meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-1-34-42meat-247Research ArticleСтатьиHydrolysate of ovalbumin: production and evaluation of the functional properties of peptidesHydrolysate of ovalbumin: production and evaluation of the functional properties of peptideshttps://orcid.org/0000-0002-0574-1575ZhamsaranovaS. D.ZhamsaranovaS. D.

Sesegma D. Zhamsaranova, Doctor of Biological Sciences, Professor, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

Sesegma D. Zhamsaranova, Doctor of Biological Sciences, Professor, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

zhamsarans@mail.ruhttps://orcid.org/0000-0001-5664-6028LebedevaS. N.LebedevaS. N.

Svetlana N. Lebedeva, Doctor of Biological Sciences, Professor, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40V

Svetlana N. Lebedeva, Doctor of Biological Sciences, Professor, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

lebedeva1959@mail.ruhttps://orcid.org/0000-0002-1822-4980BolkhonovB. A.BolkhonovB. A.

Bulat A.  Bolkhonov, Master student, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

Bulat A.  Bolkhonov, Master student, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

hybushka4567@gmail.comhttps://orcid.org/0000-0002-1499-5841SokolovD. V.SokolovD. V.

Dmitry V.  Sokolov, Master student, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

Dmitry V.  Sokolov, Master student, Department of Biotechnology

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

dim-sokol1999@mail.ruhttps://orcid.org/0000-0001-7380-5959BazhenovaB. A.BazhenovaB. A.

Bayana A. Bazhenova, Doctor of Technical Sciences, Professor, Vice Rector for Additional Education and International Cooperation

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

Bayana A. Bazhenova, Doctor of Technical Sciences, Professor, Vice Rector for Additional Education and International Cooperation

670013, Ulan-Ude, Klyuchevskaya str., 40VTel.: +7–301–243–14–15

bayanab@mail.ruEast Siberian State University of Technology and ManagementРоссияEast Siberian State University of Technology and ManagementRussian Federation202303042023813442Copyright © Zhamsaranova S.D., Lebedeva S.N., Bolkhonov B.A., Sokolov D.V., Bazhenova B.A., 20232023Zhamsaranova S.D., Lebedeva S.N., Bolkhonov B.A., Sokolov D.V., Bazhenova B.A.Zhamsaranova S.D., Lebedeva S.N., Bolkhonov B.A., Sokolov D.V., Bazhenova B.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/247

Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that draw the attention of specialists in the food production and biomedical industries, as well as the livestock feed industry. Enzymatic hydrolysis of proteins is a popular process for obtaining bioactive peptides with multifunctional properties. The purpose of this study is to obtain a hydrolysate of ovalbumin with a high degree of hydrolysis and to determine its functional and technological parameters. The research presents a two-stage scheme of ovalbumin hydrolysis with the help of pepsin and trypsin which provide high degree of hydrolysis (82–83%). The fractional composition of the hydrolysate is determined. The fractional composition is represented by three main fractions (high, medium and low molecular weight). The summarized antioxidant activity (SAA) of the hydrolysate is considered within the dynamics of the hydrolysis process. The highest SAA value was noted after 2 hours, and it amounted to 170.23 mg/l; at the end of hydrolysis the SAA value was equal to 114.31 mg/l. When analyzing the SAA, it was found that the main contribution to the summarized antioxidant activity of the ovalbumin hydrolysate is made by peptides of the medium molecular fraction. The microfiltration process, used in the research, made it possible to separate high-molecular compounds, which led to an increase in the SAA of the hydrolysate to 189.9 mg/l. The main functional and technological parameters of the hydrolysate are determined in this research. The comprehensive study of the biological activity and functional characteristics of egg protein hydrolysates and their peptides provides a theoretical basis for expanding the range of functional ingredients obtained from food proteins and for replenishing the range of functional foods.

