Abstract:

Central composite design combined with response surface methodology was employed to develop an optimal papain hydrolysis procedure of chicken meat for production of anti-oxidant peptides with high superoxygen anion free radical scavenging activity of hydrolyzed chicken meat. Along with this, correlation between degree of hydrolysis (DH) of chicken meat and superoxygen anion free radical scavenging activity was analyzed. Results showed that the optimal values of crucial technological parameters affecting chicken meat hydrolysis were determined as follows: hydrolysis of substrate at a concentration level of 6.9% for 6.5 h at 62 ℃ and pH 6.7 with 5988 U/g of enzyme amount. DH of chicken meat was positively or negatively correlated with superoxygen anion free radical scavenging activity of hydrolyzed chicken meat within some range. Within 0 － 6.5 h of hydrolysis, DH of chicken meat and free radical scavenging activity of hydrolyzed chicken meat both tended to obviously increase. With prolonged hydrolysis time, DH of chicken meat continued to increase, whereas free radical scavenging activity of hydrolyzed chicken meat exhibited an obvious decrease. Six-hour hydrolysis gave a DH of chicken meat of 18.66%, and the superoxygen anion free radical scavenging rate of corresponding hydrolysis products was 32.91%.

Key words: response surface methodology, chicken protein, anti-oxidant peptides, optimization