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The objectives of this study were to examine the effect of sonication and  high-pressure carbon dioxide processing on proteolytic hydrolysis of egg  white proteins and antioxidant activity of the obtained hydrolysates. It  appeared that the ultrasound pretreatment resulted in an increase in the  degree of hydrolysis of the enzymatic reaction while the high-pressure carbon  dioxide processing showed an inhibition effect on the enzymatic hydrolysis of  egg white proteins to some extent. The antioxidant activity of the obtained  hydrolysates was improved by ultrasound pretreatment of egg white proteins at  the pH 8.3. Thus, the combination of ultrasound pretreatment at the pH 8.3  and subsequent enzymatic hydrolysis with alcalase at 50°C and pH 8.0 could  offer a new approach to the improvement of the functional properties of egg  white proteins and their biological activity. [Projekat Ministarstva nauke  Republike Srbije, br. E!6750

Effects of sonication and high-pressure carbon dioxide processing on enzymatic hydrolysis of egg white proteins