Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration

Mijalković, Jelena; Stefanović, Bojana; Žuža, Milena; Jakovetic, M Sonja; Sekuljica, Z Natasa; Bugarski, Branko; Knežević‐Jugović, Zorica

doi:10.2298/hemind150506047j

Cited by 14 publications

(12 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The antioxidant properties of resulted AWGHs were determined by two free‐radical scavenging assays: DPPH and ABTS. Both radical scavenging assays were performed based on the methods described previously by Jovanović et al ().…”

Section: Methodsmentioning

confidence: 99%

The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

Elmalimadi

Stefanović

Šekuljica

et al. 2017

Journal of Food Processing and Preservation

Self Cite

View full text Add to dashboard Cite

In order to confirm the gluten potential for inclusion into functional foods, the synergistic effect of the heat treatment and controlled enzymatic hydrolysis on the functional and the antioxidant properties of alcalase‐assisted wheat gluten hydrolysates (AWGHs) will be discussed. For this purpose, wheat gluten was heat‐treated during 30 min at 75 °C and intensively hydrolyzed with alcalase at degree of hydrolysis (DH) 16.1%, 22.9%, and 30.2%. All the hydrolysates had excellent solubility over a pH range of 2–12. Emulsifying activity and stability were also improved, while proteolysis was deleterious to foam capacity and stability, water‐holding capacity, fat‐binding capacity and did not show improvement at higher DH (22.9% and 30.2%). As well, controlled hydrolysis of heat‐treated gluten resulted in a remarkable improvement in antioxidant activities. The results show that the heat‐treated AWGHs were superior to the untreated hydrolysate in the functional and antioxidant properties tested. Practical applications This report examines existing evidence regarding the wheat gluten proteins (WGP), which is a byproduct from wheat starch processing. It is known that enzymatic hydrolysis is frequently used to improve functional properties of protein hydrolysates and largely dependent on the degree of hydrolysis (DH), which needs to be controlled to elude redundant proteolysis that can deteriorate functionality and cause unfavorable effects. The DH is a substantial factor which affect the hydrolysates' performances and an appropriate selection of protease for WGP hydrolysis will result in maximum biological activity and improved functionalities. Heat treatment is often used to facilitate the proteolysis of proteins. Thus, functional and antioxidant properties of WGP hydrolysates, as a function of heat treatment and the DH were adequately examined in this study and results showed that by combining heat prehydrolysis treatment under controlled conditions, hydrolysates with improved properties can be produced enhancing utilization of WGP in food products.

show abstract

Section: Methodsmentioning

confidence: 99%

The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

Elmalimadi

Stefanović

Šekuljica

et al. 2017

Journal of Food Processing and Preservation

Self Cite

View full text Add to dashboard Cite

show abstract

“…I ovaj put, pripremljeni su uzorci rastvora hidrolizata, zatim neinkapsuliranih (supernatanta), inkapsuliranih proteina i praznih lipozoma. Test je izveden dodavanjem 0,01 cm 3 pripremljenih uzoraka u 1 cm 3 razblaženog ABTS •+ , a kapacitet redukcije radikalskog katjona kvantifikovan je merenjem promene apsorbance posle 5 min na 734 nm [24].…”

