Artículo

Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis

Rios Morales, Silvia Norieth; Brito De La Fuente, Edmundo; Aguilar Uscanga, Maria Guadalupe; Torrestiana Sánchez, Beatriz

Instituto de Ciencias Aplicadas y Tecnología, UNAM, publicado en Journal of Applied Research and Technology y cosechado de y cosechado de Revistas UNAM

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Procedencia del contenido

Cita

Rios Morales, Silvia Norieth, et al. (2023). Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis. Journal of Applied Research and Technology; Vol. 21 Núm. 5, 2023; 742-752. Recuperado de https://repositorio.unam.mx/contenidos/4149791

Descripción del recurso

Autor(es)
Rios Morales, Silvia Norieth; Brito De La Fuente, Edmundo; Aguilar Uscanga, Maria Guadalupe; Torrestiana Sánchez, Beatriz
Tipo
Artículo de Investigación
Área del conocimiento
Ingenierías
Título
Optimization of Egg Yolk Protein Hydrolysis by RSM and Properties of Hydrolysates: Optimization of Egg Yolk Protein Hydrolysis
Fecha
2023-10-30
Resumen
The effect of temperature, pH, and the enzyme-to-substrate ratio (E/S) on the degree of hydrolysis (DH) of lecithin-free egg yolk (LFEY) protein was optimized by using response surface methodology (RSM). A factorial design was applied to maximize DH and the initial reaction rate (V0). The DH values varied from 16 to 36 % and V0 from 69 to 287 g/L h in the range of tested conditions. The pH was the variable with a major influence on DH and V0. Under the optimized conditions (60°C, pH 9, and E/S=0.35 AU/g) most of the peptides in the hydrolysates had a molecular weight (MW) lower than 12 kDa since the first 10 min of the reaction. Hydrolysates collected after 60 min of the reaction contained mostly oligopeptides (MW<3.5 kDa) with potential antioxidant activity. These hydrolysates might be used as ingredients in high-protein nutritional supplements or the formulation of clinical nutritional products.
Tema
Hydrolysis; Egg Yolk Proteins; Alcalase; Oligopeptides
Idioma
eng
ISSN
ISSN electrónico: 2448-6736; ISSN: 1665-6423

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