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Study on the Extracting Technology for Antioxidant Oligopeptides from Donkey Meat by Two-Step Enzymatic Hydrolysis

Study on the Extracting Technology for Antioxidant Oligopeptides from Donkey Meat by Two-Step Enzymatic Hydrolysis

Lanjie Li1, Jingjing Zhang2, Ruiyan Zhang2, Ning Zhang2, Zixiang Wei2, Guiqin Liu1,*, Riaz Hussain Pasha3, Muhammad Akram Khan4 and Saif-Ur-Rehman5

1College of Agronomy, Liaocheng University, Liaocheng 252000, China
2Institute of Bio-pharmaceutical, Liaocheng University, Liaocheng 252000, China
3Department of Veterinary Biomedical Sciences (Histology), Faculty of Veterinary and Animal Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
4Department of Veterinary Pathology, Faculty of Veterinary and Animal Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
5Department of Parasitology and Microbiology, Faculty of Veterinary and Animal Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
 
* Corresponding author: guiqinliu@lcu.edu.cn

Fig. 1.

Effects of pH (A), enzyme concentration (B), temperature at pH 5.96 (C) and hydrolysis time (D) on DH, PR, and DSA. The pH was 5.96. The enzyme: Substrate ratio was 0.7%. The reaction temperature was 55ºC. Data are presented as mean±SD (n=6). Error bars represent SDs.

Fig. 2.

The DPPH, hydroxyl, superoxide radical scavenging activities of Hydrolysates. Data are presented as mean±SD (n=6). Error bars represent SDs.

Fig. 3.

The molecular weight distribution of Ejiao Oligopeptid and Hydrolysates (3 h).

Equation 1
Equation 2
Equation 3
Equation 4
Equation 5
Equation 6
Equation 7

Pakistan Journal of Zoology

August

Vol. 54, Iss. 4, Pages 1501-2001

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