Section: A R T I C L E I N P R E S S 2 6 Antioksidativna Aktivnost unclassified

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Pavlović¹,

Jovanović

Đorđević

et al. 2020

Hem Ind

Self Cite

View full text Add to dashboard Cite

Soy proteins known for their high nutritional value and pronounced techno-functional properties, can be hydrolyzed by using proteolytic enzymes and thus converted into hydrolysates rich in di-, tri- and oligopeptides. The resulting peptides are carriers of valuable biological activities, which make the soy hydrolysates very important in functional food applications as techno-functional and bioactive ingredients. However, commercial incorporation and application of soy protein hydrolysates can be hinderedby their low bioavailability and instability, bitter taste, hygroscopicity and possibility to interact with the food matrix. The aim of this research is encapsulation of the soy protein hydrolysate in liposomes in order to overcome the stated shortcomings, while preserving the biological activities that protein hydrolysates exhibit. The soy hydrolysate was prepared by a two-step enzymatic hydrolysis of a soy protein concentrate using commercial food-grade proteases, endoprotease from Bacillus amyloliquefaciens (Neutrase?) and egzo- and endoprotease from Aspergillus oryzae (Flavourzyme?) and encapsulated within liposomes. The liposomes were produced by a thin film method using a commercial lipid mixture (Phospolipon? 90G) containing mainly phosphatidylcholine. Next, the obtained multilamellar vesicles (MLV) with the soy protein hydrolysate were treated by high-intensity ultrasound waves generated by using (1) an ultrasonic probe at a frequency of 20 kHz and (2) an ultrasonic bath with a frequency 40 kHz. The smallest (310 nm) and uniform (unimodal size distribution) liposomes with the highest efficiency of peptide encapsulation (19 %) were obtained by the probe sonication. The presented results showed that incorporation of the soy protein hydrolysates was achieved within the liposome membrane and caused an increase in the liposome size in all tested formulations, namely: from 297 to 310 nm by using the ultrasonic probe, from 722 to 850 nm by using the ultrasonic bath, while in formulations without the ultrasonic treatments the increase from 2818 to 3464 nm was recorded. The entrapped peptides caused enlargement of all liposomes and the increase in negative charge of zeta potential values, which in the case of MLV liposomes was below -30 mV, indicating high stability of these liposomes. Significant antioxidant activity of the probe-sonicated liposomal formulation was confirmed by the ABTS scavenging ability and iron-chelating activity. Release studies conducted under simulated gastrointestinal conditions confirmed that liposomes provide prolonged release of encapsulated soy protein hydrolysates as compared to diffusion of the free hydrolysate. In the first 75 min, only 20 % of liposome encapsulated soy peptides diffused, which is 2.2-fold lower as compared to the diffusion of the non-encapsulated soy hydrolysate. Liposome encapsulated soy protein hydrolysates may provide the possibility for application in the areas such as food science and technology, with the aim to enhance the nutritional value and shelf life of food products, and develop functional foods.

show abstract

“…Ultrasound (US) has been used to aid broad spectra of separation process like feed pretreatment [118][119][120][121], enzymatic hydrolysis [55], extraction, and centrifugation [122,123], including membrane UF [82,[124][125][126], with special attention toward reduction of fouling and concentration polarization. By transferring considerable mechanical power through small mechanical movements from liquid (high intensity) into a gaseous medium, US can work to disrupt the structure of the cake layer and concentration polarization covering the surface of membrane.…”

Section: Ultrasonic-assisted Ufmentioning

confidence: 99%

“…To illustrate the performance of US, pretreatment of egg white protein (EWP) by US and subsequent UF was conveyed to endow more antioxidant features (measured by DPPH and ABTS methods) of low molecular weight peptides (<1 kDa as much as 11.19 ± 0.53%, and 1-10 kDa for 28.80 ± 0.07%) [55]. Likewise, whey protein concentrate pretreated shortly (below 5 min at 20 kHz) by US showed reduction in viscosity owing to smaller aggregates [128], and advanced heat stability [129].…”

Section: Ultrasonic-assisted Ufmentioning

confidence: 99%

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

et al. 2021

View full text Add to dashboard Cite

Proteins are one of the primary building blocks that have significant functional properties to be applied in food and pharmaceutical industries. Proteins could be beneficial in their concentrated products or isolates, of which membrane-based filtration methods such as ultrafiltration (UF) encompass application in broad spectra of protein sources. More importantly, selective enrichment by UF is of immense interest due to the presence of antinutrients that may dominate their perspicuous bioactivities. UF process is primarily obstructed by concentration polarization and fouling; in turn, a trade-off between productivity and selectivity emerges, especially when pure isolates are an ultimate goal. Several factors such as operating conditions and membrane equipment could leverage those pervasive contributions; therefore, UF protocols should be optimized for each unique protein mixture and mode of configuration. For instance, employing charged UF membranes or combining UF membranes with electrodialysis enables efficient separation of proteins with a similar molecular weight, which is hard to achieve by the conventional UF membrane. Meanwhile, some proposed strategies, such as utilizing ultrasonic waves, tuning operating conditions, and modifying membrane surfaces, can effectively mitigate fouling issues. A plethora of advancements in UF, from their membrane material modification to the arrangement of new configurations, contribute to the quest to actualize promising potentials of protein separation by UF, and they are reviewed in this paper.

show abstract

Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration

Cited by 14 publications

References 38 publications

The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

The synergistic effect of heat treatment on alcalase-assisted hydrolysis of wheat gluten proteins: Functional and antioxidant properties

Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

Contact Info

Product

Resources

About