Albumin hydrolysate

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.

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

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.

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