Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity
Double enzyme hydrolysis for producing antioxidant peptide from egg white: Optimization, evaluation, and potential allergenicity
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双酶水解从蛋清中生产抗氧化肽：优化、评估和潜在过敏性
DOI：
10.1111/jfbc.13113
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发表时间：
2020
影响因子：
4
通讯作者：
Gao Jinyan
中科院分区：
文献类型：
--
作者：
Yuan Jin;Zheng Ying;Wu Yong;Chen Hongbing;Tong Ping;Gao Jinyan
蛋清是食品中优质蛋白质的良好来源，也是通过水解产生抗氧化活性多肽的极好来源。利用响应曲面法优化了以凝乳酶和胃蛋白酶为原料制备蛋清抗氧化肽的最佳工艺条件。通过氧化损伤模型和免疫球蛋白E结合能力分别评价了所制备多肽的抗氧化活性和潜在致敏性。采用优化的工艺参数(预热时间3.16h，水解时间3h，料液比10%，多酶比(E/E_1/E_2)=1.7：1，E/S=0.4%)所制得的多肽具有较高的抗氧化活性(30.86gμ摩尔AAE/g DW)，具有较低的致敏性。优化后的方法高效、经济，可用于抗氧化肽的工业化生产，获得灵敏度较低的营养制剂和药物制剂。然而，还必须进行进一步的体内研究。实际应用鸡蛋是一种极好的蛋白质来源。从蛋清中释放的抗氧化肽被认为是用于食品保鲜和人类健康的物质。蛋肽的优化研究很少，目的是为了获得在食品工业中的实用技术。本文通过对双酶水解法的优化，制备了具有高抗氧化性和低致敏性的蛋清水解肽。这些产品可以是一种源自饮食来源的天然保健品，并考虑在食品生产和保健食品的添加剂中使用。所用方法经济、节能，可开发应用于食品工业。
Egg white is a good source of high‐quality proteins in food products and an excellent source of antioxidant active peptides through hydrolysis. The hydrolysis conditions for the preparation of potent antioxidant peptides from egg white with chymotrypsin and pepsin were optimized by the response surface methodology. The antioxidant activity and potential allergenicity of the prepared peptides were evaluated by the oxidative damage model and IgE‐binding capability, respectively. After ultrafiltration, the peptide produced using the optimized parameters (preheating time of 3.16 hr, hydrolysis time of 3 hr, a sample/solution ratio of 10%, multiple enzymes ratio (E1/E2) of 1.7:1, and E/S of 0.4%) showed antioxidant activity of was 30.86 μmol AAE/g DW and with low potential for allergenicity. The optimized method is efficient and economical and may be applied to the industrial production of antioxidant peptides to obtain nutraceutical and pharmaceutical agents with low sensitivity. However, further in vivo studies must be conducted.Practical applicationsEgg is consumed as an excellent source of protein. Antioxidant peptides released from egg white is considered to be used in food preservation and human health. Few researches on the optimization of egg peptides were aimed to obtain practical techniques used in the food industry. In this paper, egg white hydrolysis peptide with high antioxidant property and low potential allergenicity was prepared after the optimization of double enzyme hydrolysis. The products could be a natural health care products derived from a dietary source and considered using in additive during food production and health food. And the methods used are economical and energy‐saving and could be developed to utilize in the food industry.