Abstract:

Egg white was hydrolyzed by Alcalase to prepare egg white peptide in this study. The optimal hydrolysis parameterswere determined by Box-Behnken experimental design as 4.5 g/100 mL substrate concentration, pH 9.0, 64 ℃ and 5.0% [E]/[S]ratio, yielding a degree of hydrolysis as high as 21.89% in 3 h of hydrolysis. Egg white peptide could obviously promotethe growth of Lactobacillus bulgaricus. The best growth-promoting effect was achieved by addition of 3.0% by volume ofegg white hydrolyzed for 3 h (mostly peptides with a molecular weight of 1 513 u), increasing the number of viable cells by1 (lg(CFU/mL)) when compared with the blank control.

Key words: egg white peptide, Lactobacillus bulgaricus, growth-promoting