Enzymatic Hydrolysis of Ovotransferrin and the Functional Properties of Its Hydrolysates
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
Uva Wellassa University of Sri Lanka
Abstract
With the increase of human health concerns, egg white protein-derived bioactive peptides
have great potential applications as nutraceuticals and pharmaceuticals. Ovotransferrin
(OT) is a major egg white protein, which can be used to produce bioactive peptides. The
objectives of this research were to produce functional peptides from OT using single
enzyme treatments and to analyse the antioxidant and antimicrobial properties of the
hydrolysates produced. Lyophilized OT was dissolved in distilled water at 20 mg mL-1
concentration, treated with protease, elastase, papain, trypsin, or α-chymotrypsin
separately at 1% level and incubated for 0-24 hr with the optimal temperature and pH of
each enzyme. The 15% SDS-PAGE images indicated that OT was completely hydrolyzed
with protease, papain, trypsin, and α-chymotrypsin after 3 hrs, whereas elastase produced
partially hydrolyzed products even after 24 hrs of incubation. Thus, hydrolysates obtained
by incubating OT + protease (OTPro), OT + papain (OTPap), OT + trypsin (OTTrp) and
OT + α-chymotrypsin (OTChy) for 3 hrs and OT + elastase (OTEla) for 24 hrs were
selected as the best to analyse the functional properties. None of the OT hydrolysates
exhibited antioxidant properties in oil emulsion. However, OTChy and OTEla had higher
Fe3+
-chelating activities (1.06±0.88%, 1.25±0.24%, respectively) than the native OT
(0.46±0.60%), but no significant difference was observed among the treatments.
Although OT was reported to possess a strong antimicrobial property, the hydrolyzed
products did not show any clear inhibition against bacteria at 20 mg mL-1
concentration.
Therefore, overall results indicated that the investigated single-enzyme treatments were
not effective to produce peptides with antioxidant and antibacterial activities from OT.
Hence, further research is needed to produce peptides with different functions from OT
using single enzymes or their combinations.
Keywords: Antioxidant, Bioactive peptides, Fe3+
-chelating activity, Lyophilization,
Protease
Description
Keywords
Food Science, Food Technology, Food Science & Technology