Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production

European Food Research and Technology

Volumn 239, Issue 6, 2014, Pages 979-993

  Stefanović, Andrea B ^a   Jovanović, Jelena R ^a   Grbavčić, Sanja Ž ^a   Šekuljica, Nataša Ž ^a   Manojlović, Verica B ^a   Bugarski, Branko M ^a   Knežević Jugović, Zorica D ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

Author keywords

Antioxidant activity; Egg white hydrolysates; Functional properties; Proteases; Ultrasound pretreatment

Indexed keywords

ANTIOXIDANTS; PEPTIDES; THERMOACOUSTICS; ULTRASONICS;

ANTI-OXIDANT ACTIVITIES; EGG WHITE; FUNCTIONAL PROPERTIES; PROTEASES; ULTRASOUND PRE TREATMENTS;

ENZYMATIC HYDROLYSIS;

EID: 84911986451     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2295-8     Document Type: Article

References (52)

1. Chandrapala J, Oliver C, Kentish S, Ashokkumar M (2012) Ultrasonics in food processing. Ultrason Sonochem 19:975–983
2. Dujmić F, Brnčić M, Karlović S, Bosiljkov T, Ježek D, Tripalo B, Mofardin I (2013) Ultrasound-assisted infrared drying of pear slices: textural issues. J Food Process Eng 36:397–406
3. Knorr D, Zenker M, Heinz V, Lee D-U (2004) Applications and potential of ultrasonics in food processing. Trends Food Sci Technol 15:261–266
4. Güzey D, Gülseren İ, Bruce B, Weiss J (2006) Interfacial properties and structural conformation of thermosonicated bovine serum albumin. Food Hydrocoll 20:669–677
5. Jambrak AR, Mason TJ, Lelas V, Krešić G (2010) Ultrasonic effect on physicochemical and functional properties of α-lactalbumin. LWT Food Sci Technol 43:254–262
6. Gülseren İ, Güzey D, Bruce BD, Weiss J (2007) Structural and functional changes in ultrasonicated bovine serum albumin solutions. Ultrason Sonochem 14:173–183
7. Chen C, Chi Y-J (2012) Antioxidant, ACE inhibitory activities and functional properties of egg white protein hydrolysate. J Food Biochem 36:383–394
8. Lunow D, Kaiser S, Bruckner S, Gotsch A, Henle T (2013) Selective release of ACE-inhibiting tryptophan-containing dipeptides from food proteins by enzymatic hydrolysis. Eur Food Res Technol 237:27–37
9. Van Der Plancken I, Van Loey A, Hendrickx ME (2005) Combined effect of high pressure and temperature on selected properties of egg white proteins. Innov Food Sci Emerg Technol 6:11–20
10. Behnke U, Kiss E, Nádudvari V, Rutiloff H (1986) Enzymatic modification of egg-white protein and some of its functional properties. Nahrung 30:319–326
11. Stadelman WJ, Newkirk D, Newby L (1995) Egg science and technology, 4th edn. The Haworth Press, Philadelphia
12. Singh A, Ramaswamy HS (2014) Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. Int J Food Sci Technol 49:269–279
13. Mine Y (1995) Advances in the understanding of egg white protein functionalities. Trends Food Sci Technol 6:225–232
14. Eckert E, Zambrowicz A, Pokora M, Polanowski A, Chrzanowska J, Szoltysik M, Dabrowska A, Różański H, Trziska T (2013) Biologically active peptides derived from egg proteins. World Poult Sci J 69:375–386
15. Miguel M, Ramos M, Aleixandre MA, Lopez-Fandino R (2006) Effect of simulated gastrointestinal digestion on the antihypertensive properties of ACE-inhibitory peptides derived from ovalbumin. J Agric Food Chem 54:726–731
16. Majumder K, Wu J (2011) Purification and characterization of angiotensin I converting enzyme (ACE) inhibitory peptides derived from enzymatic hydrolysate of ovotransferrin. Food Chem 126:1614–1619
17. Lin S, Jin Y, Liu M, Yang Y, Zhang M, Guo Y, Jones G, Liu J, Yin Y (2013) Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field. Food Chem 139:300–306
18. Mine Y, Ma F, Lauriau S (2004) Antimicrobial peptides released by enzymatic hydrolysis of hen egg white lysozyme. J Agric Food Chem 52:1088–1094
19. Davalos A, Miguel M, Bartolome B, Lopez-Fandino R (2004) Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysis. J Food Prot 67:1939–1944
20. Tavano OL (2013) Protein hydrolysis using proteases: an important tool for food biotechnology. J Mol Catal B Enzym 90:1–11
21. Nadaroglu H, Demir N (2012) Purification and characterization of a novel serine protease compositain from compositae (Scorzonera hispanica L.). Eur Food Res Technol 234:945–953
22. Adamson NJ, Reynolds EC (1996) Characterization of casein phosphopeptides prepared alcalase: determination of enzyme specificity. Enzym Microb Technol 19:202–207
23. Ren X, Ma H, Mao S, Zhou H (2014) Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein. Eur Food Res Technol 238:435–442
24. Van Der Plancken I, Van Remoortere M, Indrawati Van Loey A, Hendrickx ME (2003) Heat-induced changes in the susceptibility of egg white proteins to enzymatic hydrolysis: a kinetic study. J Agric Food Chem 51:3819–3823
