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Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
- Source :
- The Journal of Poultry Science
- Publication Year :
- 2018
- Publisher :
- Japan Poultry Science Association, 2018.
-
Abstract
- 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.
- Subjects :
- chemistry.chemical_classification
Antioxidant
ABTS
duck meat
Chemistry
DPPH
medicine.medical_treatment
food and beverages
Processing and Products
04 agricultural and veterinary sciences
Original Papers
040401 food science
Ferrous
response surface methodology
Flavourzyme
chemistry.chemical_compound
Hydrolysis
0404 agricultural biotechnology
Enzyme
hydrolysis
antioxidant peptides
medicine
Animal Science and Zoology
Food science
Response surface methodology
Subjects
Details
- ISSN :
- 13490486 and 13467395
- Volume :
- 55
- Database :
- OpenAIRE
- Journal :
- The Journal of Poultry Science
- Accession number :
- edsair.doi.dedup.....4ee33bf78d505980fdc63c44e6c9666a