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Journal of applied research and technology

On-line version ISSN 2448-6736Print version ISSN 1665-6423

Abstract

RIOS MORALES, S. N.; BRITO DE LA FUENTE, E.; AGUILAR USCANGA, M. G.  and  TORRESTIANA SANCHEZ, B.. Optimization of egg yolk protein hydrolysis by RSM and properties of hydrolysates. J. appl. res. technol [online]. 2023, vol.21, n.5, pp.742-752.  Epub Aug 23, 2024. ISSN 2448-6736.  https://doi.org/10.22201/icat.24486736e.2023.21.5.2175.

The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values varied from 16 to 36 % and V0 from 69 to 287 g/L h in the range of tested conditions. The pH was the variable with a major influence on DH and V0. Under the optimized conditions (60°C, pH 9, and E/S=0.35 AU/g) most of the peptides in the hydrolysates had a molecular weight (MW) lower than 12 kDa since the first 10 min of the reaction. Hydrolysates collected after 60 min of the reaction contained mostly oligopeptides (MW<3.5 kDa) with potential antioxidant activity. These hydrolysates might be used as ingredients in high-protein nutritional supplements or the formulation of clinical nutritional products.

Keywords : Hydrolysis; Lecithin-free egg yolk protein; oligopeptides; alcalase.

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