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Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties

International Journal of Peptide Research and Therapeutics volume 26, pages 717–725 (2020)Cite this article

Abstract

This study evaluated the effects of enzymatic hydrolysis of chicken viscera protein concentrate (CVPC) on the production of protein hydrolysates with antioxidant and antihypertensive properties. Alcalase® 2.4 L, Flavourzyme® 500 L and Neutrase® 0.8 L were used for protein hydrolysis following a simplex-centroid mixture design. The antioxidant capacity of the CVPC hydrolysates showed values ​​ranging from 59.31 to 70.70% and from 142.90 to 189.00 Trolox EQ/g for DPPH scavenging assay and total antioxidant capacity, respectively. For antihypertensive activity, the CVPC hydrolysates showed great capacity of inhibition of the angiotensin-converting enzyme (ACE), reaching values ranging from 70.53 to 83.72%. Considering obtaining protein hydrolysates with bifunctional and equilibrated biological properties, the mixture of Alcalase® 2.4 L and Flavourzyme® 500 L in equal proportions was selected as the most adequate formulation for enzymatic hydrolysis. Additionally, the ultrafiltration of the CVPC hydrolysates was investigated in order to separate the active fractions. The results showed that the fractionation did not favor the increase of the biological properties evaluated, demonstrating that in this study, these characteristics were related not to the isolated peptides, but to the set of peptides produced through the hydrolysis process.

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Acknowledgements

The work described in this paper was substantially supported by the Department of Food Science, School of Food Engineering, University of Campinas, which are gratefully acknowledged. The UNICAMP Scientific Research Program (PIBIC) and the National Council for Scientific and Technological Development-Brazil (CNPq) are also acknowledged for the opportunity to develop this project and by granting the scholarship.

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Authors and Affiliations

  1. Department of Food Science, School of Food Engineering, University of Campinas, 80 Rua Monteiro Lobato, Campinas, SP, Brazil

    Jessika Gonçalves dos Santos Aguilar, Ana Karoliny Santos de Souza & Ruann Janser Soares de Castro

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  1. Jessika Gonçalves dos Santos Aguilar
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  2. Ana Karoliny Santos de Souza
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  3. Ruann Janser Soares de Castro
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Correspondence to Ruann Janser Soares de Castro.

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dos Santos Aguilar, J.G., de Souza, A.K.S. & de Castro, R.J.S. Enzymatic Hydrolysis of Chicken Viscera to Obtain Added-Value Protein Hydrolysates with Antioxidant and Antihypertensive Properties. Int J Pept Res Ther 26, 717–725 (2020). https://doi.org/10.1007/s10989-019-09879-3

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  • DOI: https://doi.org/10.1007/s10989-019-09879-3

Keywords

  • Chicken viscera protein
  • Bioactive peptides
  • Enzymatic hydrolysis
  • Optimization
  • Mixture design