Jin Yitong, Zhou Peng, Zhu Chengzhi, Liu Yanan, Zhao Zhijun
College of Environmental Science and Engineering, Donghua University, 2999 North Renmin Road, Shanghai 201620, China.
Lab of Biorefinery, Shanghai Advanced Research Institute, Chinese Academy of Sciences, Shanghai 201210, China.
Foods. 2024 Dec 23;13(24):4171. doi: 10.3390/foods13244171.
Antioxidants play an important role in maintaining health and enhancing food stability by neutralizing free radicals. This study aimed to extract antioxidant peptides from white-feathered chicken bones through enzymatic hydrolysis, optimize the enzymatic hydrolysis conditions, and further investigate the relevance between the amino acid composition, molecular weight, and antioxidant activity of the resulting chicken bone hydrolysate. Alcalase was the most effective enzyme for hydrolyzing cooked chicken bones compared with papain, pepsin, and trypsin, yielding hydrolysates with the highest DH and ABTS radical scavenging activity. The enzymatic conditions were optimized using single-factor experiments and response surface methodology (RSM). The optimal conditions were a substrate concentration of 10%, an enzyme-substrate ratio of 502.75 U/g, a hydrolysis temperature of 48.48 °C, and a hydrolysis time of 1.13 h. Under these conditions, the ABTS radical scavenging activity reached 83.43%. Amino acid composition analysis revealed that peptides from chicken bones were rich in glycine, glutamic acid, alanine, proline, and aspartic acid, which were associated with antioxidant functions. Among these peptides, those with a molecular weight below 3 kDa exhibited the highest antioxidant effects through membrane filtration. In summary, chicken bone hydrolysate exhibits potent antioxidant activity, nominating them for potential application as natural antioxidants investible in novel functional foods and pharmaceuticals.
抗氧化剂通过中和自由基在维持健康和提高食品稳定性方面发挥着重要作用。本研究旨在通过酶解从白羽鸡骨中提取抗氧化肽，优化酶解条件，并进一步研究所得鸡骨水解产物的氨基酸组成、分子量与抗氧化活性之间的相关性。与木瓜蛋白酶、胃蛋白酶和胰蛋白酶相比，碱性蛋白酶是水解熟鸡骨最有效的酶，产生的水解产物具有最高的水解度和ABTS自由基清除活性。采用单因素实验和响应面法（RSM）对酶解条件进行了优化。最佳条件为底物浓度10%、酶底物比502.75 U/g、水解温度48.48℃、水解时间1.13 h。在此条件下，ABTS自由基清除活性达到83.43%。氨基酸组成分析表明，鸡骨肽富含甘氨酸、谷氨酸、丙氨酸、脯氨酸和天冬氨酸，这些氨基酸与抗氧化功能有关。在这些肽中，分子量低于3 kDa的肽通过膜过滤表现出最高的抗氧化效果。总之，鸡骨水解产物具有强大的抗氧化活性，有望作为天然抗氧化剂应用于新型功能食品和药品中。
