Bioactive Peptides from Chicken Meat

G. Nieto; G. Ros; Y.L. Xiong

Bioactive Peptides from Chicken Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

G. Nieto

G. Nieto ¹Department of Food Technology, Nutrition and Food Science, Veterinary Faculty. University of Murcia, 30100 Spain
²Department of Animal and Food Sciences, University of Kentucky, 206 W.P. Garrigus Building, KY 40546-0275, USA; gnieto@um.es

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G. Ros

G. Ros ¹Department of Food Technology, Nutrition and Food Science, Veterinary Faculty. University of Murcia, 30100 Spain

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, and

Y.L. Xiong

Y.L. Xiong ²Department of Animal and Food Sciences, University of Kentucky, 206 W.P. Garrigus Building, KY 40546-0275, USA; gnieto@um.es

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Type:: Chapter

Pages:: 987–988

DOI:: https://doi.org/10.3920/9789086868605_443

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The objective of this study was to identify bioactive peptides from in vitro digests of chicken protein. For that, Chicken protein (CP) was subjected to a two-stage in vitro digestion (1 h pepsin followed by 2 h pancreatin at 37 °C). The pepsin digest was subjected to Sephadex G-25 gel filtration. LC-MS/MS identified Ile-Glu-Cys-His-Val (III); Tyr-Val-Lys- Gln (II) and Arg-Glu-Ser-Ile-Gly, Asp (I) to be the prominent peptides/amino acid in these fractions. Of the three fractions collected, fractions II (734 Da) and III (730 Da) showed the highest ABTS+ scavenging activity and were 30-32% superior to mixed chicken protein digest (P<0.05). Fraction III was most effective in neutralising ·OH and was 89% more efficient (P<0.05) than mixed chicken digest.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Bioactive Peptides from Chicken Meat

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63rd International Congress of Meat Science and Technology

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