Studies on antioxidative activities of hydrolysates from defatted breast meat of spent layer and goose

• Main Authors: Hsiao-Chieh Wang, 王曉捷
• Other Authors: Chun-Chin Kuo
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/14674481171501054075

碩士 === 東海大學 === 食品科學系 === 98 === Defatted breast meat of spent layer and goose were hydrolyzed by alcalase or flavourzyme respectively. To discover the influence of enzyme types and hydrolysis time, degree of hydrolysis, yield, antioxidative activies, carnosine, anserine and non-heme iron of the hydrolysates from breast meat of spent layer and goose. Results showed that the DH (degree of hydrolysis) of defatted breast meat of spent layer and goose hydrolysates significant increased with the increase of enzyme concentration and hydrolysis time (p＜0.05), but there was no significant difference between 7.5 % and 10 % (p＞0.05). The conditions used for 7.5 % alcalase or flavourzyme to produce hydrolysates of defatted breast meat of spent layer and goose hydrolyzed 0, 120, 240 and 360 minutes. The DH, yield, carnosine and anserine of defatted breast meat of spent layer hydrolysates increased with the increase of hydrolysis time, but non-heme iron of the hydrolysates from breast meat of spent layer was no significant difference (p＞0.05). The DH, yield, carnosine and anserine and non-heme iron of defatted breast meat of goose hydrolysates increased with the increase of hydrolysis time, but anserine of the hydrolysates from breast meat of goose obtained by flavourzyme hydrolyzed 360 minutes was significant decrease (p＞0.05). Antioxidative antivity of hydrolysate from breast meat of spent layer and goose increased significantly after enzymatic hydrolysis (p＜0.05). Hydrolysates from breast meat of spent layer and goose obtained by alcalase hydrolyzed 360 minutes which had the greater antioxidative antivity on DPPH radical scavenging activity, reducing power, metal chelating activity and hydroxyl radical scavenging activity. In order to enhance the antioxidative antivity of SLAH360 m (hydrolysate of defatted breast meat of spent layer hydrolyzed by alcalase for 360 minutes) and GAH360 m (hydrolysate of defatted breast meat of goose hydrolyzed by alcalase for 360 minutes) were further fractionated into five fractions using four different molecular weight cut-off (MWCO) membranes and discover the influence of molecular weight distribution, hydroxyl radical scavenging activity and inhibitory activity of angiotensin converting enzyme. Results showed that the peptides of molecular weight less than 6,512 Da which had the greater hydroxyl radical scavenging activity and inhibitory activity of angiotensin-I converting enzyme.