Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease

  • A. Zambrowicz Wrocław University of Environmental and Life Sciences
  • E. Eckert Wrocław University of Environmental and Life Sciences
  • M. Pokora Wrocław University of Environmental and Life Sciences
  • A. Dąbrowska Wrocław University of Environmental and Life Sciences
  • M. Szołtysik Wrocław University of Environmental and Life Sciences
  • Ł. Bobak Wrocław University of Environmental and Life Sciences
  • T. Trziszka Wrocław University of Environmental and Life Sciences
  • J. Chrzanowska Wrocław University of Environmental and Life Sciences

Abstract

Enzymatic hydrolysis leads to improved functional and biological properties of protein by-products, which can be further used as nutraceuticals and protein ingredients for food applications.The present study evaluated ACE-inhibitory, antioxidant and immunostimulating activities in hydrolysates of egg-yolk protein by-product (YP), generated during industrial process of delipidation of yolk. The protein substrate was hydrolyzed using non-commercial protease from Asian pumpkin (Cucurbita ficifolia). The reaction was conducted in 0.1 M Tris-HCl buffer (pH 8.0) at temperature of 37°C for 4 hours using different enzyme doses (100-1000 U/mg of substrate). The protein degradation was monitored by the determination of the degree of hydrolysis (DH), release of free amino groups (FAG) and by RP-HPLC. In the obtained hydrolysates we also evaluated biological activities. It was shown that the highest DH of substrate (46.6%) was obtained after 4h of reaction at the highest amount of enzyme. This hydrolysate exhibited antioxidant activity, including ferricion reducing (FRAP) (56.41 μg Fe2+/mg), ferric ion chelating (695.76 μg Fe2+/mg) and DPPH free radical scavenging (0.89 μmol troloxeq/mg) as well as ACE-inhibitory (IC50=837.75 μg/mL) activities.The research showed improved biological properties of enzymatically modified YP by-product.
Published
2015-12-16
How to Cite
ZAMBROWICZ, A. et al. Biological activity of egg-yolk protein by-product hydrolysates obtained with the use of non-commercial plant protease. Italian Journal of Food Science, [S.l.], v. 27, n. 4, p. 450-458, dec. 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/377>. Date accessed: 08 dec. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v377.

Keywords

egg yolk proteins, Cucurbita ficifolia protease, hydrolysis, antioxidant, ACE-inhibitory activity, immunostimulating activity