Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysis conditions for preparation of antioxidant peptides from d...

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Detalles Bibliográficos
Autores principales: Wang, Daoying, Zhang, Muhan, Zou, Ye, Sun, Zhilan, Xu, Weimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2018
Materias:
Original Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6756503/
https://www.ncbi.nlm.nih.gov/pubmed/32055178
http://dx.doi.org/10.2141/jpsa.0160155
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author Wang, Daoying
Zhang, Muhan
Zou, Ye
Sun, Zhilan
Xu, Weimin
author_facet Wang, Daoying
Zhang, Muhan
Zou, Ye
Sun, Zhilan
Xu, Weimin
author_sort Wang, Daoying
collection PubMed
description The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysis conditions for preparation of antioxidant peptides from duck protein were a temperature of 50.19°C, pH 5.45, and a reaction time of 1.03 h. Compared to non-hydrolyzed duck meat, Flavourzyme hydrolysis significantly improved the hydroxyl-radical scavenging, DPPH radical-scavenging, ferrous ion-chelating, reducing, and ABTS radical cation-scavenging activities of duck meat. Therefore, Flavourzyme can be regarded as an effective hydrolytic enzyme for the preparation of antioxidant peptides from duck meat.
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spelling pubmed-67565032020-02-13 Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology Wang, Daoying Zhang, Muhan Zou, Ye Sun, Zhilan Xu, Weimin J Poult Sci Original Papers The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysis conditions for preparation of antioxidant peptides from duck protein were a temperature of 50.19°C, pH 5.45, and a reaction time of 1.03 h. Compared to non-hydrolyzed duck meat, Flavourzyme hydrolysis significantly improved the hydroxyl-radical scavenging, DPPH radical-scavenging, ferrous ion-chelating, reducing, and ABTS radical cation-scavenging activities of duck meat. Therefore, Flavourzyme can be regarded as an effective hydrolytic enzyme for the preparation of antioxidant peptides from duck meat. Japan Poultry Science Association 2018 2018-01-25 /pmc/articles/PMC6756503/ /pubmed/32055178 http://dx.doi.org/10.2141/jpsa.0160155 Text en 2018 by Japan Poultry Science Association https://creativecommons.org/licenses/by-nc-sa/4.0/ The Journal of Poultry Science is an Open Access journal distributed under the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. To view the details of this license, please visit (https://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Original Papers
Wang, Daoying
Zhang, Muhan
Zou, Ye
Sun, Zhilan
Xu, Weimin
Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
title Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
title_full Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
title_fullStr Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
title_full_unstemmed Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
title_short Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
title_sort optimization of flavourzyme hydrolysis condition for the preparation of antioxidant peptides from duck meat using response surface methodology
topic Original Papers
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6756503/
https://www.ncbi.nlm.nih.gov/pubmed/32055178
http://dx.doi.org/10.2141/jpsa.0160155
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