Research Article | OPEN ACCESS
Effects of Two Pre-Treatment Methods on Functional Properties of Egg White Protein Hydrolysates Obtained by Pepsin
1, 2, 3Shuguo Sun, 1Tao Yang, 1Qinlu Lin, 2Meihu Ma, 1Feijun Luo and 4Junwen Liu
1National Engineering Laboratory for Rice and Byproduct Process, Faculty of Food Science and Engineering, Center South University of Forestry and Technology, Changsha 410004, P.R. China
2National Research and Development Center For Egg Processing, College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, P. R. China
3College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, P.R. China
4Department of Histology and Embryology, School of Basic Medical Sciences, Central South University, Changsha, Hunan 410013, P.R. China
Advance Journal of Food Science and Technology 2013 8:1043-1048
Received: April 01, 2013 | Accepted: April 15, 2013 | Published: August 05, 2013
Abstract
After Egg White Proteins (EWPs) were pre-treated by Conventional Heating (CH) Method and Microwave Irradiation (MWI), respectively, functional properties of protein hydrolysates from egg white hydrolyzed by pepsin was systemically investigated. The results indicated the maximum Degrees of Hydrolysis (DHs) of EWPs pre-treated by MWI could reach 19.81%, which was much more than that of EWPs pre-treated by CH. As the pH increased, the solubility of Egg White Protein Hydrolysates (EWPHs) gradually decreased, but the solubility of EWPHs originated from the proteins pre-treated by MWI was also significantly higher (p<0.05) than the EWPHs derived from the proteins treated by CH at pH 2. The Emulsifying Activity Index (EAI) and Emulsion Stability Index (ESI) of EWPHs exhibited the same trend with the solubility of the EWPHs. The water absorption ability of the EWPHs originated from the proteins pre-treated by MWI and CH, respectively, was higher than crude EWPs, but the former is far better than the latter. The experimental data also showed that MWI could improve the Oil Absorption Capacity (OAC) of EWPHs significantly (p<0.05) compared with CH treatment. The EWPHs had a greater ability to hold water than the FDEW and glycerol, but there were no difference in the WHC between the EWPHs originated from the proteins treated by CH and MWI (p>0.05). According to the experimental results, the EWPHs have potential for use as a natural ingredient for emulsifying and wetting agent.
Keywords:
Egg white protein hydrolysates, emulsifying activity, hydrolysis, microwave irradiation, water absorption ability,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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