食品与机械2026，Vol.42Issue(1)：130-138,9.DOI:10.13652/j.spjx.1003.5788.2024.81246
略阳乌鸡低聚肽制备工艺优化及抗氧化活性研究
Optimization of the preparation process and antioxidant activity of oligopeptides from Lueyang black-bone chicken
摘要
Abstract
[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.关键词
略阳乌鸡/低聚肽/制备/体外抗氧化活性Key words
Lueyang black-bone chicken/oligopeptide/preparation/in vitro antioxidant activity引用本文复制引用
张馨月,陈锐,陈黎维,李海成..略阳乌鸡低聚肽制备工艺优化及抗氧化活性研究[J].食品与机械,2026,42(1):130-138,9.基金项目
陕西省科技厅社发项目(编号:2015SF255) （编号:2015SF255）
陕西省科技厅农业科技创新与攻关项目(编号:2020NY-001) （编号:2020NY-001）
秦巴生物资源与生态环境重点实验室(培育)"市校共建"科研项目(编号:SXC-2101) （培育）
