Antioxidative Peptides Derived from Enzyme Hydrolysis of Bone Collagen after Microwave Assisted Acid Pre-Treatment and Nitrogen ProtectionReport as inadecuate




Antioxidative Peptides Derived from Enzyme Hydrolysis of Bone Collagen after Microwave Assisted Acid Pre-Treatment and Nitrogen Protection - Download this document for free, or read online. Document in PDF available to download.

1

School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China





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Abstract This study focused on the preparation method of antioxidant peptides by enzymatic hydrolysis of bone collagen after microwave assisted acid pre-treatment and nitrogen protection. Phosphoric acid showed the highest ability of hydrolysis among the four other acids tested hydrochloric acid, sulfuric acid and-or citric acid. The highest degree of hydrolysis DH was 9.5% using 4 mol-L phosphoric acid with a ratio of 1:6 under a microwave intensity of 510 W for 240 s. Neutral proteinase gave higher DH among the four protease tested Acid protease, neutral protease, Alcalase and papain, with an optimum condition of: 1 ratio of enzyme and substrate, 4760 U-g; 2 concentration of substrate, 4%; 3 reaction temperature, 55 °C and 4 pH 7.0. At 4 h, DH increased significantly P 0.01 under nitrogen protection compared with normal microwave assisted acid pre-treatment hydrolysis conditions. The antioxidant ability of the hydrolysate increased and reached its maximum value at 3 h; however DH decreased dramatically after 3 h. Microwave assisted acid pre-treatment and nitrogen protection could be a quick preparatory method for hydrolyzing bone collagen. View Full-Text

Keywords: bone collagen; nitrogen protection; microwave assisted acid pre-treatment; enzyme hydrolysis; antioxidant activity bone collagen; nitrogen protection; microwave assisted acid pre-treatment; enzyme hydrolysis; antioxidant activity





Author: Yun-Jian Lin 1,2, Guo-Wei Le 1,2,* , Jie-Yun Wang 1, Ya-Xin Li 1, Yong-Hui Shi 1,2 and Jin Sun 1,2

Source: http://mdpi.com/



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