Stability of antioxidant peptides from duck meat after post‐mortem ageing. (3rd August 2017)

• Record Type: Journal Article
• Authors: Liu, Dongmei; Chen, Xing; Huang, Jichao; Zhou, Xinghu; Huang, Ming; Zhou, Guanghong
• Is Part Of: International journal of food science & technology. Volume 52:Number 12(2017)
• Page Start: 2513
• Page End: 2521
• Publication Date: 2017-08-03
• Subjects: Antioxidant peptides -- antioxidant stabilities -- duck meat -- post‐mortem ageing -- simulated gastrointestinal digestion; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.13536
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The stability of antioxidant peptides from aged duck meat during processing and simulated gastrointestinal digestion was investigated. The antioxidant peptides preserved a high stability in the presence of diverse NaCl or upon various time heating. The antioxidant activities were strengthened by the addition of 4–8% glucose or by heating at 100 °C, whereas they were lost under alkaline conditions. During in vitro digestion, the antioxidant activities increased with pepsin treatment but then decreased following trypsin digestion. Pepsin hydrolysed peptides into short fragments and results in the increased exposure of internal hydrophobic amino acids. With further treatment by trypsin, peptides can be hydrolysed completely and more free amino acids were released, leading to the decline in surface hydrophobicity. These variations might be responsible for the change in antioxidant activity during in vitro digestion. The antioxidant peptides from aged duck with high stability can be used as functional food ingredients to improve human health. Abstract : Effect of temperature, pH and pepsin ‐ trypsin digestion on antioxidant activities of peptides in duck meat after 3 days post‐mortem aging.