Chicken eggs proteins and their derivatives, like protein hydrolysates, peptides and amino acids, possess high nutritional value and provide a wide range of biological activity. They serve as sources for development of functional ingredients that draw the attention of specialists in the food production and biomedical industries, as well as the livestock feed industry. Enzymatic hydrolysis of proteins is a popular process for obtaining bioactive peptides with multifunctional properties. The purpose of this study is to obtain a hydrolysate of ovalbumin with a high degree of hydrolysis and to determine its functional and technological parameters. The research presents a two-stage scheme of ovalbumin hydrolysis with the help of pepsin and trypsin which provide high degree of hydrolysis (82–83%). The fractional composition of the hydrolysate is determined. The fractional composition is represented by three main fractions (high, medium and low molecular weight). The summarized antioxidant activity (SAA) of the hydrolysate is considered within the dynamics of the hydrolysis process. The highest SAA value was noted after 2 hours, and it amounted to 170.23 mg/l; at the end of hydrolysis the SAA value was equal to 114.31 mg/l. When analyzing the SAA, it was found that the main contribution to the summarized antioxidant activity of the ovalbumin hydrolysate is made by peptides of the medium molecular fraction. The microfiltration process, used in the research, made it possible to separate high-molecular compounds, which led to an increase in the SAA of the hydrolysate to 189.9 mg/l. The main functional and technological parameters of the hydrolysate are determined in this research. The comprehensive study of the biological activity and functional characteristics of egg protein hydrolysates and their peptides provides a theoretical basis for expanding the range of functional ingredients obtained from food proteins and for replenishing the range of functional foods.

