Molecular Weight Profile of The Chicken feet Antioxidant Peptides

Abstract

This study conducted  to characterization protein fraction of the bioactive peptides from chicken feet  as antioxidant through pH and temperature, hydrolysis of papain and ultrafiltration. The research method was experimental and laboratory exploration. The variables observed included antioxidant activity, molecular weight profile with SDS-PAGE. The results of this study indicate an increase in antioxidant activity by bioactive peptides of pH treatment, temperature, hydrolysis of papain enzyme and ultrafiltration process. The molecular weight profile also exhibit diversity with each other. The highest antioxidant activity amount 60.92%/mg protein was achieved from the ultrafiltration treatment.