ENZYMATIC DEGRADATION OF OVALBUMIN BY VARIOUS PROTEASES

An investigation was made of the enzymatic hydrolysis of ovalbumin (OV A), a major allergen in egg white, by various acid and alkaline protea ses. Protease YP-SS (acid protease) from Aspergillus niger and alcalas e (alkaline protease) from Bacillus licheniformis were found to be use ful for the degradation of OVA, respectively. OVA was almost totally h ydrolyzed within 15 hr at 37 degrees C by alcalase. Alcalase acted rap idly to hydrolyze OVA, with about 90% of OVA being hydrolyzed within 3 0 min., the reaction then proceeded more slowly. The antigenicity of t he OVA hydrolysate was investigated with IgG raised in rats against OV A and it was apparent that the antigenicity had been almost completely destroyed.