ovalbuminpepsintrypsinhydrolysatefractionationantioxidant activityfunctional and technological parametersovalbuminpepsintrypsinhydrolysatefractionationantioxidant activityfunctional and technological parametersThe work was supported by the grant of the Russian Science Foundation No.23–26–00058 “Development of an integrated approach to reducing the allergenicity of meat products of mass consumption”The work was supported by the grant of the Russian Science Foundation No.23–26–00058 “Development of an integrated approach to reducing the allergenicity of meat products of mass consumption”ReferencesDu, Z., Li, Y. (2022). Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. Journal of Agriculture and Food Research, 9, Article 100353. https://doi.org/10.1016/j.jafr.2022.100353Du, Z., Li, Y. (2022). Review and perspective on bioactive peptides: A roadmap for research, development, and future opportunities. Journal of Agriculture and Food Research, 9, Article 100353. https://doi.org/10.1016/j.jafr.2022.100353Bhat, Z.F, Kumar, S., Bhat, H.F. (2015). Bioactive peptides of animal origin: a review. Journal of Food Science and Technology, 52, 5377–5392. https://doi.org/10.1007/s13197–015–1731–5Bhat, Z.F, Kumar, S., Bhat, H.F. (2015). Bioactive peptides of animal origin: a review. Journal of Food Science and Technology, 52, 5377–5392. https://doi.org/10.1007/s13197–015–1731–5He, X.Q., Cao, W.H., Pan, G.K., Yang, L., Zhang, C.H. (2015). Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions. Journal of the Science of Food and Agriculture, 96(7), 1544–1553. https://doi.org/10.1002/jsfa.6859He, X.Q., Cao, W.H., Pan, G.K., Yang, L., Zhang, C.H. (2015). Enzymatic hydrolysis optimization of Paphia undulata and lymphocyte proliferation activity of the isolated peptide fractions. Journal of the Science of Food and Agriculture, 96(7), 1544–1553. https://doi.org/10.1002/jsfa.6859Chalamaiah, M., Yu, W., Wu, J. (2018). Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review. Food Chemistry, 245, 205–222. https://doi.org/10.1016/j.foodchem.2017.10.087Chalamaiah, M., Yu, W., Wu, J. (2018). Immunomodulatory and anticancer protein hydrolysates (peptides) from food proteins: A review. Food Chemistry, 245, 205–222. https://doi.org/10.1016/j.foodchem.2017.10.087Chang, C., Lahti, T., Tanaka, T., Nickersona, M.T. (2018). Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 98(15), 5547–5558. https://doi.org/10.1002/jsfa.9150Chang, C., Lahti, T., Tanaka, T., Nickersona, M.T. (2018). Egg proteins: fractionation, bioactive peptides and allergenicity. Journal of the Science of Food and Agriculture, 98(15), 5547–5558. https://doi.org/10.1002/jsfa.9150Galanakis, C.M. (2021). Functionality of food components and emerging technologies. Foods, 10(1), Article 128. https://doi.org/10.3390/foods10010128Galanakis, C.M. (2021). Functionality of food components and emerging technologies. Foods, 10(1), Article 128. https://doi.org/10.3390/foods10010128Liu, Y.-F., Oey, I., Bremer, P., Carne, A., Silcock, P. (2018). Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science and Nutrition, 58(15), 2508–2530. https://doi.org/10.1080/10408398.2017.1329704Liu, Y.-F., Oey, I., Bremer, P., Carne, A., Silcock, P. (2018). Bioactive peptides derived from egg proteins: A review. Critical Reviews in Food Science and Nutrition, 58(15), 2508–2530. https://doi.org/10.1080/10408398.2017.1329704Stefanova, I.L., Klimenkova, A. Yu., Shakhnazarova, L.V., Mazo, V.K. (2021). Chicken egg white — characteristics of its properties and the prospects for functional foods development. Theory and Practice of Meat Processing, 6(2), 163–173. https://doi.org/10.21323/2414–438X-2021–6–2–163–173Stefanova, I.L., Klimenkova, A. Yu., Shakhnazarova, L.V., Mazo, V.K. (2021). Chicken egg white — characteristics of its properties and the prospects for functional foods development. Theory and Practice of Meat Processing, 6(2), 163–173. https://doi.org/10.21323/2414–438X-2021–6–2–163–173Chen, L., Liao, W., Fang, J., Qin, S., Lu, X., Wu, J. (2020). Purification and identification of angiotensin II type I receptor downregulating peptide from egg white hydrolysate. Journal of Food Biochemistry, 44(6), Article e13220. https://doi.org/10.1111/jfbc.13220Chen, L., Liao, W., Fang, J., Qin, S., Lu, X., Wu, J. (2020). Purification and identification of angiotensin II type I receptor downregulating