Optimization of preparation for anticoagulant peptide from egg white powder by Alcalase

Anticoagulant peptide was prepared by hydrolyzing egg white powder with Alcalase.Results show that the degree of hydrolysis(DH) was inhibited by over-high substrate concentration.Anticoagulant activity was optimum when the substrate concentration was 1%.Temperature strongly affects DH that at low temperature the hydrolyzed possesses high anticoagulant activity.The effect of pH on DH was related to the optimum pH value of Alcalase.When pH value was 7 the anticoagulant activity was the best.DH increased slowly and anticoagulant activity decreased with excessive increase in enzyme dose.The optimal technical parameters were: substrate concentration of 1%,temperature of 50 °C,enzyme concentration of 5% and pH value of 8.After 2 h hydrolization the anticoagulant activity reached 68.92%.