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

doi:10.2141/jpsa.0160155

Cited by 11 publications

(7 citation statements)

References 28 publications

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“…Hydrolysis time was found to insignificantly affect the DPPH radical scavenging activity (p > 0.05) which shows that lower time of hydrolysis can be selected to reduce the energy consumed during the process without compromising the antioxidant potential of the hydrolysate. Literature suggests that antioxidant potential of hydrolysates varies significantly up to 1 h of hydrolysis [23]. On the contrary, the results of this study show no distinct change in FRSA, perhaps due to a change in substrate under consideration.…”

Section: Dpph Radical Scavenging Activitycontrasting

confidence: 86%

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Kumar

Mishra

Tarafdar

et al. 2021

Journal of Food Quality

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Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported.

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Section: Dpph Radical Scavenging Activitycontrasting

confidence: 86%

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Kumar

Mishra

Tarafdar

et al. 2021

Journal of Food Quality

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“…It is widely used to enhance the functional and nutritional features of proteins [14]. It is mainly affected by several factors, such as the protein substrate and concentration, the specificity of the enzyme (protease), the enzyme/substrate ratio, temperature, pH, and time [15]. Furthermore, it should be emphasized that the type of enzyme plays an important role in the effectiveness of the breakdown of proteins into functional peptides [16].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

et al. 2020

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In order to make the by-products generated from the porcine industry more valuable, pig livers were used in this trial to obtain protein hydrolysates. Three proteases (alcalase, bromelain, and papain) were utilized for enzymatic hydrolysis with two different durations, 4 and 8 hours. Ultrafiltration process was used for the recovery of the extracts, employing three different membrane pore sizes (30, 10, and 5 kDa). The porcine livers contained considerable amounts of protein (19.0%), considering they are almost composed of water (74.1%). The antioxidant activity of the obtained hydrolysates was investigated using four antioxidant methods (2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2-2′-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical scavenging activity, ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC)). Antibacterial properties were also measured against Gram-negative and Gram-positive bacteria. Results indicated that the three studied factors (type of enzyme, membrane pore size, and time) significantly affected the parameters evaluated. Hydrolysates obtained at 8 hours with alcalase had the best antioxidant properties. The 30 kDa alcalase extracts exhibited the highest DPPH (562 µg Trolox/g), FRAP (82.9 µmol Fe2+/100 g), and ORAC (53.2 mg Trolox/g) activities, while for ABTS the 10 kDa alcalase showed the higher values (1068 mg ascorbic acid/100 g). Concerning the antibacterial activity, 30 kDa hydrolysates obtained with bromelain for 4 hours exhibited the highest antimicrobial capacity, providing an inhibition of 91.7%.

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“…In the experiment, the DPPH scavenging rate of DBPH was 64.84% at the concentration of 1.0 mg/mL, which was lower than those in the RSM model of duck protein (84.36%) ( Wang et al., 2018 ). Porcine hemoglobin hydrolysate exhibited similar DPPH scavenging activity (67%) at the concentration of 1.5 mg/mL ( Sun et al., 2012 ).…”

Section: Resultsmentioning

confidence: 64%

Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology

et al. 2020

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Duck blood is rich in protein. It is one of the main by-products in the slaughter industry. The objective of this research was to optimize and establish a method for producing duck plasma antioxidant peptides. The composition of duck plasma powder was analyzed. Protease selection experiment (Alcalase, Protamex, and Flavourzyme) and single-factor experiment were performed, and response surface methodology was used to determine the optimal hydrolysis conditions for duck plasma. Among the proteases, Alcalase hydrolysate exhibited the strongest 1,1-diphenyl-2-picrylhydrazyl scavenging rate. The optimum enzymatic hydrolysis conditions were hydrolysis time of 6 h, temperature of 65.5°C, pH 10.0, and enzyme-to-substrate ratio of 0.3%. The 1,1-diphenyl-2-picrylhydrazyl scavenging rate reached 64.84%, and the ratio of essential amino acids was 38.76%. Briefly, the duck plasma hydrolysate exhibited strong antioxidant properties and reasonable composition of amino acids. Thus, it may be used as a nutritional or functional ingredient in foods or medicines. This research provides a theoretical basis for comprehensive processing and high value utilization of duck plasma.

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

Cited by 11 publications

References 28 publications

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Evaluation of the Antioxidant and Antimicrobial Activities of Porcine Liver Protein Hydrolysates Obtained Using Alcalase, Bromelain, and Papain

Investigation of optimal conditions for production of antioxidant peptides from duck blood plasma: response surface methodology

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