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). According to the experimental results, the EWPHs have potential for use as a natural ingredient for emulsifying and wetting agent.
Highlights
As raw materials in food industries, egg white is widely used as the important components because of its excellent emulsifier activity, good biocompatibility and good foaming properties
The rate and degree of hydrolysis depend on the protein substrate used, proteolysis conditions, the specificity of the enzyme used for the proteolysis and the Degrees of Hydrolysis (DHs)
After the Egg White Proteins (EWPs) were pre-treated by Conventional Heating (CH) and Microwave Irradiation (MWI), respectively, protein hydrolysates with different DH were obtained using pepsin
Summary
As raw materials in food industries, egg white is widely used as the important components because of its excellent emulsifier activity, good biocompatibility and good foaming properties. Lin et al (2010) reported the efficacy of this technique for preparing ant oxidative peptides derived from enzyme hydrolysis of bone collagen after microwave assisted acid pretreatment. According to these results, the denaturation of protein occurs in minutes using this technique, in contrast to the hours required by conventional heat treatments. We have developed the method of preparation of protein hydrolysates by enzyme hydrolysis of EWPs after microwave irradiation pre-treatment, in the aim to accelerate the enzymatic reactions and to find whether MWI pretreatment can improve functional properties of protein hydrolysates.
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