Hydrodynamic Cavitation-Assisted Enzymatic Hydrolysis for Egg Protein Peptide Production

Overview

This technology presents a novel, scalable process for converting egg proteins into higher-value peptide ingredients. By integrating hydrodynamic cavitation with enzymatic hydrolysis, the approach enhances protein accessibility and enables more controlled production of desirable low-molecular-weight peptides. The resulting fractions are separated using membrane technology and evaluated for yield, molecular profile, functional properties, and potential bioactivity. This offers a practical pathway for creating functional food and nutrition ingredients with improved efficiency compared to conventional hydrolysis methods.

Technical specifications

Core process:

• Hydrodynamic cavitation is applied to improve protein dispersion and modify protein structure before or during enzymatic hydrolysis.
• Controlled cavitation combined with enzymatic hydrolysis aims to increase protein accessibility and enhance the production of low-molecular-weight peptides.
• Membrane technology is used to separate and recover targeted peptide fractions.

Key features:

• Process intensification approach designed for scalability.
• Direct comparison with conventional hydrolysis to generate clear evidence of benefits.
• Evaluation of yield, molecular profile, functional properties, and potential bioactivity.
• Potential applications in functional foods, nutritional supplements, and high-value egg-derived ingredients.

Technology readiness level

The technology is at an early development stage, with the research hypothesis and validation plan established. The next steps involve laboratory validation, followed by pilot-scale trials and, if successful, industry-led scale-up. The project aims to generate practical data that supports future commercialization of innovative, high-value egg-derived peptide ingredients.