Optimization of the Preparation Process for Enzymatic Hydrolysate with Antioxidant Activity from Veal Protein and Formulation of an Active Peptide Oral Liquid
HE Ziyu1, CHEN Zhen1, HUANG Junyi1,2, LIAO Xianyan1, XU Baocai3,4,*
1.Research Center for Food Nutrition and Chronic Disease Intervention, School of Life Sciences, Shanghai University, Shanghai 200444, China; 2.Research Centre for Natural Products, School of Life Sciences, Shanghai University, Shanghai 200444, China; 3.State Key Laboratory of Meat Processing and Quality Control, Jiangsu Yurun Meat Industry Co.Ltd., Nanjing 211806, China; 4.School of Food Science and Engineering, Hefei University of Technology, Hefei 230036, China
Abstract：For value-added utilization of veal, the meat from male dairy calves, the preparation of enzymatic hydrolysis with antioxidant activity from veal protein was optimized. Enzymatic hydrolysis was carried out by using five proteases, such as neutral protease and alcalase. To determine the optimal protease for the maximum antioxidant activity, the resulting hydrolysates were screened for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. Furthermore, the optimization of hydrolysis conditions including hydrolysis time, pH value, temperature and enzyme dose for improved DPPH radical scavenging activity was investigated by one-factor-at-a-time method and response surface methodology (RSM). The results showed that neutral protease was the best enzyme for the hydrolysis of beef protein. The optimal hydrolysis conditions were as follows: enzyme dose 0.61 g/100 mL, pH 6.80, temperature 54 ℃ and hydrolysis time 2.92 h. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that protein in meat samples was successfully hydrolyzed into small peptides with a molecular mass less than 7 kDa and free amino acids. The hydrolysate prepared under the optimized conditions was used as an ingredient for formulation of an antioxidant peptide oral liquid. According to sensory evaluation, the oral liquid was clear and yellowish in color with a beef flavor.
何梓钰，陈 珍，黄俊逸，廖鲜艳，徐宝才. 酶解公犊奶牛肉制备抗氧化活性肽口服液的工艺优化[J]. 肉类研究, 2019, 33(3): 26-33.
HE Ziyu, CHEN Zhen, HUANG Junyi, LIAO Xianyan, XU Baocai. Optimization of the Preparation Process for Enzymatic Hydrolysate with Antioxidant Activity from Veal Protein and Formulation of an Active Peptide Oral Liquid. Meat Research, 2019, 33(3): 26-33.
2019, Vol. 33 
