Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology

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Abstract

The objective of this research was to optimize antioxidant potential of hydrolyzed protein using Flavourzyme assisted hydrolysis of turkey meat and compare the antioxidant activity of hydrolysates from turkey meat, chicken, and beef. Response surface methodology (RSM) was used to determine the optimal Flavourzyme hydrolysis conditions for preparation of hydrolysate from turkey meat, which were at a temperature of 50.09°C, pH of 5.42, and processing time of 1.08 hours. For comparison, antioxidant activities of the hydrolysate from turkey meat, chicken, and beef under the optimum conditions were determined using reducing power, 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation, hydroxyl radical, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. The antioxidant activity of turkey meat and chicken meat was significantly higher than that of beef (P < 0.05). Therefore Flavourzyme could be regarded as an effective hydrolytic enzyme for preparation of antioxidant hydrolysate from turkey meat, indicating the potential use of it as a functional food ingredient with shelf-life extension purposes.

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