Study on the Optimal Hydrolysis Condition of Egg White and Effect of Protein Hydrolysate on Physiological Indexes of Mice

Abstract:

To obtain the optimal hydrolysis condition of egg white by Neutrase enzyme，forty 2-month male mice were divided into 4 groups，control group，egg white protein group，N-6h group and N-3h group，respectively. The mice were injected with 0.3mL egg white peptide by gavage. The serum biochemical indexes and liver anti-oxidase vitality were measured after four weeks. The results showed that the optimal hydrolysis technology of were as follows，temperature at 55 ℃，pH 6.0，5 % of enzyme dosage and concentration of egg white for 1∶5. Under this condition，the residual rate and hydrolyzing degree of protein were 24.28 %and 3.71%，respectively. The molecular weight of hydrolysate were mainly less than 1 000，the percentage of 180~300，300~500 and 500~1000 were 28.03%，41.84% and 23.69%，respectively. The serum glutamic-pyruvic transaminase，glucose ，total cholesterol content of mice and the liver MDA content in N-6h group were lower and the liver T-SOD and GSH-PX vitality of mice in N-3h group were higher as compared to the control group（P<0.05）.In conclusion，the hydrolysate of egg white could improve physiological function of mice，and the effect of 3h enzymolysis product was better.