Functional and antioxidant properties of a chicken blood meal hydrolysate / Propriedades funcionais e antioxidantes de um hidrolisado de farinha de sangue de frango

Fillemon Edillyn da Silva Bambirra Alves, Gerson Lopes Teixeira, Suelen Ávila, Rosemary Hoffmann Ribani, Agnes de Paula Scheer

Abstract


Chicken blood is a slaughterhouse by-product rich in protein commonly transformed into blood meal. In this study, the potential of chicken blood meal as a source of protein hydrolysates with interesting properties for the industry was investigated. The hydrolysis performed at 60 °C, pH 8.0 and 5% enzyme-to-substrate ratio with Alcalase® 2.4L for 90 minutes resulted in a DH of 19.3% by the pH-stat method and 22.7% by the OPA assay. A 1:3 (v/v) O/W emulsion prepared with 1% hydrolysate solution had an emulsifying activity index of 74.4 m²/g and an emulsifying stability index of 413.2 min. Microphotographs taken at days 0 and 7 showed that the number of droplets in the emulsion seems to decrease over time due to coalescence. After whipped, the 1% hydrolysate solution had 32% foam capacity and 6% foam stability after one-hour rest. The hydrolysate was found to be an electron donor and metal reducer according to the FRAP assay (6.8 μmol TE/g), but displayed no radical scavenging activity according to the ABTS and DPPH assays. The results suggest that chicken blood meal hydrolysate may be a potential ingredient in the food, pharmaceutical and cosmetic industries.

 


Keywords


animal protein; hydrolysis; emulsion; foaming; antioxidant.

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DOI: https://doi.org/10.34117/bjdv6n4-330

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