Investigation of Properties of Bioactive Peptides Derived from Enzymatic Hydrolysis of Chicken Slaughter Waste

Document Type : Research Paper

Authors

1 Graduated MSc of Food Science and Technology, Islamic Azad University, Science and Research Branch,Tehran, Iran.

2 Associate Professor of Food Science and Technology, Islamic Azad University, Science and Research Branch,Tehran, Iran.

3 Assistant Professor of Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

Abstract

The purpose of this study was to investigate the possibility of producing bioactive peptides from chicken waste proteins by enzymatic hydrolysis. Protein extract of chicken waste was hydrolyzed by Actinidin Cyanocele extract. Then it was estimated the degree of hydrolysis, mean length of the peptide chain and the antioxidant property of the hydrolyzed product. Assay of antioxidant property of protein hydrolyzates showed that in the first four hours, antioxidant property of experiment samples increased to 85%, while with increasing the hydrolysis until 8 hours, the antioxidant activity decreased to 32%. The reason for this reduction can be more hydrolysis and degradation in regions of bioactive peptides that have antioxidant properties. So, the results of this study indicated that enzymatic hydrolysis of chicken waste is a way for production of natural antioxidant compounds that can be considered as drug or additive in food and pharmaceutical industries.

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References

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Iranian Journal of Biosystems Engineering
Volume 49, Issue 4
March 2019
Pages 589-596

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History

  • Receive Date: 15 October 2017
  • Revise Date: 18 May 2018
  • Accept Date: 26 May 2018

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