Antioxidant and antimicrobial activities of different enzymatic hydrolysates from desalted duck egg white

Objective: The objective of this study was to look for optimal preparation of hydrolysates of desalted duck egg white powder (DDEWP) by the three different proteases and to investigate their antioxidant and antimicrobial properties.Methods: DDEWP was hydrolyzed by three proteases, including pepsin (...

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Bibliographic Details
Published in:Animal bioscience 2020, 33(9), , pp.1487-1496
Main Authors: Thammasena, Rommanee, Liu, Deng Cheng
Format: Article
Language:English
Subjects:
Amino acids
antimicrobial activity
antioxidant activity
Antioxidants
Antioxidants (Nutrients)
Biphenyl (Compound)
desalted duck egg white
EDTA
Eggs
Eggs (Food)
Escherichia coli
Ethylenediaminetetraacetic acid
hydrolysate
Hydrolysis
Iron compounds
Proteases
축산학
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Summary:Objective: The objective of this study was to look for optimal preparation of hydrolysates of desalted duck egg white powder (DDEWP) by the three different proteases and to investigate their antioxidant and antimicrobial properties.Methods: DDEWP was hydrolyzed by three proteases, including pepsin (PEP), Bacillus spp. (BA) and natokinase (NAT) with three different enzyme concentrations (0.1%, 0.3%, and 0.5%), individually. The important key hydrolysis parameters such as hydrolysis degree, yield, antioxidant and antimicrobial activity were evaluated in this experiment.Results: The results showed that the degree of hydrolysis (DH) of all treatments increased with increasing hydrolysis time and protease concentrations. The antioxidant and antimicrobial activities of the hydrolysates were affected by type and concentration of protease as well as hydrolysis time. Hydrolysis of PEP significantly (p
ISSN:1011-2367
2765-0189
1976-5517
2765-0235
DOI:10.5713/ajas.19.0361