Preparation of Oligopeptide Mixture with a High Fischer Ratio from Egg White Proteins

Abstract:

Oligopeptide with a high Fischer ratio by protease hydrolysis from egg white was prepared. The optimal substrate concentration 5.5% and denatured time 15min were determined by nitrogen recovery ratio (NR) testing. Alcalase and enzymesⅡ were selected to hydrolyze egg white protein. The performance of ion exchange resin was chosen when flow rate of the hydrolysate was 8vol/hr. The NR of the hydrolysate was 84.01% and the desalinization ratio was 81.73% after passing ion exchange resin. Activated carbon adsorption chromatography was used to remove free AAA and the result of UV-scanning indicated that active carbon was efficient to absorb AAA. The composition analyzed results showed that the Fischer ratio of hydrolysate was 20.46 and the content of free amino acid was 8.04％. The G-25 gel filration chromatography was used to determine the molecular weight (MW) of hydrolysate and the results showed that the MW distribution of the hydrolysate with a high Fischer ratio was consecutive and it ranged from 300 to 600.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 406-410
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.406
• Online since: November 2011
• Authors: Wei Xu, Xi Bo Wang, Yu Jie Chi
• Keywords: Egg White, High Fischer Ratio, Hydrolysis, Oligopeptide

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