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Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate

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Abstract

Spent hen meat is considered as a category of waste generated by the poultry sector which can lead to serious environmental concerns if not disposed and utilized properly. In this work, spent hen meat was hydrolysed by 2% Flavourzyme (6.5 pH, 55 °C) followed by ultrafiltration to produce three peptide fractions with molecular weights > 10 kDa, 5–10 kDa and < 5 kDa. These fractions were evaluated for antioxidant potential, SDS PAGE and amino acid profile. The SDS PAGE profile demonstrated bands in the low molecular weight (< 10 kDa) region. Peptide fractions of < 5 kDa exhibited highest antioxidant activity and, essential as well as hydrophobic amino acid composition than whole hydrolysate and other peptide fractions. Incorporation of the identified hydrolysate fraction in food could improve its shelf stability while serving as a preventive component against human degenerative diseases.

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Acknowledgements

The authors thank the Vice Chancellor, National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM, Kundli) for providing necessary facilities, support and fund for conducting this research work. Further, the first author expresses gratitude towards the unconditional support of the third author and would like to ask her: Will you marry me? 

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Authors and Affiliations

  1. Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131 028, India

    Deepak Kumar & Prarabdh C. Badgujar

  2. Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh, 243 122, India

    Ayon Tarafdar

  3. Department of Food Technology, Sharda University, Greater Noida, Uttar Pradesh, 201 306, India

    Sneh Lata Dass

  4. Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131 028, India

    Sunil Pareek

Authors
  1. Deepak Kumar
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  2. Ayon Tarafdar
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  3. Sneh Lata Dass
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  4. Sunil Pareek
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  5. Prarabdh C. Badgujar
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Contributions

DK: Conceptualization, formal analysis, data interpretation, writing-original draft. AT: formal analysis, data interpretation, writing-reviewing and editing. SLD: data interpretation; resources, writing-reviewing and editing. SP: resources, writing-reviewing and editing. PB: supervision, resources, validation, writing-reviewing and editing.

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Correspondence to Prarabdh C. Badgujar.

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Kumar, D., Tarafdar, A., Dass, S.L. et al. Antioxidant potential and amino acid profile of ultrafiltration derived peptide fractions of spent hen meat protein hydrolysate. J Food Sci Technol 60, 1195–1201 (2023). https://doi.org/10.1007/s13197-022-05437-w

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  • DOI: https://doi.org/10.1007/s13197-022-05437-w

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