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Open AccessArticle

Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt

by Fumin Chi 1,*,†, Ting Liu 2,†, Liu Liu 2,*, Zhankun Tan 1, Xuedong Gu 1, Lin Yang 1 and Zhang Luo 1
1
College of Food Science, Tibet Agriculture & Animal Husbandry University, Nyingchi 860000, China
2
College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119, China
*
Authors to whom correspondence should be addressed.
These authors contributed to the work equally and should be regarded as co-first authors.
Academic Editors: Olga Pecháňová and Martina Cebova
Molecules 2020, 25(1), 109; https://doi.org/10.3390/molecules25010109
Received: 20 November 2019 / Revised: 19 December 2019 / Accepted: 20 December 2019 / Published: 27 December 2019
(This article belongs to the Special Issue Biological Activity of Natural Substances and Their Derivatives)
The objective of the present study was to produce antioxidant hydrolysate from Tibetan egg white protein hydrolyzed with papain, and to investigate the effect of added papain egg white hydrolysate (PEWH) on the quality characteristics and amino acid profiles of yak milk yogurt. A response surface methodology (RSM) was utilized to analyze the effects of hydrolysis time (X1), the ratio of enzymes to substrates, and enzyme dosage (X3) on the superoxide anion radical (O2) scavenging activity of hydrolysates. The predicted maximum value of O2 scavenging activity (89.06%) was obtained an X1 of 2.51 h, X2 of 4.13%, and X3 of 4500 U/g of substrate, almost approaching the experimental value (88.05 ± 1.2%). Furthermore, it was found that the addition of PEWH to yak milk can enhance acidification, sensory score, the number of lactic acid bacteria (LAB), and the amino acid content in yak milk yogurt. The results suggested that PEWH displayed an exceptional potential to be developed as a functional food ingredient that could be applied during the manufacturing process of yak milk yogurt. View Full-Text
Keywords: Tibetan egg white; papain hydrolysis; antioxidant activity; yak milk yogurt Tibetan egg white; papain hydrolysis; antioxidant activity; yak milk yogurt
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Chi, F.; Liu, T.; Liu, L.; Tan, Z.; Gu, X.; Yang, L.; Luo, Z. Optimization of Antioxidant Hydrolysate Produced from Tibetan Egg White with Papain and Its Application in Yak Milk Yogurt. Molecules 2020, 25, 109.

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