EGG WHITE PROTEIN HYDROLYSATE HAVING ANTIHYPERTENSIVE PROPERTIES AND PRODUCTION THEREOF

摘要

PURPOSE: A process of preparing egg white protein hydrolysate improved in flavoring by hydrolyzing egg white protein with protease is provided. Whereby, the product is not decomposed in the body by angiotensin converting enzyme while having excellent inhibitory activity on angiotensin converting enzyme, has excellent antihypertensive properties, is convenient to eat and can be used as a protein supply source. CONSTITUTION: A protease is added to an aqueous egg white protein solution in the amount of 0.1 to 5% and reacts at 30 to 50deg.C and a pH of 6 to 9 for 4 to 48hr. The protease is one or more selected from the group consisting of Protamex(derived from Bacillus), MP(Aspergillus melleus), LP(Aspergillus oryzae), Flavourzyme(Aspergillus oryzae), neutrase, alcalase, Bacillus licheniformis, Promod 192(derived from Aspergillus). For example, egg white is dissolved in water at 55 to 60deg.C, cooled and added with 1% Protamex at a pH of 7. Then the solution reacts at 47deg.C for 28hr and is maintained at 90deg.C for 15min to inactivate enzyme.