indigenous protease inhibitors with the aid of ultrasound pretreatment, has been available.…”

Section: Introductionmentioning

confidence: 99%

Production and characterisation of duck albumen hydrolysate using enzymatic process

Quan

Benjakul

2019

Int J of Food Sci Tech

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Summary Influences of different ultrasound treatments combined with heat pretreatment on enzymatic hydrolysis, emulsifying properties and antioxidant activities of hydrolysates from duck egg albumen were studied. Heat pretreatment at 95 °C for 30 min inhibited both serine and cysteine protease inhibitors effectively. Ultrasonication of heated duck albumen at 60% amplitude for 10 min yielded the highest surface hydrophobicity. Coincidentally, aforementioned pretreatment rendered the hydrolysate with highest degree of hydrolysis (DH) than other pretreatments when Alcalase was used. The resulting hydrolysate showed the highest antioxidant activities including DPPH radical and ABTS radical cation scavenging activities and ferric reducing antioxidant power as well as emulsifying properties when hydrolysis time of 90 min was used. The hydrolysate possessed the peptides with molecular weight of 219–255 Da with the highest ABTS radical scavenging activity. Thus, heat pretreatment, followed by ultrasonication of duck albumen under appropriate condition could increase DH, antioxidant activities and emulsifying properties of duck albumen hydrolysate.

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Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

Cited by 69 publications

References 46 publications

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

Antioxidant activity, functional properties and bioaccessibility of whey protein hydrolysates

Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity

Production and characterisation of duck albumen hydrolysate using enzymatic process

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