Abstract
Protein hydrolysates from the goat placenta provide multiple benefits, such as immune system enhancement, antioxidant activities, and reductions in uric acid levels. Despite these benefits, their industrial applications have been underexplored. This study aimed to prepare extract protein hydrolysates (GPERPs) from residual goat placenta extract (GPER) and assess their functional properties, focusing on how different drying methods influence these properties. The essential amino acid contents were 30.94% for the GPER and 34.11% for the GPERPs. Moreover, all the essential amino acids were present, and the amino acid score (AAS) for each exceeded 1.0 in the GPERPs. The foaming properties of the spray-dried GPERPs (95.56 ± 5.89%) were significantly greater than those of the freeze-dried GPERPs (49.13 ± 4.17%) at pH values of 4.0~10.0. The emulsion stability (ES) of the spray-dried GPERPs (453.44 ± 8.13 min) was notably greater than that of the freeze-dried GPERPs (245.58 ± 7.12 min). Furthermore, the water retention capacity (WRC) of the freeze-dried GPERPs (201.49 ± 6.12%) was significantly greater than that of the spray-dried GPERPs (103.35 ± 7.13%), except at pH 10.0 (101.44 ± 8.13%). Similarly, at pH values of 6.0, 8.0, and 10.0, the oil retention capacity (ORC) of the freeze-dried GPERPs (715.58 ± 12.15%) was significantly greater than that of the spray-dried GPERPs (560.56 ± 11.15%), although the opposite trend was noted under acidic conditions. In terms of the antioxidant activity, the ability of the goat placenta extract residual protein hydrolysates (GPERPs) to scavenge DPPH radicals and superoxide anion radicals increased with the increasing peptide powder concentration, and the maximum scavenging rates of the DPPH radicals (39.5 ± 0.56%) and superoxide anions (81.2 ± 0.54%) in the freeze-dried peptide powder were greater than those in the spray-dried peptide powder. These findings contribute to the understanding of the physicochemical and antioxidant properties of GPERPs under various drying methods and provide fundamental data for the development of functional foods based on GPERPs.