Abstract
Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported.
Highlights
Indian layer industry is growing at the rate of 6-7% per annum with current population of layer birds estimated at 240 million [1]
Higher degree of hydrolysis is essential for enhancing the solubility of lower molecular weight protein fractions which directly influence the antioxidant potential of the resulting hydrolysate [18]
SDS-PAGE profile of spent hen meat protein hydrolysate showed good resolution of low molecular weight peptides at optimized conditions which were associated with antioxidant potential
Summary
Indian layer industry is growing at the rate of 6-7% per annum with current population of layer birds estimated at 240 million [1]. The hens progress in age and develop cross linkages in their collagen network manifested in less juicy, tougher, and chewier meat [2]. Hens that lose their capacity to lay eggs efficiently are referred to as “spent.” Approximately 140 million spent hens are generated annually, taking their laying cycle and moulting into consideration. E generated hydrolysates have been shown to possess enhanced nutritional and therapeutic activities including but not limited to antioxidant activity [3, 4], antihypertensive activity [5], hypoglycaemic effect [6], antimicrobial properties [7], and antitumor activity [8] Functional characteristics of these hydrolysates are due to bioactive peptides formed during hydrolysis of native
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