25. Qu W, Ma H, Liu B, He R, Pan Z, Abano EE (2013) Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment. Ultrason Sonochem 20:1408–1413
26. Uluko H, Zhang S, Liu L, Chen J, Sun Y, Su Y, Li H, Cui W, Lv J (2013) Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes. Int J Food Sci Technol 48:2250–2257
27. Lei B, Majumder K, Shen S, Wu J (2011) Effect of sonication on thermolysin hydrolysis of ovotransferrin. Food Chem 124:808–815
28. Knežević-Jugović ZD, Stefanović AB, Žuža MG, Milovanović SL, Jakovetić SM, Manojlović VB, Bugarski BM (2012) Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins. APTEFF 43:33–41
29. Zhou C, Ma H, Yu X, Liu B, Yagoub El-Gasim A, Pan Z (2013) Pretreatment of defatted wheat germ proteins (by-products of flour mill industry) using ultrasonic horn and bath reactors: effect on structure and preparation of ACE-inhibitory peptides. Ultrason Sonochem 20:1390–1400
30. Tiwari BK, Mason TJ (2012) In: Cullen PJ, Tiwari BK, Valdramidis VP (eds) Novel thermal and non-thermal technologies for fluid foods. Elsevier Academic Press, New York
31. Pedroche J, Yust MM, Giron-Calle J, Alaiz M, Millan F, Vioque J (2002) Utilisation of chickpea protein isolates for production of peptides with angiotensin I-converting enzyme (ACE)-inhibitory activity. J Sci Food Agric 82:960–965
32. Adler-Nissen J (1986) Enzymic hydrolysis of food proteins. Elsevier Applied Science, London
33. Oyaizu M (1986) Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J Nutr Diet 44:307–315
34. Nadaroglu H, Demir Y, Demir N (2007) Antioxidant and radical scavenging properties of Iris germanica. Pharm Chem J 41:409–415
35. Nadaroglu H, Demır N, Demır Y (2009) Antioxidant and radical scavenging activities of capsules of caper (Capparis spinosa). Asian J Chem 21:5123–5134
36. Jakovetić S, Jugović B, Gvozdenović M, Bezbradica D, Antov M, Mijin D, Knežević-Jugović Z (2013) Synthesis of aliphatic esters of cinnamic acid as potential lipophilic antioxidants catalyzed by lipase B from Candida antarctica. Appl Biochem Biotechnol 170:1560–1573
37. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem 193:265–275
38. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231–1237
39. Elkhalil EAI, El Tinay AH, Mohamed BE, Elsheikh EAE (2001) Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour. Food Chem 72:29–32
40. Van der Plancken I, Van Loey A, Hendrickx ME (2007) Foaming properties of egg white proteins affected by heat or high pressure treatment. J Food Eng 78:1410–1426
41. Jambrak AR, Mason TJ, Lelas V, Paniwnyk L, Herceg Z (2014) Effect of ultrasound treatment on particle size and molecular weight of whey proteins. J Food Eng 121:15–23
42. Opielinski KJ (2007) Ultrasonic parameters of hen’s egg. Mol Quant Acoust 28:203–216
43. Han IH, Swanson BG, Baik BK (2007) Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking. Cereal Chem 84:518–521
44. Zhou C, Ma H, Ding Q, Lin L, Yu X, Luo L, Dai C, Yagoub AE-GA (2013) Ultrasonic pretreatment of corn gluten meal proteins and neutrase: effect on protein conformation and preparation of ACE (angiotensin converting enzyme) inhibitory peptides. Food Bioprod Process 91:665–671
45. Sharp PF, Powell CK (1931) Increase in the pH of the white and yolk of hens’ eggs. Ind Eng Chem 23:196–199
46. Xu J, Zhao Q, Qu Y, Ye F (2013) Free radical scavenging activity of peptide fractions from defatted soybean meal hydrolysates evaluated by electron spin resonance. Food Sci Technol Int 19:557–566
47. Celik H, Kucukoglu K, Nadaroglu H, Senol M (2014) Evaluation of antioxidant, antiradicalic and antimicrobial activities of kernel date (Fructus dactylus). J Pure Appl Microbiol 8(2):993–1002
48. Charoenphun N, Youravong W, Cheirsilp B (2013) Determination of reaction kinetics of hydrolysis of tilapia (Oreochromis niloticus) protein for manipulating production of bioactive peptides with antioxidant activity, angiotensin-I-converting enzyme inhibitory activity and Ca-binding properties. Int J Food Sci Technol 48:419–428
49. Dryakova A, Pihlanto A, Marnila P, Curda L, Korhonen HJT (2010) Antioxidant properties of whey protein hydrolysates as measured by three methods. Eur Food Res Technol 230:865–874
50. Baratzadeh MH, Asoodeh A, Chamani J (2013) Antioxidant peptides obtained from goose egg white proteins by enzymatic hydrolysis. Int J Food Sci Technol 48:1603–1609
51. Pan M, Jiang T, Pan J (2011) Antioxidant activities of rapeseed protein hydrolysates. Food Bioprocess Technol 4:1144–1152
52. Jia J, Ma H, Zhao W, Wang Z, Tian W, Luo L, He R (2010) The use of ultrasound for enzymatic preparation of ACE-inhibitory peptides from wheat germ protein. Food Chem 119:336–342