略阳乌鸡低聚肽制备工艺优化及抗氧化活性研究OA

[Objective]To prepare oligopeptides from Lueyang black-bone chicken in order to increase its added value and to determine their antioxidant activity.[Methods]Lueyang black-bone chicken meat was used as the raw material.Two proteases were employed for compound enzymatic hydrolysis,and response surface methodology was applied to optimize the preparation process of Lueyang black-bone chicken oligopeptides and to evaluate their antioxidant activity.[Results]The optimal preparation process for compound hydrolysis of Lueyang black-bone chicken oligopeptides was as follows:neutral protease and acid protease in combination,substrate concentration 3 g/100 mL,enzymatic hydrolysis time 4 h,total enzyme addition 9 300 U/g,hydrolysis pH 6.5,and enzyme ratio 1∶1.Under these conditions,the hydrolysate had the highest trichloroacetic acid(TCA)-soluble short peptide content of 10.29 mg/mL,which was close to the predicted value,with a protein recovery rate of 71.52%.The IC50 values of Lueyang black-bone chicken oligopeptides for scavenging DPPH radicals,ABTS+radicals,and hydroxyl radicals were 4.675 mg/mL,31.401 μg/mL,and 4.769 mg/mL,respectively,and the reducing ability of 10 mg/mL oligopeptides was close to that of ascorbic acid at 0.02 mg/mL.[Conclusion]The experimental process can yield a considerable amount of Lueyang black-bone chicken oligopeptides with antioxidant activity.