Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins
| Autor: | B Verica Manojlovic, M Branko Bugarski, D Zorica Knezevic-Jugovic, L Stoja Milovanovic, G Milena Zuza, M Sonja Jakovetic, B Andrea Stefanovic |
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| Rok vydání: | 2012 |
| Předmět: |
Antioxidant
alcalase 030309 nutrition & dietetics antioksidativna aktivnost Sonication medicine.medical_treatment antioxidant activity Hydrolysate high-pressure carbon dioxide processing 03 medical and health sciences Hydrolysis chemistry.chemical_compound 0404 agricultural biotechnology Enzymatic hydrolysis lcsh:Technology (General) medicine 2. Zero hunger chemistry.chemical_classification 0303 health sciences alkalaza Chromatography Chemistry General Engineering proces pod visokim pritiskom ugljen-dioksida Biological activity Egg white proteins 04 agricultural and veterinary sciences proteini belanceta 040401 food science Enzyme egg white proteins Carbon dioxide pretretman ultrazvukom lcsh:T1-995 ultrasound pretreatment |
| Zdroj: | Acta periodica technologica Acta Periodica Technologica, Vol 2012, Iss 43, Pp 33-41 (2012) |
| ISSN: | 2406-095X 1450-7188 |
| DOI: | 10.2298/apt1243033k |
| Popis: | The objectives of this study were to examine the effect of sonication and high-pressure carbon dioxide processing on proteolytic hydrolysis of egg white proteins and antioxidant activity of the obtained hydrolysates. It appeared that the ultrasound pretreatment resulted in an increase in the degree of hydrolysis of the enzymatic reaction while the high-pressure carbon dioxide processing showed an inhibition effect on the enzymatic hydrolysis of egg white proteins to some extent. The antioxidant activity of the obtained hydrolysates was improved by ultrasound pretreatment of egg white proteins at the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3 and subsequent enzymatic hydrolysis with alcalase at 50°C and pH 8.0 could offer a new approach to the improvement of the functional properties of egg white proteins and their biological activity. Proteini belanceta spadaju u veoma kvalitetne proteine zbog svog jedinstvenog aminokiselinskog sastava. Međutim, veća komercijalna primena hidrolizata proteina belanceta je ograničena usled neadekvatnog procesnog tretmana pri obradi i sterilizaciji belanceta termičkim tretmanom kao i hemijskoj hidrolizi proteina, koji dovode do značajne promene boje, ukusa, funkcionalnosti i nutritivnih svojstava proizvoda. Cilj ovog rada je bio da se ispita mogućnost primene netermičkih tretmanima, kao što su sonikacija i tretman visokim pritiskom, da bi se unapredila enzimska hidroliza proteina belanceta i omogućilo dobijanje hidrolizata sa antioksidativnom aktivnošću. Pokazano je da tretiranje proteina belanceta ultrazvukom pod određenim uslovima dovodi do njihove kasnije poboljšane hidrolize alkalazom, dok procesiranje belanceta visokim pritiskom ima negativan uticaj na aktivnost alkalaze. Antioksidativna aktivnost dobijenih hidrolizata je povećana nakon pretretmana ultrazvukom na pH 8,3. Tako, kombinacija pretretmana proteina belanceta ultrazvukom na pH 8,3 i njihova sukcesivna hidroliza alkalazom na 50°C i pri pH 8,0 se pokazala kao efikasna alternativna metoda za dobijanje hidrolizata proteina belanceta sa unapređenim funkcionalnim svojstvima i biološkom aktivnošću. |
| Databáze: | OpenAIRE |
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