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.

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Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis

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