schliessen

Filtern

 

Bibliotheken

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.55(3), pp.217-223
Main Author: Wang, Daoying
Other Authors: Zhang, Muhan , Zou, Ye , Sun, Zhilan , Xu, Weimin
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 13467395 ; E-ISSN: 13490486 ; DOI: 10.2141/jpsa.0160155
Link: http://search.proquest.com/docview/2239621632/?pq-origsite=primo
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: proquest2239621632
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:
  • Antioxidants
  • Scavenging
  • Hydrolysis
  • Optimization
  • Aquatic Birds
  • Meat
  • Reaction Time
  • Antioxidants
  • Peptides
  • Optimization
  • Response Surface Methodology
  • Meat
  • Peptides
  • Antioxidants
  • Hydrolysis
  • Hydrolysis
  • Peptides
  • Peptides
  • Ferrous Ions
  • Meat
  • Chelation
  • Antioxidants
  • Antioxidant Peptides
  • Duck Meat
  • Flavourzyme
  • Hydrolysis
  • Response Surface Methodology
ispartof: The Journal of Poultry Science, 2018, Vol.55(3), pp.217-223
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: 13467395 ; E-ISSN: 13490486 ; DOI: 10.2141/jpsa.0160155
fulltext: fulltext
issn:
  • 13467395
  • 1346-7395
  • 13490486
  • 1349-0486
url: Link


@attributes
ID166603363
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordid2239621632
sourceidproquest
recordidTN_proquest2239621632
sourcesystemOther
pqid2239621632
display
typearticle
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.55(3), pp.217-223
identifier
subjectAntioxidants ; Scavenging ; Hydrolysis ; Optimization ; Aquatic Birds ; Meat ; Reaction Time ; Antioxidants ; Peptides ; Optimization ; Response Surface Methodology ; Meat ; Peptides ; Antioxidants ; Hydrolysis ; Hydrolysis ; Peptides ; Peptides ; Ferrous Ions ; Meat ; Chelation ; Antioxidants ; Antioxidant Peptides ; Duck Meat ; Flavourzyme ; Hydrolysis ; Response Surface Methodology
descriptionThe 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.
languageeng
source
version5
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
backlink$$Uhttp://search.proquest.com/docview/2239621632/?pq-origsite=primo$$EView_record_in_ProQuest_(subscribers_only)
search
creatorcontrib
0Wang, Daoying
1Zhang, Muhan
2Zou, Ye
3Sun, Zhilan
4Xu, Weimin
titleOptimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
descriptionThe 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.
subject
0Antioxidants
1Scavenging
2Hydrolysis
3Optimization
4Aquatic Birds
5Meat
6Reaction Time
7Peptides
8Response Surface Methodology
9Ferrous Ions
10Chelation
11Antioxidant Peptides
12Duck Meat
13Flavourzyme
14antioxidant peptides
15duck meat
16hydrolysis
17response surface methodology
general
0English
1Japan Science and Technology Agency
210.2141/jpsa.0160155
3ProQuest Agriculture Journals
4ProQuest Agricultural Science Collection
5ProQuest Natural Science Collection
6ProQuest SciTech Collection
7Agricultural & Environmental Science Database
8Natural Science Collection
9ProQuest Central (new)
10ProQuest Central Korea
11SciTech Premium Collection
sourceidproquest
recordidproquest2239621632
issn
013467395
11346-7395
213490486
31349-0486
rsrctypearticle
creationdate2018
addtitleThe Journal of Poultry Science
searchscope
01007160
11007945
21008886
31009127
410000035
510000050
610000118
710000120
810000234
910000253
1010000255
1110000258
1210000260
1310000348
1410000360
15proquest
scope
01007160
11007945
21008886
31009127
410000035
510000050
610000118
710000120
810000234
910000253
1010000255
1110000258
1210000260
1310000348
1410000360
15proquest
lsr43
01007160false
11007945false
21008886false
31009127false
410000035false
510000050false
610000118false
710000120false
810000234false
910000253false
1010000255false
1110000258false
1210000260false
1310000348false
1410000360false
startdate20180701
enddate20180701
citationpf 217 pt 223 vol 55 issue 3
lsr30VSR-Enriched:[pqid]
sort
titleOptimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
authorWang, Daoying ; Zhang, Muhan ; Zou, Ye ; Sun, Zhilan ; Xu, Weimin
creationdate20180701
lso0120180701
facets
frbrgroupid8975454942288158598
frbrtype5
newrecords20190616
languageeng
creationdate2018
topic
0Antioxidants
1Scavenging
2Hydrolysis
3Optimization
4Aquatic Birds
5Meat
6Reaction Time
7Peptides
8Response Surface Methodology
9Ferrous Ions
10Chelation
11Antioxidant Peptides
12Duck Meat
13Flavourzyme
collection
0ProQuest Agriculture Journals
1ProQuest Agricultural Science Collection
2ProQuest Natural Science Collection
3ProQuest SciTech Collection
4Agricultural & Environmental Science Database
5Natural Science Collection
6ProQuest Central (new)
7ProQuest Central Korea
8SciTech Premium Collection
prefilterarticles
rsrctypearticles
creatorcontrib
0Wang, Daoying
1Zhang, Muhan
2Zou, Ye
3Sun, Zhilan
4Xu, Weimin
jtitleJournal of Poultry Science
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext
addata
aulast
0Wang
1Zhang
2Zou
3Sun
4Xu
aufirst
0Daoying
1Muhan
2Ye
3Zhilan
4Weimin
au
0Wang, Daoying
1Zhang, Muhan
2Zou, Ye
3Sun, Zhilan
4Xu, Weimin
atitleOptimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology
jtitleThe Journal of Poultry Science
risdate20180701
volume55
issue3
spage217
epage223
pages217-223
issn13467395
eissn13490486
formatjournal
genrearticle
ristypeJOUR
abstractThe 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.
copIbaraki
pubJapan Science and Technology Agency
doi10.2141/jpsa.0160155
urlhttp://search.proquest.com/docview/2239621632/
date2018-07-01