Influence of Commercial Protease and Drying Process on Antioxidant and Physicochemical Properties of Chicken Breast Protein Hydrolysates

Overview

Journal Foods

Specialty Biotechnology

Date 2021 Dec 24

PMID 34945544

Citations 4

Authors

Phatthawin Setthaya

Sanchai Jaturasitha

Sunantha Ketnawa

Thanongsak Chaiyaso

Kenji Sato

Rawiwan Wongpoomchai

Affiliations

Soon will be listed here.

Abstract

Different proteases can be applied to produce certain bioactive peptides. This study focused on the effects of some commercial proteases and drying processes on the physical, chemical, and biological properties of chicken breast hydrolysates (CBH). Chicken breast hydrolyzed with Alcalase presented a higher degree of hydrolysis (DH) than papain. Moreover, the treatment with Alcalase, followed by papain (A-P), was more proficient in producing antioxidant activities than a single enzyme treatment. Conditions comprising 0.63% Alcalase (/) at pH 8.0 and 52.5 °C for 3 h, followed by 0.13% papain (/) at pH 6.0 and 37 °C for 3 h, resulted in the highest yields of DH and peptide contents. The spray-dried microencapsulated powder improved the physicochemical properties including moisture content, color measurement, solubility, and particle morphology. In summary, the dual enzyme application involving the hydrolysis of Alcalase and papain, coupled with the spray-drying process, could be used to produced antioxidant CBH.

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