Protein hydrolysate from duck egg white by Flavourzyme® digestion: Process optimisation by model design approach and evaluation of antioxidant capacity and characteristic properties
2022
PV, Suresh
Studies on duck egg white (DEW) hydrolysate with potential health benefits are limited despite the fact that duck egg is an excellent source of protein to develop hydrolysate similar to that of a chicken egg. The present communication deals with the optimisation of antioxidant capacity of hydrolyzed protein using Flavourzyme® assisted digestion of DEW, adopting Response surface methodology, for the development of hydrolysate from DEW (R² = 0.9868). Antioxidant capacity was measured by %ABTS•+ scavenging activity. Hydrolysis for 19.24 h and enzyme/substrate ratio of 320.8 μL (164.4 unit) enzyme/20 mL of DEW were recorded as optimum. The DEW hydrolysate (DEWH) exhibited a maximum %ABTS•+ scavenging activity of 56.9, at a concentration of 10 μL at 52.28 μg mL⁻¹ proteins (15.4 μmol L⁻¹ Trolox equivalent). The DEWH also showed strong peroxyl and DPPH radical scavenging activities. Powder of DEWH was prepared by spray and freeze-drying. The DEWH were analysed by RP-HPLC, SDS-PAGE, SEM and FTIR. The results suggest that hydrolysis of DEW proteins by Flavourzyme® could be exploited for effective utilization of duck eggs to produce natural antioxidant-rich hydrolysate, which could significantly contribute to the socio-economic development of the poultry farmers and supplement human nutrition in future.
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