Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics

This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same...

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Bibliographic Details
Published in:Journal of food science and technology 2023-05, Vol.60 (5), p.1600-1611
Main Authors: Hou, Chih-Yao, Hazeena, Sulfath Hakkim, Hsieh, Shu-Ling, Ciou, Jhih-Ying, Hsieh, Chang-Wei, Shih, Ming-Kuei, Chen, Min-Hung, Tu, Chao-Wen, Huang, Ping-Hsiu
Format: Article
Language:English
Subjects:
Acceptance tests
Albumen
Antioxidants
Biological activity
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Dietary supplements
Eggs
Enzymes
Food
Food Science
Functional foods & nutraceuticals
Hydrolysates
Hydrolysis
Informed consent
Investigations
Meat products
Meat quality
Nutrition
Optimization
Original
Original Article
Pathogens
Peptides
Physiology
Production costs
Proteins
Questionnaires
Reagents
Response surface methodology
S.I.: X International Bioprocessing Conference
Sensory evaluation
Substrates
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Summary:This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same time, its physicochemical and biological activity was also evaluated. The optimal economic production conditions were selected: substrate concentration of 12.5%, enzyme content of 7.5%, and hydrolysis time at 100 min. The degree of hydrolysis (DH %) was 13.51%. In addition, to the better acceptance of the evaluation, it also helps to reduce the production cost of the protein hydrolysate, which is beneficial to future processing and applications. The antioxidant capacity experiments showed that EWH has good antioxidant activity, which presents a dose-dependent relationship. Hence, this study provides a theoretical basis for future research and application of EWH for processing applications, including dietary supplementation.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-023-05708-0