Process Optimization for Enzymatic Preparation of Polypeptides from Egg Yolk Protein

doi:10.7506/spkx1002-6630-201201029

Abstract

Abstract: In this study, enzymatic hydrolysis was used to prepare polypeptides from egg yolk protein. Two-step hydrolysis with alkaline protease and flavourzyme was found optimal for preparing polypeptides from egg yolk protein as demonstrated by a comparison of the effectiveness of flavourzyme, neutral protease, alcalase and protamex in hydrolyzing egg yolk protein. The response surface methodology was employed to investigate the effects of total enzyme dosage, alcalase-to-flavourzyme ratio, duration ratio between two hydrolysis steps and pH on degree of hydrolysis (DH) and polypeptide content. The optimal hydrolysis process was hydrolysis for 2 h with 0.8 g/100 mL alcalase at 55 °C, pH 7.2 and a substrate concentration of 10 g/100 mL and for another 2 h with 0.4 g/100 mL flavourzyme, resulting in a DH of (13.31± 0.5)% and a polypeptide content of (1.85 ± 0.5) mg/mL.

Key words: egg yolk protein, polypeptides, enzymatic hydrolysis, response surface methodology (RSM)

CLC Number:

TS201.2

QIN Jia-yan，YU Na，YUE Xi-qing. Process Optimization for Enzymatic Preparation of Polypeptides from Egg Yolk Protein[J]. FOOD SCIENCE, 2012, 33(1): 147-151.

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