Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride

Abstract

The interactions of chicken trachea collagen hydrolysate (CTH) obtained from the enzymatic hydrolysis of by-products from a chicken slaughterhouse, with two common proteins (egg white (E) and whey (W) proteins) was studied with and without sodium chloride (NaCl). The treatments with two protein types (E and W at 10% w/w) and different CTH concentrations (0, 0.25, and 0.5% w/w) and NaCl concentrations (0 and 1.5% w/w) were conducted. The addition of CTH reduced the emulsifying and foaming properties of those proteins due to their fibrillar structure, while the addition of NaCl promoted the foaming capacity. Moreover, CTH and NaCl promoted the gelling properties of those proteins, as revealed by the shift-up of the storage modulus (G′) value. The rapid shifting at 60–70 °C indicated that the heat-set gelation was observed. The strong gel strength was exhibited with the mixture containing W. The addition of 1.5% w/w NaCl improved the antioxidant and antihypertensive activities of the mixture of 0.5% w/w CTH and 10% w/w W. The best DPPH, ABTS, and FRAP radical-scavenging activities (40.00, 180.95, and 46.00 TEAC µM/mL, respectively) and the lowest IC50 value of the ACE inhibitor (30.05 mg/mL) was revealed. This mixture exhibits the highest inhibitory activity and is suited for improving the functionalities of high-protein products.