Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride
Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride
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DOI：
10.3390/su142416782
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发表时间：
2022-12
期刊：
影响因子：
3.9
通讯作者：
Teeda Pramualkijja;N. Pirak;S. Euston
中科院分区：
文献类型：
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作者：
Teeda Pramualkijja;N. Pirak;S. Euston
研究了鸡屠宰场副产物酶解产物鸡气管胶原蛋白水解物（CTH）与两种常见蛋白质（鸡蛋白色蛋白（E）和乳清蛋白（W））在氯化钠（NaCl）存在和不存在下的相互作用。用两种蛋白质类型（10%w/w的E和W）和不同的CTH浓度（0、0.25和0.5%w/w）和NaCl浓度（0和1.5%w/w）进行处理。CTH的加入降低了这些蛋白质的乳化和起泡性能，由于它们的纤维状结构，而NaCl的加入促进了起泡能力。此外，CTH和NaCl促进了这些蛋白质的凝胶特性，如通过移位的储能模量（G）值所揭示的。在60-70 °C下的快速移动表明观察到热定形凝胶化。含W的混合物具有较强的凝胶强度。添加1.5%w/w NaCl可提高0.5%w/w CTH和10%w/w W的混合物的抗氧化和抗高血压活性。显示了最佳的DPPH、ABTS和FRAP自由基清除活性（分别为40.00、180.95和46.00 TEAC µM/mL）和ACE抑制剂的最低IC 50值（30.05 mg/mL）。该混合物表现出最高的抑制活性，适合于改善高蛋白产品的功能。
The interactions of chicken trachea collagen hydrolysate (CTH) obtained from the enzymatic hydrolysis of by-products from a chicken slaughterhouse, with two common proteins (egg white (E) and whey (W) proteins) was studied with and without sodium chloride (NaCl). The treatments with two protein types (E and W at 10% w/w) and different CTH concentrations (0, 0.25, and 0.5% w/w) and NaCl concentrations (0 and 1.5% w/w) were conducted. The addition of CTH reduced the emulsifying and foaming properties of those proteins due to their fibrillar structure, while the addition of NaCl promoted the foaming capacity. Moreover, CTH and NaCl promoted the gelling properties of those proteins, as revealed by the shift-up of the storage modulus (Gˊ) value. The rapid shifting at 60–70 °C indicated that the heat-set gelation was observed. The strong gel strength was exhibited with the mixture containing W. The addition of 1.5% w/w NaCl improved the antioxidant and antihypertensive activities of the mixture of 0.5% w/w CTH and 10% w/w W. The best DPPH, ABTS, and FRAP radical-scavenging activities (40.00, 180.95, and 46.00 TEAC µM/mL, respectively) and the lowest IC50 value of the ACE inhibitor (30.05 mg/mL) was revealed. This mixture exhibits the highest inhibitory activity and is suited for improving the functionalities of high-protein products.