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| 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 |
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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.
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2019, Vol. 33 
