Effect of high pressure treatment on egg white protein digestibility and peptide products

Andrew Hoppe, Stephanie Jung, Anuja Patnaik, Michael G. Zeece

Research output: Contribution to journalArticle

33 Citations (Scopus)

Abstract

The effect of high pressure treatment on whole egg white was examined using in vitro pepsin digestion and proteomic methods. Pepsin incubations conducted with an enzyme to protein ratio of 3:1 following high pressure treatment (400-800 MPa and 9 C) resulted in increased hydrolysis of egg white proteins. Pressure treatment of egg white at 800 MPa resulted in greater susceptibility to pepsin hydrolysis than did thermal treatment at 95 C. The effect of 800 MPa pressure treatment on egg white proteins was additionally examined by incubation with pepsin at an enzyme to protein ratio of 1:20 followed by 2-D electrophoresis. Results of these experiments showed extensive hydrolysis of most egg white proteins. Subsequent LC-MS/MS investigation of the low M r fraction (< 3.0 kDa) derived from pepsin digested 800 MPa treated egg white contained numerous peptides previously shown to have bioactive and/or immunological properties. Industrial Relevance Short time high pressure treatment of whole egg white at relatively low temperature (9 C) resulted in increased pepsin digestibility equivalent to or better than heat treatment at 95 C. Examination of the peptides resulting from high pressure treatment and pepsin digestion revealed sequences with known biological activities. Thus high pressure treatment represents a promising technology for enhancing egg white's healthiness and contributing to its role as a functional food.

Original languageEnglish (US)
Pages (from-to)54-62
Number of pages9
JournalInnovative Food Science and Emerging Technologies
Volume17
DOIs
StatePublished - Jan 1 2013

Fingerprint

Egg Proteins
Pepsin A
high pressure treatment
egg albumen
digestible protein
Peptides
pepsin
Egg White
peptides
Proteins
Pressure
Hydrolysis
pressure treatment
hydrolysis
Digestion
proteins
Enzymes
Hot Temperature
Heat treatment
digestion

Keywords

  • Allergenicity
  • Bioactive peptides
  • Egg white proteins
  • High hydrostatic pressure
  • In vitro digestibility
  • Pepsin
  • Proteomics

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Industrial and Manufacturing Engineering

Cite this

Effect of high pressure treatment on egg white protein digestibility and peptide products. / Hoppe, Andrew; Jung, Stephanie; Patnaik, Anuja; Zeece, Michael G.

In: Innovative Food Science and Emerging Technologies, Vol. 17, 01.01.2013, p. 54-62.

Research output: Contribution to journalArticle

Hoppe, Andrew ; Jung, Stephanie ; Patnaik, Anuja ; Zeece, Michael G. / Effect of high pressure treatment on egg white protein digestibility and peptide products. In: Innovative Food Science and Emerging Technologies. 2013 ; Vol. 17. pp. 54-62.
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