Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study.

ABSTRACT: Chicken egg white is known to be an excellent source of good quality proteins to make hydrolysate with potential bioactive properties. Enzymatic digestion is a well-known method to produce protein hydrolysates; however, the type of enzyme determines the bioactive potential of the protein hydrolysates due to difference in their catalytic specificity. In this study, process optimization, production and evaluation of whole egg white protein hydrolysate (WEWPH) using pineapple bromelain through the Box-Behnken design were carried out. The design experiment (r ² = 0.9557) displayed a significant (p < 0.01) effect of pH of egg white (9.0), hydrolysis time (24 h), and enzyme/substrate ratio (3.2 unit/g substrate) on hydrolysis and to form bioactive WEWPH. Antioxidant acti

SUBMITTER: Johny LC 

PROVIDER: S-EPMC8236224 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature