Preparation and Characterization of Enzymatic Hydrolysis of Duck Blood Corpuscle Short Peptide

ZHENG Zhaojun; YU Zhanqiao; WEI Xubiao; ZHANG Rijun

doi:10.3969/j.issn.1006-267x.2016.08.024

Chinese Journal of Animal Nutrition >

2016 , Vol. 28 >Issue 8: 2521 - 2533

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.08.024

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Preparation and Characterization of Enzymatic Hydrolysis of Duck Blood Corpuscle Short Peptide

ZHENG Zhaojun ,
YU Zhanqiao ,
WEI Xubiao ,
ZHANG Rijun

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1. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
2. State Key Laboratory of Direct-Fed Microbial Engineering, Beijing Dabeinong Technology Group Co., Ltd., Beijing 100192, China

Received date: 2016-02-21

Online published: 2016-08-17

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Abstract

The aims of this study were to screen the commercial protease with high hydrolysis efficiency and good decolorization effect, and to establish process technology of blood corpuscle short peptide, compared the nutritional characteristics before and after enzymatic hydrolysis, to study its nutritional value, functional properties and antioxidant activity in vivo. The functional product of blood corpuscle short peptide was produced so as to offer theoretic basis and technical reference for the efficient conversion and utilization of poultry blood. Taking degree of hydrolysis (DH), decoloration and hydrolysate yield as criterion, the effects of main parameters (such as types of protease, enzyme dosage, temperature, pH and hydrolysis time) and the optimal hydrolysis conditions were established based on the method of single-factor and orthogonal experiments. The blood corpuscle short peptide was used to study its nutritional, functional properties and antioxidant activity. We selected the acidic protease as the best enzyme to hydrolyze protein in our experiments. The suitable conditions of enzymatic hydrolysis, i.e. enzyme dosage 6 000 U/g, hydrolysis temperature 50℃, pH 3.5, hydrolysis time 7.0 h, and the degree of hydrolysis was (25.10±0.65)%, hydrolysate yield was (60.09±1.77)% under the optimal conditions. The molecular weight distribution of the hydrolysate as determined by high performance liquid chromatography (HPLC) suggested that significant degradation of blood corpuscle proteins produced the hydrolysate mostly consisting of short peptides below 3 ku with molecules less than 1 ku accounting for the majority (62.82%) of the total peptides. The white blood corpuscle short peptide powder containing all the common amino acids was rich in essential amino acids (53.31%) and had excellent solubility (>60%) and emulsifying stability. With the increasing concentration of blood corpuscle protein, its free radical scavenging activity[1,1-diphenyl-2-picrylhydrazyl radical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH·) and superoxide anion] and reducing power increased. Therefore, acid protease serves best for the hydrolysis of duck blood corpuscle protein, and its peptide powder has good features with high protein, rich essential amino acids and strong antioxidant activity. The blood corpuscle short peptide can be utilized as functional material for the food and feed industry.

Key words： blood corpuscle short peptide; acid protease; functional property; antioxidant activity

Cite this article

ZHENG Zhaojun , YU Zhanqiao , WEI Xubiao , ZHANG Rijun . Preparation and Characterization of Enzymatic Hydrolysis of Duck Blood Corpuscle Short Peptide[J]. Chinese Journal of Animal Nutrition, 2016 , 28(8) : 2521 -2533 . DOI: 10.3969/j.issn.1006-267x.2016.08.024

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