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KMID : 1024620220420050800
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Food Science of Animal Resources
2022 Volume.42 No. 5 p.800 ~ p.815
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Preparation and Antioxidant Activities of High Fischer's Ratio Oligopeptides from Goat Whey
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Yusi Qin
Ming Cheng
Xiaoxue Fan
Xiaoqing Shao
Kwon Ki-Sang
Hua Jiang
Xiaoning Zhang
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Abstract
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This study aimed to obtain high Fischer's ratio oligopeptides from goat whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey was done with the approach of sequential digestion of pepsin and flavourzyme. With the adsorption of aromatic amino acids by activated carbon, HFO with a Fischer's ratio of 27.070 and a molecular weight of 200-1,000 Da were obtained, and the branched-chain amino acids accounted for 22.87%. Then the antioxidant activity of HFO was evaluated. At the concentrations of 2.0 mg/mL and 0.50 mg/mL, HFO scavenged 77.27% and 99.63% of 1,1-diphenyl-2-picrylhydrazyl and 3-ethylbenzthiazoline-6-sulphonate free radicals respectively. The scavenging rate of HFO against hydroxyl radicals reached 92.31% at the concentration of 0.25 mg/mL. Animal experiments demonstrated that HFO could moderate the changes of malondialdehyde, superoxide dismutase and glutathione peroxidase caused by CCl4-induced oxidative stress in vivo. This study indicated that HFO from goat whey was capable of oxidation resistance both in vivo and in vitro, which provided a scientific basis for the high-value processing and application of goat milk whey.
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KEYWORD
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goat whey, enzymatic hydrolysis, high Fischer's ratio oligopeptides, antioxidant, free radical
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