Optimization of the preparation process and antioxidant activity of oligopeptides from Lueyang black-bone chicken

Authors

ZHANG Xinyue, School of Biological Science & Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China; Shaanxi Province Key Laboratory of Bio-Resources, Hanzhong, Shaanxi 723000, China
CHEN Rui, School of Biological Science & Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China; Shaanxi Province Key Laboratory of Bio-Resources, Hanzhong, Shaanxi 723000, China; Collaborative Innovation Center for Comprehensive Development of Bio-Resources in Qinba Mountain Area of Southern Shaanxi ，Hanzhong, Shaanxi 723000, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong, Shaanxi 723000, ChinaFollow
CHEN Liwei, School of Biological Science & Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China; Collaborative Innovation Center for Comprehensive Development of Bio-Resources in Qinba Mountain Area of Southern Shaanxi ，Hanzhong, Shaanxi 723000, China
LI Haicheng, School of Biological Science & Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723000, China; Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong, Shaanxi 723000, China

Corresponding Author(s)

陈锐（1979—），男，陕西理工大学高级实验师，硕士。E-mail：rchen0411@163.com

Abstract

[Objective] To prepare oligopeptides from Lueyang black-bone chicken in order to increase its added value and to determine their antioxidant activity. [Methods] Lueyang black-bone chicken meat was used as the raw material. Two proteases were employed for compound enzymatic hydrolysis, and response surface methodology was applied to optimize the preparation process of Lueyang black-bone chicken oligopeptides and to evaluate their antioxidant activity. [Results] The optimal preparation process for compound hydrolysis of Lueyang black-bone chicken oligopeptides was as follows: neutral protease and acid protease in combination, substrate concentration 3 g/100 mL, enzymatic hydrolysis time 4 h, total enzyme addition 9 300 U/g, hydrolysis pH 6.5, and enzyme ratio 1∶1. Under these conditions, the hydrolysate had the highest trichloroacetic acid (TCA)-soluble short peptide content of 10.29 mg/mL, which was close to the predicted value, with a protein recovery rate of 71.52%. The IC50 values of Lueyang black-bone chicken oligopeptides for scavenging DPPH |radicals, ABTS+ radicals, and hydroxyl radicals were 4.675 mg/mL, 31.401 μg/mL, and 4.769 mg/mL, respectively, and the reducing ability of 10 mg/mL oligopeptides was close to that of ascorbic acid at 0.02 mg/mL. [Conclusion] The experimental process can yield a considerable amount of Lueyang black-bone chicken oligopeptides with antioxidant activity.

Publication Date

1-23-2026

First Page

130

Last Page

138

DOI

10.13652/j.spjx.1003.5788.2024.81246

Recommended Citation

Xinyue, ZHANG; Rui, CHEN; Liwei, CHEN; and Haicheng, LI (2026) "Optimization of the preparation process and antioxidant activity of oligopeptides from Lueyang black-bone chicken," Food and Machinery: Vol. 42: Iss. 1, Article 17.
DOI: 10.13652/j.spjx.1003.5788.2024.81246
Available at: https://www.ifoodmm.cn/journal/vol42/iss1/17

