title: Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction.
abstract: BACKGROUND
  This study examined technique characteristics of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction. Alcalase was immobilised covalently on carboxyl-functionalised magnetic beads by carbodiimide activation. The technique characteristics of the immobilised Alcalase were investigated, followed by determining the degrees of hydrolysis (DH), immunoglobulin G (IgG) binding, and IgE binding of the digested egg white protein by immobilised Alcalase.
  
  
  RESULTS
  Enzymatic activity, enzyme loading, and immobilisation yield of the prepared immobilised Alcalase were 20.55 U mg-1, 925 mg g-1, and 45%, respectively. Immobilised Alcalase showed maximum activity at pH 8.0 and 60 °C. Compared with free Alcalase, immobilised Alcalase exhibited better thermal and storage stability. Moreover, immobilised Alcalase can be reused 10 times and still maintained 55% of its initial activity. Partial hydrolysis of egg white protein by immobilised Alcalase can effectively reduce IgG and IgE binding of the hydrolysates.
  
  
  CONCLUSIONS
  This study indicates that the immobilised Alcalase can be used to hydrolyse continuously egg white protein for potential allergenicity reduction. © 2016 Society of Chemical Industry.
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Anshu
authors.initials: A
authors.lastname: Yang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Ganzhou Center for Disease Control and Prevention, Ganzhou 341000, China.
authors.forename: Caiyun
authors.initials: C
authors.lastname: Long
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Jiaheng
authors.initials: J
authors.lastname: Xia
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Ping
authors.initials: P
authors.lastname: Tong
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Youfei
authors.initials: Y
authors.lastname: Cheng
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Wang
authors.affiliation: State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.|Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China.
authors.forename: Hongbing
authors.initials: H
authors.lastname: Chen
mesh_terms: D004527:Egg Proteins / Q000276:immunology* / Q000378:metabolism*; D004795:Enzyme Stability; D004800:Enzymes, Immobilized / Q000378:metabolism*; D005512:Food Hypersensitivity / Q000517:prevention & control*; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D057927:Hydrophobic and Hydrophilic Interactions; D007073:Immunoglobulin E / Q000378:metabolism; D007074:Immunoglobulin G / Q000378:metabolism; D011492:Protein Hydrolysates / Q000276:immunology; D013381:Subtilisins / Q000378:metabolism*; D013696:Temperature
chemical_list: D004527:Egg Proteins; D004800:Enzymes, Immobilized; D007074:Immunoglobulin G; D011492:Protein Hydrolysates; D007073:Immunoglobulin E; D013381:Subtilisins
keywords: egg white protein; hydrolysis; immobilised enzyme; potential allergenicity; technique characteristics