Abstract: This research utilized high-pressure technique to enzymatic hydrolyzed egg-white protein.By comparing the hydrolysis effect of six enzymes based on the degree of hydrolysis indicator,we determined the best enzyme for the research.The process of egg-white protein proteolysis was optimized by orthogonal experiments based on single factor experiment,and hydrolyzes used for BHK-21cell culture was tested.The result showed that the hydrolysis effect of pancreatin was the best among that of the six enzymes.The optimum hydrolysis was:120 MPa,50 ℃,pH7.0 and enzyme/substrate (E/S) =1:2.5(mass ratio).The degree of hydrolysis could reach to 45.13%.The hydrolyzes was used to culture BHK-21 cells and the cell morphology was good.The maximum amount of proliferation was 6.69×10⁵ cells/mL,which was 1.56 times of the control group and the number of cells increased 33.45 times during 168 h of culture.This study showed that enzymatic hydrolysis of egg-white protein significantly promoted cell proliferation,providing a theoretical basis for the egg-white protein peptide used as a new cell culture protein additive.

Key words: high pressure, enzymatic hydrolysis, egg white protein, cell culture