Physicochemical characteristics and ACE inhibitory activity of duck egg white powder peptide fermented with Candida metapsilosis Ta.22

The potential of bioactive peptides to function as antihypertensive agents is one of the functional characteristics of duck eggs that can be promoted. These peptides can be derived from egg white through fermentation using yeast microbes. The peptides produced by fermentation vary in type depending on the microbial strain and fermentation conditions. This study aims to evaluate the ACE-inhibitory activity and the functional properties of duck egg white powder produced through fermentation using Candida metapsilosis isolate Ta.22. The highest ACE-inhibitory activity was obtained from egg white peptides fermented for 24 hours at 0.2% concentration is 79.5%. The resulting product exhibited the following chemical characteristics: moisture content of 7.53%, ash content of 5.7%, protein content of 73.62%, carbohydrate content of 1.96%, reducing sugar content of 2.86%, fat content of 0.03%, and pH value of 9.11. Physical properties included a yield of 12.38%, foaming capacity of 113.8%, foam stability of 84.5%, color intensity values of L* 90.65%, a* 1.32%, and b* 9.23%. These findings indicate that fermented duck egg white peptides possess promising functional and bioactive properties, supporting their potential use as natural antihypertensive agents.

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