The invention belongs to the technical field of
food science and bioengineering, and provides a method for improving
antioxidant and hypoglycemic activity of
bovine bone enzymatic
hydrolysate. The method comprises the following steps: performing ultrasonic pretreatment on cattle bone
powder (500W, 30min), performing
alkaline protease hydrolysis (50 DEG C, 5h), mixing the inactivated cattle bone
powder with D-
xylose (8: 1), and performing
Maillard reaction (100 DEG C, 120min). The
DPPH free radical
scavenging rate and the
ABTS free radical
scavenging rate of the obtained product respectively reach 91% and 88.13%, and the
antioxidant activity is remarkably improved; the synthetic
peptide, such as FGFDGDFYR, has both the
hydroxyl radical scavenging rate of 74.52% and the alpha-glucamylase inhibition rate of 70.2%, so that the double-function activity of resisting oxidation and reducing
blood sugar is realized; meanwhile, the product is enhanced in palatable taste and reduced in
bitter taste, is rich in
meat flavor compounds (such as 2-methyl-3-furanmercaptan), has
flavor and functional advantages, and promotes high-value utilization of bovine bones.