มบัติเชิงหน้าที่และการประยุกต์ใช้โปรตีนไข่ขาวไฮโดรไลเสต
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พ.ค. 27, 2019
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โปรตีนไข่ขาว โปรตีนไฮโดรไลเสต การผลิต สมบัติเชิงหน้าที่ การออกฤทธิ์ทางชีวภาพ
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บทคัดย่อ
โปรตีนไฮโดรไลเสตเป็นผลิตภัณฑ์ที่ได้จากการย่อยสลายพันธะเปปไทด์ของโปรตีนได้เปปไทด์ที่มีขนาดโมเลกุลแตกต่างกันและกรดอะมิโนอิสระ กระบวนการผลิตสามารถทำได้โดยการใช้สารเคมี กรด ด่าง หรือเอนไซม์โปรติเอส ในสภาวะเหมาะสม การผลิตโปรตีนไฮโดรไลเสตสามารถผลิตได้จากแหล่งโปรตีนที่หลากหลาย หนึ่งในแหล่งโปรตีนไฮโดรไลเสตที่สำคัญ คือ โปรตีนไข่ขาวไฮโดรไลเสตซึ่งมีบทบาทสำคัญทางด้านอุตสาหกรรมอาหาร นิยมนำมาประยุกต์ใช้ในแง่ของคุณค่าโภชนเภสัช และยังมีสมบัติเชิงหน้าที่ในรูปของการเป็นอิมัลซิไฟเออร์ สารที่ทำให้เกิดโฟม และสารต้านอนุมูลอิสระ เหมาะสำหรับบุคคลที่มีข้อจำกัดทางด้านอาหารหรือผู้ที่ต้องการโปรตีนในปริมาณที่สูงขึ้น นอกจากนี้ยังสามารถเป็นสารออกฤทธิ์ทางชีวภาพที่มีประโยชน์ต่อร่างกายของมนุษย์ ในบทความนี้ได้นำเสนองานวิจัยและข้อมูลที่เกี่ยวข้องกับโปรตีนไข่ขาวไฮโดรไลเสต ในแง่กระบวนการผลิตโปรตีนไข่ขาวไฮโดรไลเสต และการประยุกต์ใช้โปรตีนไข่ขาวไฮโดรไลเสตทางอุตสาหกรรมอาหารและทางเภสัชศาสตร์
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รูปแบบการอ้างอิง
Julmanlik, T., & Kongruang, S. (2019). มบัติเชิงหน้าที่และการประยุกต์ใช้โปรตีนไข่ขาวไฮโดรไลเสต. วารสารเทคโนโลยีการอาหาร มหาวิทยาลัยสยาม, 14(1), 69–87. สืบค้น จาก https://li01.tci-thaijo.org/index.php/JFTSU/article/view/166896
ประเภทบทความ
บทความวิชาการ (Academic Article)
บทความทุกบทความในวารสารเทคโนโลยีการอาหาร ทั้งในรูปแบบสิ่งพิมพ์ และในระบบออนไลน์ ถือเป็นลิขสิทธิ์ของมหาวิทยาลัยสยาม และได้รับการคุ้มครองตามกฎหมาย
เอกสารอ้างอิง
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[2] Pasupuleti, V.K. and Braun, S. (2010). State of the art manufacturing of protein hydrolysates. Protein Hydrolysates in Biotechnology. Springer Dordrecht Heidelberg, New York, NY, USA. pp. 11–32.
[3] Lahl, W.J. and Windstaff, D.A. (1989). Spices and seasonings: hydrolysed proteins. In: Proceedings of the 6th SIFST Symposium on Food Ingredients-applications, Status, and Saftey. Singapore Institute of Food Science and Technology, Singapore. pp. 51–65.
[4] Haard, N.F. (2001). In: Sikorski, Z.E. (Ed.), Enzymic modification proteins in food systems. chemical and functional properties of food proteins. CRC Press, Boca Raton. pp. 155–190.
[5] Vanga, S.K. and Raghavan, V. (2017). Processing effects on tree nut allergens: a review. Critical Reviews in Food Science and Nutrition. 57:3794-3806.
[6] Farkas, D.F. and Hoover, D.G. (2000). High pressure processing. Journal of Food Science. 65(s8):47–64.
[7] Wu, T.Y., Guo, N., Teh, C.Y. and Hay, J.X.W. (2012). Advances in ultrasound technology for environmental remediation. Springer Science & Business Media.
[8] Rivalain, N., Roquain, J. and Demazeau, G. (2010). Development of high hydrostatic pressure in biosciences: pressure effect on biological structures and potential applications in biotechnologies. Biotechnology Advances. 28(6):659–672.
[9] Hill, L.R., Silvestri, L.G., Ihm, P., Farchi, G. and Lanciani, P. (1965). Automatic classification of staphylococci by principal-component analysis and a gradient method. Journal of Bacteriology 89(5):1393-1401.
[10] Olcott, H. S. and H. Fraenkel-Conrat (1947). Chemical reviews. 41:151-197.