References

[1] 黄梦君,许淑芳.食源性低聚肽的消化吸收机制及营养功能的研究进展 [J].中国食物与营养,2021,27(10):55-58.HUANG M J,XU S F.Research progress on digestion and absorption mechanism and nutritional function of food derived oligopeptides [J].Food and Nutrition in China,2021,27(10):55-58.
[2] SOTOUDEH B,AZIZI M H.Production of bioactive peptides with antioxidant and antihypertensive activities from wheat gluten using Withania coagulans [J].Journal of Food Measurement and Characterization,2024,18(3):2 101-2 109.
[3] HU H H,LI J F,CHEN F,et al.Isolation and characterization of DPP-IV inhibitory peptide from rabbit meat hydrolysate:Mechanism,gastrointestinal resistance,and hypoglycemic effects of Leucyl-leucine (LL) [J].Food Bioscience,2024,61:104592.
[4] WANG K,HAN L H,TAN Y Q,et al.Novel hypocholesterolemic peptides derived from silver carp muscle:the modulatory effects on enterohepatic cholesterol metabolism in vitro and in vivo [J].Journal of Agricultural and Food Chemistry,2023,71(14):5 565-5 575.
[5] SHAN X X,YIN B,LIAO X Z,et al.Exploration and characterization of antimicrobial peptides from shrimp litopenaeus vannamei by A genomic and transcriptomic approach [J].Marine Biotechnology,2024,26(5):975-990.
[6] 倪策,曹天红,陈敏,等.核桃粕源抗氧化活性肽的酶解制备及活性分析 [J].食品与机械,2024,40(5):51-61.NI C,CAO T H,CHEN M,et al.Enzymatic hydrolysis preparation and activity analysis of antioxidant peptides derived from walnut dregs [J].Food & Machinery,2024,40(5):51-61.
[7] NIE W,DU Y Y,XU F R,et al.Oligopeptides from Jinhua ham prevent alcohol-induced liver damage by regulating intestinal homeostasis and oxidative stress in mice [J].Food & Function,2021,12(20):10 053-10 070.
[8] 刘福柱,魏忠义,刘景星.乌鸡白凤丸药源的开发研究：略阳鸡与泰和鸡的肉质比较 [J].畜牧兽医杂志,1992,11(1):3-6.LIU F Z,WEI Z Y,LIU J X.Research on the development of medicinal source of Wuji Baifengwan:comparison of meat quality between Lueyang chicken and Taihe chicken [J].Journal of Animal Science and Veterinary Medicine,1992,11(1):3-6.
[9] 刘文颖,谷瑞增,鲁军,等.乌鸡低聚肽的制备及其稳定性研究[J].食品科技,2014,39(12):157-160.LIU W Y,GU R Z,LU J,et al.Preparation and stability of black-bone silky fowl oligopeptides [J].Food Science and Technology,2014,39(12):157-160.
[10] 钟群.雪峰乌骨鸡活性肽制备及抗氧化功能测定 [D].广州:华南农业大学,2016.ZHONG Q.Research of bioactive peptide preparation by enzymatic methods and its antioxidant activity of Xuefeng black chicken [D].Guangzhou: South China Agricultural University,2016.
[11] 白芳,李映红,吴正治,等.HPLC-PAD 法优化乌骨鸡活性肽分离纯化 [J].生物加工过程,2019,17(6):610-614.BAI F,LI Y H,WU Z Z,et al.Optimization of isolation conditions for active peptides from Black-Bone Silky Fowl (Gallus gallus domesticus Brisson ) by HPLC-PAD [J].Chinese Journal of Bioprocess Engineering,2019,17(6):610-614.
[12] 徐 娟,吕 嘉 枥.乳 蛋 白 水 解 液 中 多 肽 含 量 测 定 方 法 的 研 究[J].食品科技,2010,35(12):275-278.XU J,LV J L.Determination of content of peptides in milk protein hydrolysates [J].Food Science and Technology,2010,35(12):275-278.
[13] 后鹏飞,黄静,罗丹,等.响应面法优化南方大口鲶鱼骨多肽酶解工艺及其风味分析 [J].食品科技,2023,48(12):127-134.HOU P F,HUANG J,LUO D,et al.Optimization of polypeptidase hydrolysis process and flavor analysis of silurus meridionalis Chen bone by response surface methodology [J].Food Science and Technology,2023,48(12):127-134.
[14] JI X M,CUI S X,ZHAO Z J,et al.Enzymatic hydrolysis of chicken bone for protein recovery [J].Food Bioscience,2025,65:106133.