peptide from egg white hydrolysate. Journal of Food Biochemistry, 44(6), Article e13220. https://doi.org/10.1111/jfbc.13220Zhang, B., Liu, J., Liu, C., Liu, B., Yu, Y., Zhang, T. (2020). Bifunctional peptides with antioxidant and angiotensin converting enzyme inhibitory activity in vitro from egg white hydrolysates. Journal of Food Biochemistry, 44(9), Article e13347. https://doi.org/10.1111/jfbc.13347Zhang, B., Liu, J., Liu, C., Liu, B., Yu, Y., Zhang, T. (2020). Bifunctional peptides with antioxidant and angiotensin converting enzyme inhibitory activity in vitro from egg white hydrolysates. Journal of Food Biochemistry, 44(9), Article e13347. https://doi.org/10.1111/jfbc.13347Moreno-Fernández, S., Garcés-Rimón, M., Miguel, M. (2020). Egg-derived peptides and hydrolysates: a new bioactive treasure for cardiometabolic diseases. Trends in Food Science and Technology, 104, 208–218. https://doi.org/10.1016/j.tifs.2020.08.002Moreno-Fernández, S., Garcés-Rimón, M., Miguel, M. (2020). Egg-derived peptides and hydrolysates: a new bioactive treasure for cardiometabolic diseases. Trends in Food Science and Technology, 104, 208–218. https://doi.org/10.1016/j.tifs.2020.08.002Venkatachalam, K., Nagarajan, M. (2019). Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysates. Journal of Food Science and Technology, 56(6), 3137–3144. https://doi.org/10.1007/s13197–019–03645–5Venkatachalam, K., Nagarajan, M. (2019). Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysates. Journal of Food Science and Technology, 56(6), 3137–3144. https://doi.org/10.1007/s13197–019–03645–5Arsha, A. (2019). Production of enzyme modified egg white powder. M. Sc. Dissertation, CSIR-Central Food Technological Research Institute, Mysuru, India. http://ir.cftri.res.in/id/eprint/13974Arsha, A. (2019). Production of enzyme modified egg white powder. M. Sc. Dissertation, CSIR-Central Food Technological Research Institute, Mysuru, India. http://ir.cftri.res.in/id/eprint/13974Zhamsaranova, S.D., Lebedeva, S.N., Bolkhonov, B.A., Sokolov, D.V. (2021). Enzymatic food protein conversion and assessment of antioxidant activity of peptides. ESSUTM Bulletin, 4(83), 5–14. https://doi.org/10.53980/24131997_2021_4_5 (In Russian)Zhamsaranova, S.D., Lebedeva, S.N., Bolkhonov, B.A., Sokolov, D.V. (2021). Enzymatic food protein conversion and assessment of antioxidant activity of peptides. ESSUTM Bulletin, 4(83), 5–14. https://doi.org/10.53980/24131997_2021_4_5 (In Russian)Bolkhonov, B.A., Sokolov, D.V., Zhamsaranova, S.D., Lebedeva, S.N., Chen, Q. (2022). Selection of working parameters for the production of egg protein peptides. ESSUTM Bulletin, 4(87), 15–23. https://doi.org/10.53980/24131997_2022_4_15 (In Russian)Bolkhonov, B.A., Sokolov, D.V., Zhamsaranova, S.D., Lebedeva, S.N., Chen, Q. (2022). Selection of working parameters for the production of egg protein peptides. ESSUTM Bulletin, 4(87), 15–23. https://doi.org/10.53980/24131997_2022_4_15 (In Russian)Yusupova, G.F. (2017). Using the desirability function in assessment of level of technospheric safety of the territory. SocioEconomic and Technical Systems: Research, Design, Optimization, 3(76), 67–81. (In Russian)Yusupova, G.F. (2017). Using the desirability function in assessment of level of technospheric safety of the territory. SocioEconomic and Technical Systems: Research, Design, Optimization, 3(76), 67–81. (In Russian)Tumakov, S.A., Temirbulatov, R.A., Savchenko, R.P. (2006). Methods for the quantitative determination of proteins: theoretical foundations, a differentiated approach and practical use. — Samara-Penza. (In Russian)Tumakov, S.A., Temirbulatov, R.A., Savchenko, R.P. (2006). Methods for the quantitative determination of proteins: theoretical foundations, a differentiated approach and practical use. — Samara-Penza. (In Russian)Akbarian, M., Khani, A., Eghbalpour, S., Uversky, V.N. (2022). Bioactive peptides: Synthesis, sources, applications, and proposed mechanisms of action. International Journal of Molecular Sciences, 23(3), Article 1445. https://doi.org/10.3390/ijms23031445Akbarian, M., Khani, A., Eghbalpour, S., Uversky, V.N. (2022). Bioactive peptides: Synthesis, sources, applications, and proposed mechanisms of action. International Journal of Molecular Sciences, 23(3), Article 1445. https://doi.org/10.3390/ijms23031445Zorin, S.N. (2019). Enzymatic hydrolysates of foods