Freeze-dried and spray-dried egg white protein hydrolysates (FD-EWPH, SD-EWPH) prepared by papain were evaluated for their proximate composition, color, molecular weight distribution, physical structures, functional properties, and antioxidant activity. FD-EWPH and SD-EWPH had similar proximate composition and molecular weight distribution, but they had different color and physical structures. There was no significant difference (P > 0.05) in solubility among egg white protein hydrolysate (EWPH) before drying (UD-EWPH), FD-EWPH, and SD-EWPH. The foaming properties of EWPH were improved by freeze-drying but reduced by spray-drying (P < 0.05). Freeze-drying did not influence the emulsifying properties of EWPH while spray-drying had harmful effects on it. In the antioxidant test, no significant differences (P > 0.05) in 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging activity, reducing power, and lipid peroxidation inhibition was found among UD-EWPH, FD-EWPH, and SD-EWPH. The results indicated that spray-drying might be suitable to dry antioxidant hydrolysates for its simple, cost-effective, and time-saving process. Moreover, further modeling study of optimized spray-drying processing parameters is needed in order to minimize the emulsifying and foaming property damage.
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The authors gratefully acknowledge the financial support provided by the earmarked fund for Modern Agro-industry Technology Research System of China (No.nycytx-41-g23). The authors especially thank anonymous reviewers for valuable and critical comments, which greatly improved the quality of the manuscript.
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Chen, C., Chi, Y. & Xu, W. Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate. Food Bioprocess Technol 5, 2342–2352 (2012). https://doi.org/10.1007/s11947-011-0606-7
- Egg white protein hydrolysate
- Functional properties