Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates.

@article{Abeyrathne2015EnzymaticHO,
  title={Enzymatic hydrolysis of ovomucoid and the functional properties of its hydrolysates.},
  author={E D N S Abeyrathne and Hyun Yong Lee and Cheorun Jo and Ju Won Suh and Dong Uk Ahn},
  journal={Poultry science},
  year={2015},
  volume={94 9},
  pages={2280-7}
}
Ovomucoid is well known as a "trypsin inhibitor" and is considered to be the main food allergen in egg. However, the negative functions of ovomucoid can be eliminated if the protein is cut into small peptides. The objectives of this study were to hydrolyze ovomucoid using various enzyme combinations, and compare the functional properties of the hydrolysates. Purified ovomucoid was dissolved in distilled water (20 mg/mL) and treated with 1% of pepsin, α-chymotrypsin, papain, and alcalase, singly… CONTINUE READING