Abstract

Simultaneous (Sm) and sequential (Sq) use of microbial proteases for the hydrolysis of spent hen/chicken meat from antioxidant potential perspective is relatively unexplored and requires attention. In this work, meat was hydrolyzed using Flavourzyme (Fz) and Alcalase (Ac), each at 1, 2, and 3% for 6 h as well as using both enzymes (at 2% each) in Sm and Sq treatment. Maximum attained %DPPH-RSA (Fz:68.25; Ac:77.18; Sm:59.82; and Sq:65.97) and FRAP (mM TEAC/g) values (Fz:3.77; Ac:2.56; Sm:2.54; and Sq:3.37) were measured as a function of hydrolysis time. The highest (23.38%) and lowest (10.68%) degree of hydrolysis (DH) was obtained with 3% Ac and 1% Fz, respectively. FTIR spectroscopy clearly revealed changes in the secondary structure of proteins. SDS PAGE profiling of hydrolysates showed that Fz produces low molecular weight peptides (2–75 kDa) as compared to Ac or its combination with Ac. As per the results of this study, Sq enzyme treatment is recommended for preparing spent hen meat hydrolysate with higher functional attributes for possible use as functional food/nutraceutical.

摘要

从抗氧化潜力的角度来看，同时 (Sm) 和顺序 (Sq) 使用微生物蛋白酶水解用过的鸡肉/鸡肉还相对未开发，需要注意。在这项工作中，肉使用 Flavourzyme (Fz) 和 Alcalase (Ac) 水解 6 小时，分别为 1%、2% 和 3%，并在 Sm 和 Sq 处理中使用这两种酶（各为 2%）。达到的最大 %DPPH-RSA（Fz：68.25；Ac：77.18；Sm：59.82；和 Sq：65.97）和 FRAP（mM TEAC/g）值（Fz：3.77；Ac：2.56；Sm：2.54；和 Sq：3.37 ) 作为水解时间的函数进行测量。分别用 3% Ac 和 1% Fz 获得最高 (23.38%) 和最低 (10.68%) 水解度 (DH)。FTIR 光谱清楚地揭示了蛋白质二级结构的变化。水解产物的 SDS PAGE 分析表明，与 Ac 或其与 Ac 的组合相比，Fz 产生低分子量肽 (2–75 kDa)。根据这项研究的结果，建议使用 Sq 酶处理来制备具有更高功能属性的废鸡肉水解物，以用作功能性食品/营养品。