吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (01): 250-255.

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Optimization of preparation for anticoagulant peptide from egg white powder by Alcalase

LIU Jing-bo, WANG Fei, WANG Cui-na, LIU Jun, WANG Zuo-zhao, WANG Er-lei, ZHANG Yan, LIN Song-yi   

  1. Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, China
  • Received:2010-12-19 Online:2012-01-01 Published:2012-01-01

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Abstract:

Anticoagulant peptide was prepared by hydrolyzing egg white powder with Alcalase. Results show that the degree of hydrolysis (DH) was inhibited by over-high substrate concentration. Anticoagulant activity was optimum when the substrate concentration was 1%. Temperature strongly affects DH that at low temperature the hydrolyzed possesses high anticoagulant activity. The effect of pH on DH was related to the optimum pH value of Alcalase. When pH value was 7 the anticoagulant activity was the best. DH increased slowly and anticoagulant activity decreased with excessive increase in enzyme dose. The optimal technical parameters were: substrate concentration of 1%, temperature of 50 ℃, enzyme concentration of 5% and pH value of 8. After 2 h hydrolization the anticoagulant activity reached 68.92%.

Key words: food processing technology, anticoagulant peptide, enzymolysis, egg white powder, Alcalase, degree of hydrolysis, anticoagulant activity

CLC Number: 

  • TS201.4


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