Development of high protein beverage from hydrolyzed egg white

Abstract

The primary objective of this study was to examine the impact of enzymatic treatment on pasteurized egg white protein (EWP) and assess its influence on various physicochemical properties and antioxidant activity. Our findings revealed that the addition of SDAY10 enzymes led to a significant increase in lightness (L*), redness (a*), and yellowness (b*) parameters. Furthermore, higher concentrations of the enzyme resulted in a considerable reduction in pH, viscosity, and volume mean diameter (D4,3) of EWP protein compared to the control group (P < 0.05). Additionally, the application of SDAY10 enzyme (0.1-0.3% w/v) for EWP hydrolysis exhibited a noteworthy enhancement in antioxidant activity (measured by DPPH, ABTS, and FRAP assays) compared to lower enzyme concentrations. Notably, the 0.3% concentration of SDAY10 exhibited the highest release of amino acids during in vitro digestion and received the highest sensory evaluation score. Consequently, employing SDAY10 enzymes at a concentration of 0.3% w/v for EWP hydrolysis demonstrates significant potential for improving the physical properties of EWP and enhancing antioxidant activity. However, it is imperative to investigate the sensory evaluation with regards to the bitterness of the product developed using such enzymes.