Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt
The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface me...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-12-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/1/109 |
| _version_ | 1818252007657439232 |
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| author | Fumin Chi Ting Liu Liu Liu Zhankun Tan Xuedong Gu Lin Yang Zhang Luo |
| author_facet | Fumin Chi Ting Liu Liu Liu Zhankun Tan Xuedong Gu Lin Yang Zhang Luo |
| author_sort | Fumin Chi |
| collection | DOAJ |
| description | The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X<sub>1</sub>), the ratio of enzymes to substrates, and enzyme dosage (X<sub>3</sub>) on the superoxide anion radical (O<sub>2</sub><sup>−</sup>) scavenging activity of hydrolysates. The predicted maximum value of O<sub>2</sub><sup>−</sup> scavenging activity (89.06%) was obtained an X<sub>1</sub> of 2.51 h, X<sub>2</sub> of 4.13%, and X<sub>3</sub> of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt. |
| first_indexed | 2024-12-12T16:17:20Z |
| format | Article |
| id | doaj.art-4284493504344290bb48bdcf078e8ca8 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-12T16:17:20Z |
| publishDate | 2019-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-4284493504344290bb48bdcf078e8ca82022-12-22T00:19:04ZengMDPI AGMolecules1420-30492019-12-0125110910.3390/molecules25010109molecules25010109Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk YogurtFumin Chi0Ting Liu1Liu Liu2Zhankun Tan3Xuedong Gu4Lin Yang5Zhang Luo6College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaCollege of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, ChinaCollege of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaCollege of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaCollege of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaCollege of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, ChinaThe objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X<sub>1</sub>), the ratio of enzymes to substrates, and enzyme dosage (X<sub>3</sub>) on the superoxide anion radical (O<sub>2</sub><sup>−</sup>) scavenging activity of hydrolysates. The predicted maximum value of O<sub>2</sub><sup>−</sup> scavenging activity (89.06%) was obtained an X<sub>1</sub> of 2.51 h, X<sub>2</sub> of 4.13%, and X<sub>3</sub> of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt.https://www.mdpi.com/1420-3049/25/1/109tibetan egg whitepapain hydrolysisantioxidant activityyak milk yogurt |
| spellingShingle | Fumin Chi Ting Liu Liu Liu Zhankun Tan Xuedong Gu Lin Yang Zhang Luo Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt Molecules tibetan egg white papain hydrolysis antioxidant activity yak milk yogurt |
| title | Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt |
| title_full | Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt |
| title_fullStr | Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt |
| title_full_unstemmed | Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt |
| title_short | Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt |
| title_sort | optimization of antioxidant hydrolysate produced from tibetan egg white with papain and its application in yak milk yogurt |
| topic | tibetan egg white papain hydrolysis antioxidant activity yak milk yogurt |
| url | https://www.mdpi.com/1420-3049/25/1/109 |
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