for therapeutic and prophylactic nutrition. Problems of Nutrition, 88(3), 23–31. https://doi.org/10.24411/0042–8833–2019–10026 (In Russian)Zorin, S.N. (2019). Enzymatic hydrolysates of foods for therapeutic and prophylactic nutrition. Problems of Nutrition, 88(3), 23–31. https://doi.org/10.24411/0042–8833–2019–10026 (In Russian)Melnikova, E.I., Bogdanova, E.V., Korneeva, Ya. A. (2020). Antioxidant activity of whey proteins hydrolysate. Proceedings of the Voronezh State University of Engineering Technologies, 82(4), 213–218. https://doi.org/10.20914/2310–1202–2020–4–213–218 (In Russian)Melnikova, E.I., Bogdanova, E.V., Korneeva, Ya. A. (2020). Antioxidant activity of whey proteins hydrolysate. Proceedings of the Voronezh State University of Engineering Technologies, 82(4), 213–218. https://doi.org/10.20914/2310–1202–2020–4–213–218 (In Russian)Wang, J., Liao, W., Nimalaratne, C., Chakrabarti, S., Wu, J. (2018). Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells. npj Science of Food, 2, Article 7. https://doi.org/10.1038/s41538–018–0015–7Wang, J., Liao, W., Nimalaratne, C., Chakrabarti, S., Wu, J. (2018). Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells. npj Science of Food, 2, Article 7. https://doi.org/10.1038/s41538–018–0015–7Asoodeh, A., Homayouni-Tabrizi, M., Shabestarian, H., Emtenani, S., Emtenani, S. (2016). Biochemical characterization of a novel antioxidant and angiotensin I-converting enzyme inhibitory peptide from Struthio camelus egg white protein hydrolysis. Journal of Food and Drug Analysis, 24(2), 332–342. https://doi.org/10.1016/j.jfda.2015.11.010Asoodeh, A., Homayouni-Tabrizi, M., Shabestarian, H., Emtenani, S., Emtenani, S. (2016). Biochemical characterization of a novel antioxidant and angiotensin I-converting enzyme inhibitory peptide from Struthio camelus egg white protein hydrolysis. Journal of Food and Drug Analysis, 24(2), 332–342. https://doi.org/10.1016/j.jfda.2015.11.010Benedé, S., Molina, E. (2020). Chicken egg proteins and derived peptides with antioxidant properties. Foods, 9(6), Article 735. https://doi.org/10.3390/foods9060735Benedé, S., Molina, E. (2020). Chicken egg proteins and derived peptides with antioxidant properties. Foods, 9(6), Article 735. https://doi.org/10.3390/foods9060735Chen, C., Chi, Y.-J. (2012). Antioxidant, ACE inhibitory activities and functional properties of egg white protein hydrolysate. Journal of Food Biochemistry, 36(4), 383–394. https://doi.org/10.1111/j.1745–4514.2011.00555.xChen, C., Chi, Y.-J. (2012). Antioxidant, ACE inhibitory activities and functional properties of egg white protein hydrolysate. Journal of Food Biochemistry, 36(4), 383–394. https://doi.org/10.1111/j.1745–4514.2011.00555.xChen, C., Chi, Y.-J., Xu, W. (2012). Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate. Food and Bioprocess Technology, 5, 2342–2352. https://doi.org/10.1007/s11947–011–0606–7Chen, C., Chi, Y.-J., Xu, W. (2012). Comparisons on the functional properties and antioxidant activity of spray-dried and freeze-dried egg white protein hydrolysate. Food and Bioprocess Technology, 5, 2342–2352. https://doi.org/10.1007/s11947–011–0606–7Chen, C., Chi, Y.-J., Zhao, M.-Y., Xu, W. (2012). Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate. Food Science and Biotechnology, 21, 27–34. https://doi.org/10.1007/s10068–012–0004–6Chen, C., Chi, Y.-J., Zhao, M.-Y., Xu, W. (2012). Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate. Food Science and Biotechnology, 21, 27–34. https://doi.org/10.1007/s10068–012–0004–6Wang, J., Chi, Y., Cheng, Y., Zhao, Y. (2018). Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein. Food Chemistry, 246, 18–25. https://doi.org/10.1016/j.foodchem.2017.10.128Wang, J., Chi, Y., Cheng, Y., Zhao, Y. (2018). Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein. Food Chemistry, 246, 18–25. https://doi.org/10.1016/j.foodchem.2017.10.128Chen, C., Chi, Y.-J., Zhao, M.-Y., Lv, L. (2012). Purification and identification of antioxidant peptides from egg white protein hydrolysate. Amino Acids, 43(1), 457–466. https://doi.org/10.1007/s00726–011–1102–0Chen, C., Chi, Y.-J., Zhao, M.-Y., Lv, L. (2012). Purification and identification of antioxidant peptides from egg white protein hydrolysate. Amino Acids, 43(1), 457–466. https://doi.org/10.1007/s00726–011–1102–0

The authors declare that there are no conflicts of interest present.