Abstract
Objective: This study aimed to investigate the nutrient composition and the optimal enzymatic conditions for the peptides of Aspongopus and lay the groundwork for the creation of Aspongopus protein resources. Methods: The fat, protein, crude polysaccharide content, and fatty acid composition were determined according to the national standard method, and the total flavonoid and polyphenol content was determined by the standard curve method. Response surface methodology was used to optimize the enzymatic process conditions of Aspongopus based on the peptide yield; Amino acid analyzer and high-performance gel permeation chromatography was used to determine the amino acid composition and the relative molecular mass distribution of Aspongopus digest; The scavenging ability of Aspongopus digest of DPPH radicals and ABTS+ radicals as well as the total reducing ability were investigated. Results: Aspongopus crude fat content was 43.40%, and protein content was 37.08%; The contents of total sugar, total flavonoids and total phenols were 7.64%, 1.67%, 1.90% respectively; The optimum enzymatic digestion process of Aspongopus was stewing for 5 h and then digesting for was 6 h at pH 10 and 55 ℃, and the peptide yield was 35.74% under these conditions. The ratio of essential amino acids to non-essential amino acids of Aspongopus digest was 70.46%, the percentage of Aspongopus digest relative molecular mass <1 000 was 88.1%; The ABTS+ clearance rate was 88.44% at the concentration of 1.0 mg/mL of the enzymatic digest of Aspongopus. Conclusion: Under the control of the optimal procession conditions, the peptide yield of Aspongopus was 35.74%, with high nutritional value and good antioxidant activity.
Publication Date
5-21-2024
First Page
158
Last Page
164
DOI
10.13652/j.spjx.1003.5788.2023.80507
Recommended Citation
Jiaxu, LI; Yang, YANG; Biying, WANG; Pan, LI; and Bing, DU
(2024)
"Nutritional evaluation and enzymatic hydrolysis peptide preparation process optimization of Aspongopus,"
Food and Machinery: Vol. 40:
Iss.
4, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2023.80507
Available at:
https://www.ifoodmm.cn/journal/vol40/iss4/23
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