A6710

Albumin hydrolysate

• Sinónimos: Albumin solution
• NACRES: NA.25
• UNSPSC Code: 12352202
• Biological source: protein from chicken egg white
• Form: powder
• Technique(s): microbiological culture: suitable

Propiedades

• Quality Segment: 300
• biological source: protein from chicken egg white
• form: powder
• technique(s): microbiological culture: suitable
• storage temp.: 2-8°C

Descripción

General description

Ovalbumin is the major constituent of egg white protein produced in the hen′s oviduct, particularly in the magnum tissue. This glycoprotein represents about 54% of the total proteins of egg albumin. Ovalbumin is a member of the serine protease inhibitor (SERPIN) family.

Application

In a rather unusual application, albumin hydrolysate enhanced ethanol production during fermentation by Saccharomyces sake (sake yeast). In media supplemented with albumin hydrolysate, final alcohol concentration was 60% higher than without supplementation. The effect is believed to be due to enhanced alcohol tolerance of cells grown in supplemented medium.

Albumin hydrolysate has been used:

• to study its effects on the content and profile of volatile aroma compounds of various food products
• to determine the degree of interaction of free or included form of hydroxycinnamic and chlorogenic acids (CHAs) with egg ovalbumin and to analyze the stability of interactions during proteolysis
• as a supplement in various food types to evaluate their bioaccessibility after food processing as well as after in vitro enzymatic hydrolysis

Biochem/physiol Actions

Ovalbumin contributes to the formation of egg white. It elicits various biological activities, such as antihypertensive, anticancer, antimicrobial, antioxidant, and immune-modulation.

Información de seguridad

• Clase de almacenamiento: 11 - Combustible Solids
• WGK: WGK 3
• Punto de inflamación (°F): Not applicable
• Punto de inflamación (°C): Not applicable
• EPI (equipos de protección individual): Eyeshields, Gloves, type N95 (US)