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A Two-Step, One-Pot Enzymatic Method for Preparation of Duck Egg White Protein Hydrolysates with High Antioxidant Activity

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Abstract

Biocatalytic hydrolysis reactions were designed for preparation of bioactive hydrolysate of duck egg white protein (DEWP) employing two enzymes in one pot. Firstly, the fresh DEWP was thermal treated at 95 °C, for 40 min at pH 10, to effectively deactivate enzyme inhibitors thus facilitating the following two-step enzymatic hydrolysis. Compared with single-enzyme processes, the two-step enzymatic procedures showed much higher reaction efficiency. The first enzymatic step (in the presence of Alcalase or hydrolase SEEP) allowed to hydrolyze DEWP with degree of hydrolysis (DH) of 8.8–10 % and soluble peptide yield (SEP) of 60.5–70.2 % in a short period (4 h). The second enzymatic step (in the presence of Trypsin or Alcalase) gave a further degradation of DEWP with DH and SEP being more than 26.2 % and 90.4 %, respectively. The final hydrolysates exhibited high antioxidant activity in an evident DH dependent manner. The hydrolysates achieved by sequential addition of the proteinase SEEP and Alcalase at DH value 21 % gave the highest antioxidant activity, which was mainly ascribed to the changes in the amino acid compositions that the contents of some key amino acids and total hydrophobic amino acids were significantly improved by the enzymatic hydrolysis.

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Acknowledgments

The authors are grateful to the National Natural Science Foundation of China (Grant No. 31270636, No. 31101279), a Foundation for the Author of Excellent Doctoral Dissertation of Guangdong Province (No. Sybzzxm201028), self determined research funds of SCUT from the college’ basic research and operation of MOE (Grant Nos. 2013ZM0044, 2013ZZ0068 and 2013ZM0065), the Project of Department of Education of Guangdong Province (No. 2012CXZDO009, 2012KJCX0006) and Program for New Century Excellent Talents in University (NCET-12-0192) for financial supports.

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Authors and Affiliations

  1. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Wushan Road 381, Guangzhou, 510641, China

    Yao Ren, Xiaofeng Li & Guanglei Zhao

  2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510641, China

    Yao Ren, Hui Wu, Furao Lai & Xinglong Xiao

Authors
  1. Yao Ren
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  2. Hui Wu
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  3. Xiaofeng Li
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  4. Furao Lai
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  5. Guanglei Zhao
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  6. Xinglong Xiao
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Correspondence to Xiaofeng Li or Xinglong Xiao.

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Ren, Y., Wu, H., Li, X. et al. A Two-Step, One-Pot Enzymatic Method for Preparation of Duck Egg White Protein Hydrolysates with High Antioxidant Activity. Appl Biochem Biotechnol 172, 1227–1240 (2014). https://doi.org/10.1007/s12010-013-0578-3

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  • DOI: https://doi.org/10.1007/s12010-013-0578-3

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