Combined Alkaline and Enzymatic Hydrolysis of Eggshell Membranes for Obtaining Ingredients for Food and Cosmetic Applications

This study investigated the combined alkaline and enzymatic hydrolysis of eggshell membranes for obtaining ingredients for food and cosmetic applications. 1.25 N NaOH and Alcalase 2.4 L protease were used for eggshell membrane hydrolysis. The characterization of the hydrolysates consisted of the determination of the degree of hydrolysis, oligopeptides, and free amino acids obtained through eggshell membrane hydrolysis. The degree of hydrolysis was 14.23%. Analytical techniques such as reversed-phase liquid chromatography coupled with mass spectrometry, hydrophilic interaction liquid chromatography, and FT-IR spectroscopy revealed the presence of oligopeptides, dipeptides, and amino acids, including alanine, lysine/glutamine, glutamic acid, histidine, proline, valine, hydroxyproline, and phenylalanine. Electrophoretic analysis demonstrated protein fractions within the molecular weight range of approximately 14 kDa to 70 kDa in all samples.