Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis

doi:10.7506/spkx1002-6630-201507017

Abstract

Abstract:

Response surface methodology (RSM) was used to develop an optimal pepsin hydrolysis procedure of duck
meat for the production of antioxidant peptides with high DPPH radical scavenging activity. The results showed that the
response surface model indicating the effect of substrate concentration, enzyme-to-substrate ratio and hydrolysis time on
DPPH radical scavenging activity of duck meat hydrolysates was well fitted (R2=0.995 7, R2 Adj=0.992 7). Among three
independent variables, enzyme-to-substrate ratio exerted the greatest effect on DPPH radical scavenging activity, while
substrate concentration had the least impact. Maximum DPPH radical scavenging activity (83.57 ± 0.20)% was observed for
the hydrolysate obtained after 3.54 h of hydrolysis at a substrate concentration of 10.89 g/100 mL and an enzyme to substrate
ratio of 0.013%, which was close to the predicted value (84.23%) obtained from RSM at a 95% confidence interval.

Key words: duck meat, pepsin, antioxidant peptides, DPPH radical scavenging activity, response surface methodology (RSM)

CLC Number:

TS251.1

WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1. Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201507017.

[1]	HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling. Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein [J]. FOOD SCIENCE, 2021, 42(3): 63-70.
[2]	LAN Tianchan, YU Bing, SUN Jingxin, WANG Shuling, GUO Liping, WANG Baowei, HUANG Ming, HAO Xiaojing, QIAO Changming. Effect of Fermentation with Penicillium chrysogenum on Eating Quality, Microstructure and Physicochemical Properties of Duck Meat [J]. FOOD SCIENCE, 2020, 41(21): 36-43.
[3]	FENG Meiqin, YU Di, SUN Jian. Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages [J]. FOOD SCIENCE, 2020, 41(20): 97-104.
[4]	CHEN Xing, SHEN Qingwu, LUO Jie. Effects of Different Curing Methods on the Curing Rate and Quality of Duck Meat [J]. FOOD SCIENCE, 2020, 41(12): 7-13.
[5]	LIN Lianzhu, ZHU Qiyuan, ZHAO Mouming. Preparation of Antioxidant Peptide from Moringa oleifera Seeds and Its Protective Effects on Oxidatively Damaged Erythrocytes [J]. FOOD SCIENCE, 2019, 40(7): 40-46.
[6]	WANG Jin, ZHANG Feng, ZHOU Aimei, HUANG Weichao, WANG Shuhui, LUO Xuguang. Purification of Antioxidant Peptides Derived from Enzymatic Hydrolysates of Shrimp Heads and Shells and Their Antioxidant Protection in Caenorhabditis elegans [J]. FOOD SCIENCE, 2019, 40(3): 56-63.
[7]	LU Hongyan, YANG Hang, FANG Li, LIU Shimeng, MIN Weihong. Isolation, Purification and Structural Identification of Antioxidant Peptides Derived from Enzymatic Hydrolysis of Pine Nut Kernel (Pinus koraiensis Sieb. et Zucc.) Albumin [J]. FOOD SCIENCE, 2019, 40(24): 40-45.
[8]	KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai. Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling [J]. FOOD SCIENCE, 2019, 40(23): 1-7.
[9]	WU Wei, HE Liyuan, HUANG Huimin, WU Xiaojuan, LIN Qinlu. Effect of Rice Bran Rancidity on Structural Characteristics of in Vitro Pepsin Digest of Rice Bran Protein [J]. FOOD SCIENCE, 2019, 40(17): 14-21.
[10]	DANG Yali, XU Siyu, CAO Jinxuan, SUN Yangying, PAN Daodong. Preservative Effect of Modified Atmosphere Packaging with Different Oxygen Concentrations on Prepared Duck Meat [J]. FOOD SCIENCE, 2019, 40(13): 216-221.
[11]	HOU Wenfu, OUYANG Heyi, WU Ji, HAN Qianhui, ZHOU Min, WANG Hongxun. Inhibitory Effect of Kojic Acid on Dominant Spoilage Bacteria in Chilled Duck Meat and Its Mechanism [J]. FOOD SCIENCE, 2019, 40(1): 278-285.
[12]	ZHOU Ran, ZENG Yuanyuan. Effect of Transportation Vibration on Different Grades of Road on Antioxidant System of Hami Melons (Cucumis melo var. saccharinus) during Storage [J]. FOOD SCIENCE, 2018, 39(9): 176-181.
[13]	Lü Xiaojing, CAO Dequn, XU Nianjun. Optimization of Enzymatic Preparation of Antioxidant Peptides from Protein Hydrolysate of the Marine Microalgae Nannochloropsis by Response Surface Methodology [J]. FOOD SCIENCE, 2018, 39(6): 183-188.
[14]	WANG Shuai, LIU Jianli, HUO Yapeng, YAN Xiao, TIAN Siqi, HE Yin, CAO Xiangyu. Purification of Antioxidant Peptide from Millet and Its Protective Effect against Oxidative Stress Induced by H2O2 in INS-1 Cells [J]. FOOD SCIENCE, 2018, 39(19): 169-174.
[15]	ZHANG Zhengyu, LI Aoting, WANG Fenglin, LI Weikun, TANG Yue, YU Cuiping, SUN Na, WU Haitao. Comparative Studies on Characteristics of Pepsin-Soluble Collagen from Sea Cucumber (Stichopus japonicas) Body Wall and Tilapia (Oreochromis niloticus) Skin [J]. FOOD SCIENCE, 2017, 38(21): 55-60.

Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments