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

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