This study addresses the valorization of duck blood, an underutilized protein-rich by-product from the poultry industry, into bioactive protein hydrolysates with antioxidant and ACE inhibitory properties. Raw and heat-treated duck blood were compared as substrates for enzymatic hydrolysis using Neutrase and Papain. Gel electrophoresis revealed that heat treatment reduced fibrinogen content, while FTIR analysis showed that heat treatment modified the protein structure, increasing β-sheet content from 21.13 % to 34.96 %. Heat-treated duck blood hydrolyzed by Neutrase exhibited superior hydrolysis (9.53 %) and protein recovery (60.28 %) compared to raw blood. Pilot-scale production (1000 L) enhanced hydrolysate yield and maintained bioactive properties. LC-MS/MS analysis identified five novel bioactive peptides derived from the hydrolysate's 4-h simulated gastrointestinal (GI) digestion, with WMHVR demonstrating the highest antioxidant and ACE inhibitory activities. Molecular docking simulations revealed that WMHVR competitively inhibits ACE by binding to the S1, S2, and S′ pockets through van der Waals and hydrogen bonding interactions. The GI-hydrolysate and identified peptides maintained bioactivity during simulated GI and blood plasma digestion, with ACE inhibition increasing over time. This research transforms food industry waste into functional protein hydrolysates, offering applications in nutraceuticals and functional foods while promoting sustainable practices through waste protein valorization.
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