EFFECT OF EGG PROTEIN HYDROLYSATES ON THE FUNCTIONAL PROPERTIES OF WHEY PROTEIN CONCENTRATE FILMS

ZULHUMA MUZAFFAR¹, FAROZE A. RATHER²*, HASIBA MUZAFFAR^3
1Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141012, India
²Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141012, India
³Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Shalimar, Jammu and Kashmir 180009
* Corresponding Author : ratherferoz510@gmail.com

Received : 03-03-2018     Accepted : 10-03-2018     Published : 15-03-2018
Volume : 10     Issue : 5       Pages : 5322 - 5325
Int J Agr Sci 10.5 (2018):5322-5325

Keywords : Antioxidant, Biofilm, Hydrolysate, WPC, WVTR
Conflict of Interest : None declared
Acknowledgements/Funding : The authors are thankful to Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 141012
Author Contribution : All author equally contributed

The current study was undertaken with the aim of investigating the effect of egg peptide hydrolysates on biofilms. Films were prepared from whey protein concentrate (WPC) using its different levels and added with alginate and glycerol. The films were analyzed for thickness, moisture content, solubility, water vapor transmission rate (WVTR), transmittance and penetrability. Egg protein hydrolysate (EPH) was added at 1 and 2 percent to the biofilms. The results revealed that the thickness and WVTR showed significant increase with the addition of hydrolysates. WPC films incorporated with protein hydrolysates showed antioxidant activity measured in terms of DPPH, FRAP, SASA and ABTS. The antioxidant effect of protein hydrolysates on WPC films was significant and increased with the increase in the concentration of EPH. The physic-chemical property of biofilms was affected by the addition of hydrolysates owing to its plasticizing effect on the protein network. However, there was insignificant effect on the appearance of biofilms. Therefore, it could be concluded that the biofilms incorporated with bioactive component can be used as an alternative to food preservation.

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