Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis

GU Luping; ZHANG Yu; LI Junhua; CHANG Cuihua; YANG Yanjun; SU Yujie

doi:10.13386/j.issn1002-0306.2022060043

Volume 43 Issue 23

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(23): 252-258. > DOI: 10.13386/j.issn1002-0306.2022060043

GU Luping, ZHANG Yu, LI Junhua, et al. Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis[J]. Science and Technology of Food Industry, 2022, 43(23): 252−258. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060043.

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Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis

GU Luping^{1, 2, 3,},
ZHANG Yu^{1, 2, 3},
LI Junhua^{1, 2, 3},
CHANG Cuihua^{1, 2, 3},
YANG Yanjun^{1, 2, 3},
SU Yujie^{1, 2, 3, ,}

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
National Functional Food Engineering Technology Research Center, Jiangnan University, Wuxi 214122, China
3.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

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Received Date: June 05, 2022
Available Online: October 05, 2022

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Abstract

Abstract

In this study, the eggshell membrane peptides were prepared using a two-step process involved extrution and enzymatic hydrolysis. The process parameters were determined by evaluation of the total nitrogen recovery, D-glucuronic acid yield and antioxidant activity. The optimum extrution process were 140 ℃ (temperature), 100 r/min (screw rotation speed) and 20% (moisture content). And the optimum conditions of enzymatic hydrolysis were 6 h (time), 12000 U/g (enzyme amount) and 55 ℃ (temperature). Under these conditions, the total nitrogen recovery and D-glucuronic acid yield were 60.8% and 12.4 mg/g, respectively. The ABTS, OH free radical scavenging ability and Fe²⁺ chelating ability of the shell membrane peptides were 29.46% (0.1 mg/mL), 26.58% (5 mg/mL) and 50.25% (0.4 mg/mL), respectively. And their cellular antioxidant activity reached 65% (10 μg/mL). Results on the molecular mass distribution indicated that the main components were oligopeptides (252~2435 Da), accounting for 81.8%. Analysis on the amino acid composition suggested a high level of Asp and Glu in the peptides, and the content of amino acids related with antioxidant activity was 44.70 g/100 g protein. And thus, the shell membrane peptides have great potentials as natural antioxidants in the field of food, healthy product and cosmetic.
- extruding expansion,
- enzymatic treatment,
- eggshell membrane peptides,
- antioxidant activity

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References (34)

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