Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins

Acta Periodica Technologica

Volumn 43, Issue , 2012, Pages 33-41

  Knezevic Jugovic, Zorica D ^a   Stefanović, Andrea B ^a   Žuža, Milena G ^a   Milovanović, Stoja L ^a   Jakovetić, Sonja M ^a   Manojlović, Verica B ^a   Bugarski, Branko M ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Alcalase; Antioxidant activity; Egg white proteins; High pressure carbon dioxide processing; Ultrasound pretreatment

Indexed keywords

EID: 84873598101     PISSN: 14507188     EISSN: None     Source Type: Journal    
DOI: 10.2298/APT1243033K     Document Type: Article

References (12)

1. Mine, Y.: Recent Advances in the Understanding of Egg White Protein Functionality. Trends Food Sci. Tech. 6, 7 (1995) 225-232.
2. Van der Plancken, I., M. Van Remoortere, A. Van Loey and Hendrickx, M.E.: Heat- Induced Changes in the Susceptibility of Egg White Proteins to Enzymatic Hydrolysis: a Kinetic Study. J. Agric. Food Chem. 51 (2003) 3819-3823.
3. Chen, C., Y.J. Chi, M.Y. Zhao and Lei, L.: Purification and Identification of Antioxidant Peptides from Egg White Protein Hydrolysate. Amino Acids, 43 (2012) 457-466.
4. Lei, B., K. Majumder, S. Shen and Wu, J.: Effect of Sonication on Thermolysin Hydrolysis of Ovotransferrin. Food Chem. 124 (2011) 808-815.
5. Fernandez-Diaz, M.D., L. Barsotti, E. Dumay and Cheftel, J.C.: Effects of Pulsed Electric Fields on Ovalbumin Solutions and Dialyzed Egg White. J. Agric. Food Chem. 48 (2000) 2332-2339.
6. Van der Plancken, I., A. Van Loey and Hendrickx, M.E.: Foaming Properties of Egg White Proteins Affected by Heat or High Pressure Treatment. J. Food Eng. 78 (2007) 1410-1426.
7. Penas, E., G. Prestamo and Gomez, R.: High Pressure and the Enzymatic Hydrolysis of Soybean Whey Proteins. Food Chem. 85 (2004) 641-648.
8. Žižovic, I., M. Stamenic, Orlovic, A. and Skala, D.: Supercritical Carbon Dioxide Extraction of Essential Oils from Plants with Secretory Ducts: Mathematical Modelling on the Micro-scale. J. Supercrit. Fluids 39 (2007) 338-346.
9. Adler-Nissen, J.: Enzymic Hydrolysis of Food Proteins, 1st ed.; Elsevier Applied Science Publishers: London, UK, (1986) p.427.
10. Yen, G.C. and Hsieh, P.P.: Antioxidative Activity and Scavenging Effects on Active Oxygen of Xylose-Lysine Maillard Reaction-Products. J. Sci. Food Agr. 67 (1995) 415-420.
11. Su, Z., Li, X. and Jin, L.: Comparison Between Enzymatic Hydrolysis of Egg White Proteins with Ultrasound and Without Ultrasound. Food Sci. Technol. (Chinese) 31, 12 (2006) 74-76.
12. Hayashi, R., Y. Kawamura, T. Nakasa and Okinaka, O.: Application of High Pressure to Food Processing: Pressurization of Egg White and Yolk, and Properties of Gels Formed. Agric. Biol. Chem. 53 (1989) 2935-2939.