[11] Udenigwe, C.C. and Aluko, R.E. (2012). Food protein-derived bioactive peptides: Production, processing, and potential health benefits. Journal of Food Science. 77(1):11–24.
[12] Vanga, S. K., Singh, A. and Raghavan, V. (2017). Review of conventional and novel food processing methods on food allergens. Critical Reviews in Food Science and Nutrition. 57(10):2077–2094.
[13] Singh, A. and Ramaswamy, H.S. (2014). Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins. International Journal of Food Science & Technology. 49(1):269–279.
[14] Eckert, E., Zambrowicz, A., Pokora, M., Polanowski, A., Chrzanowska, J., Szoltysik, M., Dabrowska, A., Róz˙an´ski, H. and Trziska, T. (2013). Biologically active peptides derived from egg proteins. World's Poultry Science Journal. 69(2):375–386.
[15] Lin, S., Jin, Y., Liu, M., Yang, Y., Zhang, M., Guo, Y., Jones, G., Liu, J. and Yin, Y. (2013). Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity pulsed electric field. Food Chemistry. 139:300–306.
[16] Lafarga, T. and Hayes, M. (2014). Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients. Meat Science. 98(2):227–239.
[17] Ozuna, C., Martínez, I.P., Tostado, E.C., Ozimek, L., Llano, S.L.A. (2015). A review. Innovative applications of high-intensity ultrasound in the development of functional food ingredients: production of protein hydrolysates and bioactive peptides. Food Research International. 77:685-696.
[18] Pokora, M., Eckert E., Zambrowicz, A., Bobak, Ł., Szołtysik, M., Dabrowska, A., Chrzanowska, J., Polanowski A. and Trziszka, T. (2014). Biological and functional properties of proteolytic enzyme-modified egg protein by-products. Food Science & Nutrition. 1(2):184–195.
[19] Desert, C., Guerin-Dubiard, C., Nau, F., Jan, G., Val, F. and Mallard, J. (2001). Comparison of different electrophoretic separations of hen egg white proteins. Journal of Agricultural and Food Chemistry. 49(10):4553–4561.
[20] Baron, F., Nau, F., Gu erin-Dubiard, C., Bonnassie, S., Gautier, M., Simon, C. and Andrews Jan, S. (2015). Egg white versus Salmonella Enteritidis! a harsh medium meets a resilient pathogen. Food Microbiology. 53:82-93.
[21] Miguel, M., Ramos, M., Aleixandre, MA. and Lopez-Fandino, R. (2006). Effect of simulated gastrointestinal digestion on the antihypertensive properties of ACE-inhibitory peptides derived from ovalbumin. Journal of Agricultural and Food Chemistry. 54(3):726–731.
[22] Castro, R.J.S. and Harumi Sato, H. (2014). A response surface approach on optimization of hydrolysis parameters for the production of egg white protein hydrolysates with antioxidant activities. Biocatalysis and Agricultural Biotechnology. 4:55–62.
[23] Ai, M., Tang, T., Zhou, L., Ling, Z. and Guo, S. (2019). Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food Hydrocolloids. 87:933–942.
[24] Singh, A. and Ramaswamy, H.S. (2014). Thermal and high-pressure inactivation kinetics of avidin. Journal of Food Processing and Preservation. 38(4):1830–1839.
[25] Manas, P., Munoz, B., Sanz, D. and Condon, S. (2006). Inactivation of lysozyme by ultrasonic waves under pressure at different temperatures. Enzyme and Microbial Technology. 39(6):1177–1182.
[26] Lee, J. O., Sung, D., Park, S. H., Lee, J., Kim, J., Shon, D. H. and Han, Y. (2017). Effect of acid treatment on allergenicity of peanut and egg. Journal of the Science of Food and Agriculture. 97(7):2116–2121.
[27] Yang, A., Long, C., Xia, J., Tong, P., Cheng, Y. and Wang, Y. (2017). Enzymatic characterisation of the immobilised Alcalase to hydrolyse egg white protein for potential allergenicity reduction. Journal of the Science of Food and Agriculture. 97(1):199–206.
[28] Abeyrathne, E., Lee, H., Jo, C., Suh, J. and Ahn, D. (2016). Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates. Food Chemistry. 192:107–113.
[29] Hernández-Carrión, M., Hernando, I. and Quiles, A. (2014). High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper. Innovative Food Science & Emerging Technologies. 26:76–85.
[30] Bigliardi, B. and Galati, F. (2013). Innovation trends in the food industry: the case of functional foods. Trends in Food Science & Technology. 31(2):118–129.
[31] Kristinsson, H.G. and Rasco, B.A. (2000). Fish protein hydrolysates: production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition. 40: 43-81.
[32] Elias, R.J., Kellerby, S.S. and Dec, E.A. (2008). Antioxidant activity of protein and peptide. Critical Reviews in Food Science and Nutrition. 48(5):430-441.
[33] Garcés-Rimón, M., Sandoval, M., Molin, E., López-Fandiño, R. and Miguel, M. (2016). Egg protein hydrolysates: new culinary textures. International Journal of Gastronomy and Food Science. 3:17–22.
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