Effects of papain enzyme solution and fig or kiwifruit extract on the content of functional ingredients, anti-oxidative activity, and angiotensin I converting enzyme inhibiting activity in ‘Hakata Jidori’ chicken breast meat
2020
Takeuchi, N. (Fukuoka Agriculture and Forestry Research Center, Chikushino, Fukuoka (Japan)) | Masumoto, N. | Eshima, A.
The effects of papain enzyme solution or fruit extracts on functional ingredients, anti-oxidative activity, and angiotensin I converting enzyme (ACE) inhibiting activity in ‘Hakata Jidori’ chicken breast meat were investigated.in order to make ‘Hakata Jidori’ chicken breast meat food products that have increased functional ingredients. The amount of free peptides increased when chicken breast meat was mixed with either papain enzyme solution, fig extract, or kiwifruit extract, indicating that protease in the papain solution or fruit extracts was activated. Imidazole dipeptide content of chicken breast meat mixed with papain enzyme solution was increased; however, imidazole dipeptide content was not increased in breast meat mixed with fruit extracts. γ-amino butyric acid (GABA) content was increased in breast meat mixed with papain enzyme solution or fig extract, particularly when breast meat was mixed with 20 % fig extract. Anti-oxidative activity increased with all experimental additives. ACE inhibiting activity was increased by 3 to 4 % with all experimental additives. These results indicate it is possible to make ‘Hakata Jidori’ chicken breast meat food products that have increased functional ingredients, anti-oxidative activity, and ACE inhibiting activity, by mixing meat with papain enzyme solution, fig extract, or kiwifruit extract.
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