Abstract
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.
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Abbreviations
- RSM:
-
Response surface methodology
- EWH:
-
Egg white hydrolysate
- DH:
-
Degree of hydrolysis
- ABS:
-
Absorbance
- EDTA:
-
Ethylenediaminetetraacetic acid
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Acknowledgements
The authors want to acknowledge all the individuals who volunteered for this study.
Funding
This research was funded by the Ministry of Science and Technology, the Republic of China (Grant No. 110-2320-B-992 -001-MY3, 111-2622-E-992 -002—and 111-2221-E-328 -001 -MY3).
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Conceptualization, C-YH and SHH; methodology, S-LH, C-WH and J-YC; software, C-KC, and S-LH; investigation, C-CH, and C-WT; resources, C-YH; data curation, SHH, C-CH, and C-YH; writing—original draft preparation, P-HH, and SHH; writing—review and editing, SHH, C-YH, and P-HH; visualization, C-WH, and M-KS, and M-HC; supervision, C-YH, and S-LH; project administration, J-YC, C-WH, and M-KS.; funding acquisition, C-YH.
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Hou, CY., Hazeena, S.H., Hsieh, SL. et al. Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics. J Food Sci Technol 60, 1600–1611 (2023). https://doi.org/10.1007/s13197-023-05708-0
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DOI: https://doi.org/10.1007/s13197-023-05708-0