Optimization of Ultrasound-Assisted Enzymatic Extraction of Collagen Peptide from Chicken Knee Cartilage and Its Antioxidant Activity
ZHOU Ting, WU Yujie, LU Fangyun, HUANG Jin, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying
1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China
Abstract：The ultrasound-assisted enzymatic extraction of collagen peptide from chicken knee cartilage was studied in this work. Alkaline protease was selected as the optimum enzyme. In an effort to determine the optimal processing conditions using Box-Behnken design combined with response surface methodology (RSM), solid-to-solvent ratio, ultrasonic power and extraction time were considered as the independent variables, and the yield of collagen peptide was considered as the response. A solid-to-solvent ratio of 1:26 (m/V), an ultrasonic power of 253 W and enzymatic extraction for 4 h were found to be the optimal conditions, under which the experimentally measured yield of collagen peptide was 42.83%. This experimental value was in good agreement with the predicted one (43.32%) with a relative error of only 0.49%. Antioxidant tests showed that the half maximal inhibitory concentration (IC50) of the collagen peptide prepared using the optimized conditions was 8 and 8.5 mg/mL for scavenging of 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonate) cation radical and hydroxyl radical, respectively. The collagen peptide, despite having potent metal ion chelating ability, exhibited lower reducing power than did VC.
2021, Vol. 35 
