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Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate

Authors
  • Venkatachalam, Karthikeyan1
  • Nagarajan, Muralidharan2
  • 1 Prince of Songkla University, Department of Food Technology, Faculty of Science and Industrial Technology, Makhamtia, Muang, Surat Thani, 84000, Thailand , Makhamtia, Muang (Thailand)
  • 2 Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Department of Fish Processing Technology, Dr. M.G.R. Fisheries College and Research Institute, Ponneri, Tamil Nadu, 601 204, India , Ponneri (India)
Type
Published Article
Journal
Journal of Food Science and Technology
Publisher
Springer India
Publication Date
May 21, 2019
Volume
56
Issue
6
Pages
3137–3144
Identifiers
DOI: 10.1007/s13197-019-03645-5
Source
Springer Nature
Keywords
License
Yellow

Abstract

The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were more capable of hydrolyzing duck egg white than the others. The α-amino nitrogen content in the egg whites was highly correlated with hydrolysis ability of the enzymes, and it had gradually increased with curing. Foam stability, capacity and emulsion stability were significantly influenced by proteases and curing period. However, the solubility of the egg white hydrolysate was not much affected by curing but showed significant differences between hydrolyzed and control samples. Emulsion stability of hydrolysate decreased with curing times. Neutrase and alcalase hydrolysates gave the best foaming and emulsion properties. Moreover, neutrase and protamex hydrolysates showed good scavenging potency against the DPPH radicals, hydroxyl radicals, hydrogen peroxide, and ferrous ion radicals. Overall, the hydrolysate from neutrase hydrolyzed duck egg white showed the highest foaming and radical scavenging capacities among the other hydrolysis treatments in this study.

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