Optimization of Enzymatic Hydrolysis of Fermented Acid Meat to Produce Antioxidant Peptides
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Abstract:
Dong sour meat and Miao sour meat are used as raw materials, papaya, alkaline, flavor and neutral protease were used for enzymolysis, and the yield of short peptide, hydroxyl radical and DPPH radical scavenging rate of enzymolysis liquid were determined. The results showed that the short peptide yields from alkaline protease enzymolysis were 86.01% (Dong) and 82.52% (Miao), hydroxyl free radical clearance rates were 87.48% (Dong) and 79.88% (Miao), and DPPH free radicals clearance rates were 74.63% (Dong) and 87.87% (Miao). Through comparative analysis, the yield of short peptides from Miao sour meat was higher than that from Dong sour meat. Therefore, protease species, enzyme dosage, enzymatic hydrolysis time and solid-liquid ratio were selected as independent variables, taking the yield of Miao sour meat short peptide and DPPH radical scavenging rate as evaluation index, the optimal enzymatic hydrolysis conditions were determined using response surface. The results showed that the optimal enzymatic hydrolysis process of the antioxidant peptide of sour meat was as follows: the addition of basic protease is 12600 U/g, the enzymatic hydrolysis time is 1 h, and the ratio of feed to liquid is 1:1.09 (m:V). The yield of antioxidant peptide under the optimal conditions was 83.35%, which was the predictive value of 98.99%. DPPH free radical clearance rate was 84.01%, which was the predictive value of 97.33%. This suggests that the peptides from alkaline protease enzymolysis of sour meat have higher antioxidant activity and nutritional value, which provide theoretical basis for further development and utilization.
