Protein hydrolysate from duck egg white by Flavourzyme® digestion: Process optimisation by model design approach and evaluation of antioxidant capacity and characteristic properties.

Suresh, P. V. (2022) Protein hydrolysate from duck egg white by Flavourzyme® digestion: Process optimisation by model design approach and evaluation of antioxidant capacity and characteristic properties. LWT - Food Science and Technology, 156. p. 113018. ISSN 0023-6438

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Abstract

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•þ 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•þ scavenging activity of 56.9, at a concentration of 10 μL at 52.28 μg mL

Item Type:	Article
Uncontrolled Keywords:	Duck egg Egg white hydrolysate Optimisation Factorial design Antioxidant activity
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 May 2022 09:23
Last Modified:	19 May 2022 09:23
URI:	http://ir.cftri.res.in/id/eprint/15261

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