Functional and antioxidant properties of a chicken blood meal hydrolysate

Abstract

Chicken blood is a slaughterhouse by-product rich in protein commonly transformed into blood meal. In this study, the potential of chicken blood meal as a source of protein hydrolysates with interesting properties for the industry was investigated. The hydrolysis performed at 60 °C, pH 8.0 and 5% enzyme-to-substrate ratio with Alcalase® 2.4L for 90 minutes resulted in a DH of 19.3% by the pH-stat method and 22.7% by the OPA assay. A 1:3 (v/v) O/W emulsion prepared with 1% hydrolysate solution had an emulsifying activity index of 74.4 m²/g and an emulsifying stability index of 413.2 min. Microphotographs taken at days 0 and 7 showed that the number of droplets in the emulsion seems to decrease over time due to coalescence. After whipped, the 1% hydrolysate solution had 32% foam capacity and 6% foam stability after one-hour rest. The hydrolysate was found to be an electron donor and metal reducer according to the FRAP assay (6.8 μmol TE/g), but displayed no radical scavenging activity according to the ABTS and DPPH assays. The results suggest that chicken blood meal hydrolysate may be a potential ingredient in the food, pharmaceutical and cosmetic industries.

Valorisation of blood protein from livestock to produce haem iron‐fortified hydrolysates with antioxidant activity

“…Enzymatic hydrolysis allows releasing specific peptide sequences that may exert a range of biological activities. For instance, several studies have identified active fractions from red cell or plasma protein hydrolysates exerting antioxidant, antihypertensive or antimicrobial properties (Olagunju et al ., 2018; Alves et al ., 2020). Among these bioactivities, the presence of peptides exerting antioxidant activity in blood protein hydrolysates (Verma et al ., 2019) may be advantageous when considering the dietary supplementation of haem iron.…”