Enzymatic Preparation and Sequence Analysis of Antioxidant Peptides from Chicken Lung

Chicken lung is generally utilized as a low-value feed in poultry slaughtering industry. In order to increase the added value of chicken lung, this study determined the proximate chemical composition of chicken lung and prepared antioxidant peptide by enzymatic hydrolysis. Firstly, using 1, 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging rate and crude peptide content as indexes, the effects of the kinds of enzyme, pH, enzyme supplemental levels and hydrolysis time on antioxidant peptide activity were investigated by single factor experiment. Secondly, based on the results, Box-Behnken response surface designed was used to optimize the reaction conditions for enzymatic hydrolysis of chicken lung antioxidant peptide. The main influencing factors were pH, enzyme supplemental levels and hydrolysis time (P