Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat
WANG Le, LI Xiang, LIU Wenying, YANG Kai, QU Chao, CHENG Xiaoyu*
Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing Academy of Food Sciences, Beijing 100068, China
Abstract：In this experiment, peptides (molecular mass < 10 kDa) were extracted from pickled sauced meat and separated by ultrafiltration. Antioxidant activities of the peptides were evaluated by determining scavenging activities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals, Fe2+ chelating capacity and reducing power. Furthermore, the amino acid composition was analyzed. The results showed that the percentage scavenging of hydroxyl and DPPH radicals by the peptides at 5.0 mg/mL was 51.49% and 57.50%, respectively, highly significantly different from that by glutathione (GSH) at the same concentration (P < 0.05). The Fe2+ chelating capacity of the peptides was significantly concentrationdependently enhanced, and at a concentration of 5 mg/mL, the percentage chelating of Fe2+ was 50.97%. Also the peptides showed reducing power. In addition, the amino acid composition of the peptides was abundant, with essential amino acids accounting for 29.14% of the total amino acids. The content of antioxidant amino acids including acidic amino acid, basic amino acid and hydrophobic amino acid was as high as 87.75%. In summary, the peptides extracted from pickled sauced meat has antioxidant activity and nutritional value.
王 乐，李 享，刘文营，杨 凯，曲 超，成晓瑜. 清酱肉多肽的抗氧化活性和氨基酸分析[J]. 肉类研究, 2019, 33(2): 19-24.
WANG Le, LI Xiang, LIU Wenying, YANG Kai, QU Chao, CHENG Xiaoyu. Antioxidant Activities and Amino Acid Composition of Peptides Extracted from Pickled Sauced Meat. Meat Research, 2019, 33(2): 19-24.
2019, Vol. 33 
