Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages
Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, an...
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Elsevier
2025-01-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579124010939 |
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| author | Maggonage Hasini Udeshika Maggonage Prabudhdha Manjula Edirisingha Dewage Nalaka Sandun Abeyrathne Dewei Shu Xi Huang Dong Uk Ahn |
| author_facet | Maggonage Hasini Udeshika Maggonage Prabudhdha Manjula Edirisingha Dewage Nalaka Sandun Abeyrathne Dewei Shu Xi Huang Dong Uk Ahn |
| author_sort | Maggonage Hasini Udeshika Maggonage |
| collection | DOAJ |
| description | Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, and vanilla and pasteurized at 56.7°C for 3.5 min to prepare a basal ovalbumin beverage (OVA). The beverages were sequentially hydrolyzed using pepsin (pH 2.5, 37°C for 3 h) first, then with protease (pH 6.5, 37°C for 3 h), or protease (pH 6.5, 37°C for 3 h) followed by trypsin (pH 7.8, 37°C for 3 h) combinations. Three beverages (OVA, PrTr, and PePr) were tested for physical, functional, and quality characteristics. Complete hydrolysis by enzyme combinations was ensured using 15% SDS-PAGE. Enzymatic hydrolysis caused an increase in the solubility of ovalbumin in water. The beverages showed antioxidant activity, and hydrolyzed drinks showed antimicrobial activity. No significant difference in acidity, but a reduction in pH, an increase in TSS, and alterations in viscosity were observed among the drinks with storage. A significant difference (p < 0.05) in titratable acidity was identified between the two hydrolyzed drinks, but no difference (p > 0.05) within a treatment was observed until Day 14. In conclusion, ovalbumin and its hydrolysates have the potential for preparing functional protein beverages with a shelf-life of up to 7 days. |
| format | Article |
| id | doaj-art-9d7e587879404dafb5916f5f965c7d11 |
| institution | Kabale University |
| issn | 0032-5791 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj-art-9d7e587879404dafb5916f5f965c7d112025-01-22T05:40:17ZengElsevierPoultry Science0032-57912025-01-011041104515Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beveragesMaggonage Hasini Udeshika Maggonage0Prabudhdha Manjula1Edirisingha Dewage Nalaka Sandun Abeyrathne2Dewei Shu3Xi Huang4Dong Uk Ahn5Department of Animal Science, Uva Wellassa University, Badulla 90000, Sri LankaDepartment of Animal Science, Uva Wellassa University, Badulla 90000, Sri LankaDepartment of Animal Science, Uva Wellassa University, Badulla 90000, Sri LankaZaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd., Shandong 277000, PR ChinaNational Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR ChinaDepartment of Animal Science, Iowa State University, Ames 50011IA, USA; Corresponding author.Ready-to-drink protein beverages have gained attention in the functional beverage market. This study examined the possibility of using ovalbumin and its hydrolysates to develop functional protein beverages. Lyophilized ovalbumin (5%, w/v) was dissolved in distilled water (pH 10) with sugar, salt, and vanilla and pasteurized at 56.7°C for 3.5 min to prepare a basal ovalbumin beverage (OVA). The beverages were sequentially hydrolyzed using pepsin (pH 2.5, 37°C for 3 h) first, then with protease (pH 6.5, 37°C for 3 h), or protease (pH 6.5, 37°C for 3 h) followed by trypsin (pH 7.8, 37°C for 3 h) combinations. Three beverages (OVA, PrTr, and PePr) were tested for physical, functional, and quality characteristics. Complete hydrolysis by enzyme combinations was ensured using 15% SDS-PAGE. Enzymatic hydrolysis caused an increase in the solubility of ovalbumin in water. The beverages showed antioxidant activity, and hydrolyzed drinks showed antimicrobial activity. No significant difference in acidity, but a reduction in pH, an increase in TSS, and alterations in viscosity were observed among the drinks with storage. A significant difference (p < 0.05) in titratable acidity was identified between the two hydrolyzed drinks, but no difference (p > 0.05) within a treatment was observed until Day 14. In conclusion, ovalbumin and its hydrolysates have the potential for preparing functional protein beverages with a shelf-life of up to 7 days.http://www.sciencedirect.com/science/article/pii/S0032579124010939OvalbuminEnzyme hydrolysisFunctional protein beverageBioactive peptideAntimicrobial |
| spellingShingle | Maggonage Hasini Udeshika Maggonage Prabudhdha Manjula Edirisingha Dewage Nalaka Sandun Abeyrathne Dewei Shu Xi Huang Dong Uk Ahn Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages Poultry Science Ovalbumin Enzyme hydrolysis Functional protein beverage Bioactive peptide Antimicrobial |
| title | Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages |
| title_full | Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages |
| title_fullStr | Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages |
| title_full_unstemmed | Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages |
| title_short | Identifying the potential of ovalbumin and its’ hydrolysates to be used in a liquid food system to develop functional beverages |
| title_sort | identifying the potential of ovalbumin and its hydrolysates to be used in a liquid food system to develop functional beverages |
| topic | Ovalbumin Enzyme hydrolysis Functional protein beverage Bioactive peptide Antimicrobial |
| url | http://www.sciencedirect.com/science/article/pii/S0032579124010939 |
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