Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T046
DOI: https://doi.org/10.24326/ICDSUPL1.T046
Published online: 26 April 2022
ICDSUPL, 1, T046 (2022)
Hydrolysis of egg yolk protein: optimization of reaction time and composition of hydrolyzed solution
Michał Czelej1*, Tomasz Czernecki1, Katarzyna Garbacz1, Jacek Wawrzykowski2, Adam Waśko1
1 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
2 Department of Biochemistry, Faculty of Veterinary Medicine, University of Life Sciences in Lublin, Akademicka 12, 20-033 Lublin, Poland
* Corresponding author: michal.czelej@gmail.com
Abstract
The past years indicate a significant increase of interest in food-derived peptides obtained mostly through enzymatic reactions. Those type of materials are primary sequence fragments of proteins that poses functional benefits beyond nutritional ones. One of the best source of bioactive peptides are delipidated egg yolk proteins which can potentially found application as high-quality nutritional supplement and natural preservatives. One of the most common ways to obtain peptides is enzymatic proteolysis, which is considered to be the way of enormous significance to generate bio-functional peptides. In comparison with chemical methods (acid or alkaline hydrolysis), it is characterized by mild reaction conditions, low undesirable products, as well as, high yield and product quality. The aim of this study was to optimize the conditions of hydrolysis process of egg yolk proteins in terms of reaction time and composition of the hydrolized solution. Degree of hydrolysis was determined by quantitative measurement of dissolved peptides. For this purpose, hydrolysis processes with 3 different enzyme contents were performed and hydrolysate samples were collected at intervals (0-3 hours). Measurements of DH revealed that the most effective process of hydrolysis was conducted with 5% trypsin addition (1:20 enzyme to substrate ratio) at 2,5 hours). In this case, DH increased twelvefold, from an initial 2,31 to 29,37%.
How to cite
M. Czelej, T. Czernecki, K. Garbacz, J. Wawrzykowski, A. Waśko, 2022. Hydrolysis of egg yolk protein: optimization of reaction time and composition of hydrolyzed solution. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T046