Cargando…

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...

Descripción completa

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

Ejemplares similares

Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology
por: Wang, Daoying, et al.
Publicado: (2016)

The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
por: Barido, Farouq Heidar, et al.
Publicado: (2022)

Evaluation of antioxidant property of heat shock protein 90 from duck muscle
por: Zhang, Muhan, et al.
Publicado: (2021)

Optimization of enzymatic hydrolysis by alcalase and flavourzyme to enhance the antioxidant properties of jasmine rice bran protein hydrolysate
por: Hunsakul, Kanrawee, et al.
Publicado: (2022)

Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates
por: Dent, Terrence, et al.
Publicado: (2023)

Twelve Antioxidant Peptides From Protein Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Roe Prepared by Flavourzyme: Purification, Sequence Identification, and Activity Evaluation
por: Wang, Jiao, et al.
Publicado: (2022)

Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology
por: Yang, Jing, et al.
Publicado: (2020)

iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
por: Zhang, Muhan, et al.
Publicado: (2021)

Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities
por: Xiong, Qiang, et al.
Publicado: (2020)

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)
por: Alahmad, Kamal, et al.
Publicado: (2023)

Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
por: Zhang, Muhan, et al.
Publicado: (2021)

Effect of ultrasound assisted collagen peptide of chicken cartilage on storage quality of chicken breast meat
por: Zou, Ye, et al.
Publicado: (2022)

Effect of Lactobacillus plantarum and flavourzyme on physicochemical and safety properties of grass carp during fermentation
por: Xu, Huiya, et al.
Publicado: (2022)

Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality
por: Zhang, Muhan, et al.
Publicado: (2017)

Optimization of ultrasonic-assisted enzymatic hydrolysis conditions for the production of antioxidant hydrolysates from porcine liver by using response surface methodology
por: Yu, Hui-Chuan, et al.
Publicado: (2017)

Carcass Characteristics and Meat Quality of Korean Native Ducks and Commercial Meat-type Ducks Raised under Same Feeding and Rearing Conditions
por: Kwon, H. J., et al.
Publicado: (2014)

Synergistic antibacterial mechanism of the Lactobacillus crispatus surface layer protein and nisin on Staphylococcus saprophyticus
por: Sun, Zhilan, et al.
Publicado: (2017)

The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef
por: Zou, Ye, et al.
Publicado: (2019)

Effects of methylsulfonylmethane on growth performance, immunity, antioxidant capacity, and meat quality in Pekin ducks
por: Yan, H.L., et al.
Publicado: (2019)

Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder
por: Park, J. H., et al.
Publicado: (2015)

Development of indirect competitive ELISA for determination of dehydroabietic acid in duck skin and comparison with the HPLC method
por: Qiu, Xinyuan, et al.
Publicado: (2020)

Effects of Achyranthes bidentata polysaccharides on performance, immunity, antioxidant capacity, and meat quality in Pekin ducks
por: Ao, X., et al.
Publicado: (2020)

Effects of grape seed extract on performance, immunity, antioxidant capacity, and meat quality in Pekin ducks
por: Ao, X., et al.
Publicado: (2020)

Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality
por: Jin, Sanjun, et al.
Publicado: (2021)

Evaluation of ultrasound-assisted (L)-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties
por: Shi, Haibo, et al.
Publicado: (2022)

Effects of rosemary extract supplementation in feed on growth performance, meat quality, serum biochemistry, antioxidant capacity, and immune function of meat ducks
por: Yao, Yuezhou, et al.
Publicado: (2022)

Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat
por: Shin, Dong-Min, et al.
Publicado: (2023)

Zinc Methionine Improves the Growth Performance of Meat Ducks by Enhancing the Antioxidant Capacity and Intestinal Barrier Function
por: Chang, Yaqi, et al.
Publicado: (2022)

Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies
por: Kim, Hyun-Wook, et al.
Publicado: (2014)

Studies on the quality of duck meat sausages during refrigeration
por: Naveen, Z., et al.
Publicado: (2016)

Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat
por: Kajiya, Katsuko, et al.
Publicado: (2023)

Stability of commercial glucanase and β-glucosidase preparations under hydrolysis conditions
por: Rosales-Calderon, Oscar, et al.
Publicado: (2014)

The effects of hydrolysis condition on antioxidant activity of protein hydrolyzate from quinoa
por: Mahdavi‐Yekta, Mina, et al.
Publicado: (2019)

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks
por: Lee, Hyun Jung, et al.
Publicado: (2015)

Development and Application of a Visual Duck Meat Detection Strategy for Molecular Diagnosis of Duck-Derived Components
por: Chen, Xiaoyun, et al.
Publicado: (2022)

A Water-Dispersible Carboxylated Carbon Nitride Nanoparticles-Based Electrochemical Platform for Direct Reporting of Hydroxyl Radical in Meat
por: Han, Tingting, et al.
Publicado: (2021)

Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat
por: Chen, Yuhan, et al.
Publicado: (2023)

Optimization of Preparation Conditions for Lysozyme Nanoliposomes Using Response Surface Methodology and Evaluation of Their Stability
por: Wu, Zhipan, et al.
Publicado: (2016)

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
por: Khan, Muhammad Issa, et al.
Publicado: (2016)

Effects of genetic selection and threonine on meat quality in Pekin ducks
por: Jiang, Yong., et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_7s5ikve382l08ugfbdfuemfcd4