Abstract:

The enzymatic hydrolysis parameters for preparing antioxidant peptide from chicken protein were optimized by response surface analysis. Based on the results of single factor experiments, the effects of hydrolysis time, enzyme addition amount, hydrolysis temperature on the hydrolysis degree of chicken protein and antioxidant capability of antioxidant peptide were explored through evaluating the reducing power and scavenging rate on superoxide anion free radicals. Results indicated that the optimal preparation processing conditions of antioxidant peptides from chicken protein by papain hydrolysis were pH 6.0, materialwater ratio of 1:2, hydrolysis time of 6.15 h, papain amount of 1200 U/g and hydrolysis temperature of 51.2 ℃. Under the optimal hydrolysis conditions, reducing power and scavenging rate of antioxidant peptide were 0.802 and 73.9%, respectively.

Key words: chicken protein, hydrolysis, antioxidant activity, response surface methodology