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Abstract
The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X1), the ratio of enzymes to substrates, and enzyme dosage (X3) on the superoxide anion radical (O2−) scavenging activity of hydrolysates. The predicted maximum value of O2− scavenging activity (89.06%) was obtained an X1 of 2.51 h, X2 of 4.13%, and X3 of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.
Highlights
As a vital source of macro and micronutrients within the diet, eggs are comprised of proteins, lipids, vitamins, and minerals and are one of the most prevalent foods across the globe [1]
The optimization of response surface methodology (RSM) is a useful technique for investigating complex process conditions by establishing a mathematical model and is superior to the traditional single parameter and orthogonal-test optimization [18]
The RSM is employed to investigate the interactions between independent variables by establishing a model
Summary
As a vital source of macro and micronutrients within the diet, eggs are comprised of proteins, lipids, vitamins, and minerals and are one of the most prevalent foods across the globe [1]. Tibetan chickens are considered an excellent local poultry breed and inhabit altitudes of 2,900 m, while their eggs have a hatchability of approximately. Jia et al [3] demonstrated that the adaptation of Tibetan chicken to high altitudes might be associated with higher quantities of yolk in the egg and low metabolic oxygen demand in tissue. Tibetan eggs possess significant genetic diversity, providing them with outstanding adaptability and food quality. Chen et al [4] reported that the iron, zinc, and calcium content in Tibetan eggs is higher than in regular eggs
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