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

文献类型： 外文期刊

第一作者： Wang, Daoying

作者： Wang, Daoying;Xu, Weimin;Wang, Daoying;Zhang, Muhan;Zou, Ye;Sun, Zhilan;Xu, Weimin

作者机构：

关键词： antioxidant peptides; duck meat; Flavourzyme; hydrolysis; response surface methodology

期刊名称：JOURNAL OF POULTRY SCIENCE （ 影响因子：1.425； 五年影响因子：1.25 ）

ISSN： 1346-7395

年卷期： 2018 年 55 卷 3 期

页码：

收录情况： SCI

摘要： 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 degrees 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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