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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... Full description

Journal Title: The Journal of Poultry Science 2018, Vol.advpub(0)
Main Author: Wang, Daoying
Other Authors: Zhang, Muhan , Zou, Ye , Sun, Zhilan , Xu, Weimin
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.0160155
Link: https://jlc.jst.go.jp/DN/JLC/92000191895?from=PrimoCentral
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recordid: jstageDN/JLC/92000191895
title: Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
format: Article
creator:
  • Wang, Daoying
  • Zhang, Muhan
  • Zou, Ye
  • Sun, Zhilan
  • Xu, Weimin
subjects:
  • Antioxidant Peptides
  • Duck Meat
  • Flavourzyme
  • Hydrolysis
  • Response Surface Methodology
ispartof: The Journal of Poultry Science, 2018, Vol.advpub(0)
description: 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.
language: eng
source:
identifier: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.0160155
fulltext: fulltext
issn:
  • 1346-7395
  • 13467395
url: Link


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titleOptimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
creatorWang, Daoying ; Zhang, Muhan ; Zou, Ye ; Sun, Zhilan ; Xu, Weimin
ispartofThe Journal of Poultry Science, 2018, Vol.advpub(0)
identifierISSN: 1346-7395 ; DOI: 10.2141/jpsa.0160155
subjectAntioxidant Peptides ; Duck Meat ; Flavourzyme ; Hydrolysis ; Response Surface Methodology
description

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.

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

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.

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atitleOptimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
jtitleThe Journal of Poultry Science
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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.

pubJapan Poultry Science Association
doi10.2141/jpsa.0160155
pages217-223
eissn13490486