Production of Bioactive Peptides from Ovotransferrin using Two Enzyme Combinations and Determining the Functional Properties of Its Hydrolysates
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Date
2021
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Uva Wellassa University of Sri Lanka
Abstract
Peptides from food sources possess numerous bioactivities which make them useful in improving
human health and preventing diseases. Although many studies related to egg protein hydrolysis are
availabel, less work has been carried out on the production of bioactive peptides from ovotransferrin
using two-step enzyme hydrolysis. Objectives of the research were to produce bioactive peptides
from ovotransferrin using two enzyme combinations and to determine the functional properties of its
hydrolysates. Lipolyzed ovotransferrin was prepared with 20 mg/mL concentration and treated with
protease (3hr at 55oC) (Pro), papain (3hr at 37oC) (Pap), elastase (24hr at 37oC) (Ela), and α-
chymotrypsin (3hr at 37oC) (Chy) as the first enzyme treatment. Hydrolysate of first step hydrolysis
was treated with the above enzymes in different combinations and incubated for 0-24 hours at the
optimal temperatures. 15% SDS - PAGE was used to select the best incubation time for each
treatment. Best combinations were used to test for antioxidant, metal chelating, and antimicrobial
activities using E. coli and in Total Plate Count. Protease + Papain (ProPap), Protease + α-
chymotrypsin (ProChy), α-chymotrypsin + Protease (ChyPro), α-chymotrypsin + Papain (ChyPap),
Elastase + α-chymotrypsin (ElaChy), Elastase + Papain (ElaPap), Elastase + Protease (ElaPro)
treatments with immediate enzyme addition and heat treatment for 100OC for 15 minutes, Papain +
Protease (PapPro), Papain + α-chymotrypsin (PapChy) incubated for 3h followed with heat treatment
were selected as the best. Hydrolysates produced with ChyPap treatment showed some level of metal
chelating activity (4.11±0.28%) and Ela (-2.88±0.16%), ElaChy (-7.80±0.28%), and ElaPap (-
6.38±0.14) showed metal releasing activities. ChyPap (0.59±0.08 MDA mg/kg) treatment followed
by ProChy (0.74±0.07 MDA mg/kg), ProPap (0.78±0.04 MDA mg/kg) and ChyPap treatments
showed strongest antioxidant activity than ovotransferrin (0.98±0.07 MDA mg/kg) and hydrolysates
produced with single enzyme treatments (p<0.05). However, none of the hydrolysates showed any
antimicrobial activities against locally isolated E. coli and in Total Plate Count. Accordingly,
hydrolysates produced with two enzyme combination treatments showed strong antioxidant and some
metal chelating activities which are important in food processing industries.
Keywords: Ovotransferrin, Hydrolysates, Enzyme combination, TBAR
Description
Keywords
Food Science, Food Science and Technology, Food Technology, Health Science