Optimization of Enzymolysis Parameters of Highly Soluble Egg White Protein Powder and Its Application in Immunoregulation in Vitro
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Abstract:
Egg white is rich in proteins and has high biological values and biological activities, which has been served as an excellent food resource. However, the egg white protein products have not yet been fully developed. Here, orthogonal experiment was designed by selecting four factors, including hydrolysis time, hydrolysis temperature, pH and enzyme dosage based on single factor experiments. The solubility and dispersibility of egg white protein powder were traced as evaluation indicators for optimizing enzymatic process. The results showed that the optimal solubility and dispersion time of egg white protein powder reached 96.6% and 39.6 s, respectively when the ratio of neutral protease to papain, the enzyme amount , the hydrolysis temperature , enzymatic hydrolysis time and pH being of 1:2, 800 U/g, 53.5 ℃, 90 min and 5.5, respectively. Furthermore, the effects of simulate gastrointestinal digestion products (SGDP) derived from highly soluble egg white protein powder on the RAW264.7 macrophages was studied by cell experiment. The results showed that SGDP significantly increased the level of acid phosphatase (ACP) and lysozyme (LZM) intracellular. Meanwhile, the role of SGDP in immunoregulation was confirmed by the enhanced proliferation potential (proliferation index 1.28) and cytokine release. This study can provide an important reference for the development of egg protein products with highly soluble and function.