[15] 谢莎,赵秋钰,杨发忠,等.小孢粉孢牛肝菌营养成分及化学成分分析与评价 [J].现代食品科技,2024,40(10):113-124.XIE S,ZHAO Q Y,YANG F Z,et al.Analysis and evaluation of nutritional and chemical components of Tylopilus microsporus [J].Modern Food Science and Technology,2024,40(10):113-124.
[16] 郑昌亮,陈梦婷,汪兰,等.鳙鱼肌原纤维蛋白源抗氧化肽的稳定性研究 [J].食品与发酵工业,2023,49(8):43-50.ZHENG C L,CHEN M T,WANG L,et al.Stability of antioxidant peptides from bighead carp (Aristichthys nobilis ) myofibrillar protein [J].Food and Fermentation Industries,2023,49(8):43-50.
[17] 张靖.羊骨多肽的制备及其抗氧化能力研究 [D].呼和浩特:内蒙古农业大学,2021.ZHANG J.Preparation of sheep bone polypeptide and its antioxidant ablility [D].Hohhot:Inner Mongolia Agricultural University,2021.
[18] 杨玉亮,衣大龙,刘春雨,等.体外模拟消化对牦牛骨胶原蛋白 肽 抗 氧 化 活 性 的 影 响 [J].食 品 与 发 酵 工 业,2021,47(13):79-84.YANG Y L,YI D L,LIU C Y,et al.Effects of in vitro simulated digestion on the antioxidant activity of yak bone collagen peptides [J].Food and Fermentation Industries,2021,47(13):79-84.
[19] SARABANDI K,SADEGHI MAHOONAK A,HAMISHEKAR H,et al.Microencapsulation of casein hydrolysates:physicochemical,antioxidant and microstructure properties [J].Journal of Food Engineering,2018,237:86-95.
[20] CAI W W,HU X M,WANG Y M,et al.Bioactive peptides from skipjack tuna cardiac arterial bulbs:preparation,identification,antioxidant activity,and stability against thermal,pH,and simulated gastrointestinal digestion treatments [J].Marine Drugs,2022,20(10):626.
[21] 沈畅华,杨娟,张远红,等.双酶酶解鸽胸肉工艺优化及抗氧化性评价 [J].食品与机械,2023,39(4):163-169.SHEN C H,YANG J,ZHANG Y H,et al.Optimization of response surface methodology and evaluation of antioxidant activity of double-enzyme hydrolyzed pigeon brisket [J].Food & Machinery,2023,39(4):163-169.
[22] 林登峰,李珊慧,赵洪雷,等.响应面法优化三文鱼骨排酶解工艺的研究 [J].中国调味品,2024,49(8):90-97.LIN D F,LI S H,ZHAO H L,et al.Study on optimization of enzymatic hydrolysis process of salmon bone steak by response surface methodology [J].China Condiment,2024,49(8):90-97.
[23] 朱秀清,李美莹,孙冰玉,等.复合酶分步水解法制备汉麻多肽及其抗氧化特性研究 [J].食品工业科技,2021,42(2):161-169.ZHU X Q,LI M Y,SUN B Y,et al.Preparation of polypeptides from hemp by two-step enzymatic hydrolysis with complex enzymes and its antioxidant properties [J].Science and Technology of Food Industry,2021,42(2):161-169.
[24] 虞丹丹,魏文志,关利,等.复合酶酶解法制备中华草龟皮胶原蛋白肽的工艺优化 [J].中国调味品,2024,49(8):28-33.YU D D,WEI W Z,GUAN L,et al.Optimization of preparation technology of chinemys Reevesii skin collagen peptide by compound enzymes enzymatic hydrolysis method[J].China Condiment,2024,49(8):28-33.
[25] 张 典,李 龄 佳,崔 春,等.牡 蛎 酶 解 工 艺 的 响 应 面 优 化 研 究[J].中国调味品,2019,44(5):12-16.ZHANG D,LI L J,CUI C,et al.Optimization of oyster enzymatic hydrolysis process by response surface method [J].China Condiment,2019,44(5):12-16.
[26] 米春孝,周慧,胡兴媛,等.微波辅助酶解罗非鱼皮抗氧化肽制备及结构分析 [J].食品与机械,2025,41(6):173-181.MI C X,ZHOU H,HU X Y,et al.Preparation and structural analysis of antioxidant peptides from tilapia skin by microwave-assisted enzymatic hydrolysis [J].Food & Machinery,2025,41(6):173-181.
[27] 张瑞麟,杜超,鞠雪莹,等.超声辅助提取 3种油茶籽粕多糖及抗氧化活性研究 [J].中国粮油学报,2022,37(7):122-127.ZHANG R L,DU C,JU X Y,et al.Ultrasonic-assisted extraction of polysaccharides and antioxidant activity from three kinds of camellia oleifera meal [J].Journal of the Chinese Cereals and Oils Association,2022,37(7):122-127.
[28] 曹燕峰,常立炀,张修正,等.海湾扇贝抗氧化肽对酒精性肝损伤的保护作用 [J].食品科学,2024,45(19):87-93.CAO Y F,CHANG L Y,ZHANG X X,et al.Protective effect of antioxidant peptides from Argopecten irradians against alcoholic liver injury [J].Food Science,2024,45(19):87-93.