Antioxidant Properties of Deer Blood Hydrolysate and the Possible Mode of Action

Abstract:

Deer blood was hydrolyzed using Alcalase with hydrolysis time ranged form 0 to 6 h, and the degree of hydrolysis (DH) of protein hydrolysates increased with increasing hydrolysis time (P < 0.05). The reducing power, radicals scavenging activities and Cu2+-chelation ability of deer blood hydrolysate (DBH) significantly enhanced with increasing hydrolysis time (P < 0.05). The antioxidant activity of DBH, indicated by thiobarbituric acid-reactive substance (TBARS) values in a liposome-oxidizing system, increased with increasing DH (P < 0.05). The results indicated that antioxidant activity of DBH depended on hydrolysis time, and the hydrolyzed deer blood could be a potent food antioxidant.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1435-1440
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1435
• Online since: January 2013
• Authors: Shuai Wang, Li Cheng Zhong, Xue Chao Zhai, Dong Dong Yin, Xin Yu Wu
• Keywords: Antioxidant Properties, Deer Blood, Degree of Hydrolysis, Hydrolysate

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