title: Inert and oxidative subcritical water hydrolysis of insoluble egg yolk granular protein, functional properties, and comparison to enzymatic hydrolysis.
abstract: The use of enzymes to recover soluble peptides with functional properties from insoluble proteins could prove to be very expensive, implying high reaction times and low yields. In this study, the insoluble granular protein, previously delipidated, was hydrolyzed using enzymes (trypsin) as a comparison to the proposed alternative method: subcritical water hydrolysis (SWH) using both nitrogen and oxygen streams. The result of the hydrolysis was characterized in terms of the yield and peptide size distribution as well as different functional properties. The SWH of the delipidated granules resulted in a higher recovery yield than that obtained by enzymatic hydrolysis in half of the time. The foaming capacity of the peptides obtained by SWH was higher than that obtained by trypsin hydrolysis, although the foam stability was lower. Slight differences were detected between these peptides in terms of their emulsifying properties.
authors.affiliation: Department of Chemical and Environmental Engineering, University of Oviedo , C/Julián Clavería 8, 33006 Oviedo, Spain.
authors.forename: Ismael
authors.initials: I
authors.lastname: Marcet
authors.forename: Carlos
authors.initials: C
authors.lastname: Álvarez
authors.forename: Benjamín
authors.initials: B
authors.lastname: Paredes
authors.forename: Mario
authors.initials: M
authors.lastname: Díaz
mesh_terms: D015387:Egg Proteins, Dietary / Q000737:chemistry* / Q000378:metabolism; D004530:Egg Yolk / Q000737:chemistry*; D045703:Emulsifying Agents / Q000737:chemistry* / Q000378:metabolism; D005503:Food Additives / Q000737:chemistry / Q000378:metabolism; D006868:Hydrolysis; D007700:Kinetics; D008970:Molecular Weight; D009584:Nitrogen / Q000737:chemistry*; D010084:Oxidation-Reduction; D010100:Oxygen / Q000737:chemistry*; D010446:Peptide Fragments / Q000737:chemistry* / Q000378:metabolism; D055550:Protein Stability; D059748:Proteolysis; D012995:Solubility; D013030:Spain; D014357:Trypsin / Q000378:metabolism*
chemical_list: D015387:Egg Proteins, Dietary; D045703:Emulsifying Agents; D005503:Food Additives; D010446:Peptide Fragments; D014357:Trypsin; D009584:Nitrogen; D010100:Oxygen