Peptide Based Antioxidant Supplements From Chicken Protein Hydrolyzate

The antioxidant bioactive peptides derived from food proteins can be developed into nutraceutical supplements and functional foods to  maintain health and prevent diseases caused by oxidative stress. Our preliminary studies  indicated that chicken skin protein hydrolyzate that produced  from enzymatic hydrolysis of chicken skin with papain enzyme  at concentration of 3% (b/ b protein based) for 24 hour  showed strong antioxidant activity on DPPH radicals.

This study aims to  separate the  antioxidant bioactive peptides components in chicken skin protein hydrolysates based on their molecular size using molecular wight cut off  (MWCO) methods and analyze amino acid composition of each antioxidant bioactive peptides fractions. Testing the antioxidant activity for each peptide fraction will be carried out in vitro by the DPPH method. This research phase begins with optimizing the hydrolysis time of chicken skin (6, 12, and 36 hours) with the concentration of the enzyme papain (3% w / w protein) at 50oC and pH 7. The hydrolysis process is stopped by heating 85oC for 15 minutes. Each protein hydrolyzate obtained was dried with a freez drier and then determined the degree of hydrolysis and its antioxidant activity. Protein hydrolyzate with the highest antioxidant activity will then be fractionated based on its molecular weight ( MWCO 10kDa and 3 kDa) by centrifugal ultrafiltration methods. Each peptide fraction obtained will then be tested for its antioxidant activity,  amino acid composition and molecular weight profile. The  bioactives peptides antioxidant  having characteristic amino acid composition with certain molecular weight  will be produced from  this research.