Abstract
The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the degree of hydrolysis, neutrase and protamex were more capable of hydrolyzing duck egg white than the others. The α-amino nitrogen content in the egg whites was highly correlated with hydrolysis ability of the enzymes, and it had gradually increased with curing. Foam stability, capacity and emulsion stability were significantly influenced by proteases and curing period. However, the solubility of the egg white hydrolysate was not much affected by curing but showed significant differences between hydrolyzed and control samples. Emulsion stability of hydrolysate decreased with curing times. Neutrase and alcalase hydrolysates gave the best foaming and emulsion properties. Moreover, neutrase and protamex hydrolysates showed good scavenging potency against the DPPH radicals, hydroxyl radicals, hydrogen peroxide, and ferrous ion radicals. Overall, the hydrolysate from neutrase hydrolyzed duck egg white showed the highest foaming and radical scavenging capacities among the other hydrolysis treatments in this study.
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Acknowledgements
The authors are very thankful to the Research and Development Organization, Prince of Songkla University, Hatyai Campus, and also to the Surat Thani Campus for funding this project (Project Grant No. SIT601320S). The authors would also like to acknowledge additional financial support by the Prince of Songkla University, Surat Thani Campus, in 2016. Furthermore, the Food Innovation and Product Development (FIPD) Laboratory is acknowledged for providing laboratory space and equipment support.
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Venkatachalam, K., Nagarajan, M. Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate. J Food Sci Technol 56, 3137–3144 (2019). https://doi.org/10.1007/s13197-019-03645-5
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DOI: https://doi.org/10.1007/s13197-019-03645-5