This study evaluated the antioxidant and antibacterial activity of dry-cured beef at different periods and identified five short peptides with good antioxidant activity. The crude peptide content was found to increase by 17.8% after curing compared to uncured by hydrochloric acid extraction method. The amino acid contents of crude peptide solution after three different treatments (untreated, pepsin, and trypsin) were 29.81 mg/mL, 64.199 mg/mL, and 258.111 mg/mL, respectively. The circular dichroism spectrum showed that crude peptides had absorption bands around 195 nm and 215 nm and a weak absorption band around 205 nm. The average molecular weight distribution of the peptide chains tested by the ninhydrin method ranged from 19.26 kDa to 27.02 kDa. The antioxidant capacity was determined by detecting the scavenging rates of DPPH free radicals, superoxide anion radicals, ABTS cationic radicals, and hydroxyl radicals. Results showed that the dry-cured beef had good antioxidant activity, and the scavenging rates of the crude peptide (1 mg/mL) were 78.33%, 81.05%, 26.89%, and 36.92% for the four free radicals, respectively. By stability test, the antioxidant capacity was strongest at 0% NaCl, 60 ℃, and pH 7.0. The crude peptides also had antibacterial ability against Escherichia coli O517, Staphylococcus aureus, and Candida albicans, which could reach 75.45%, 48.53%, and 44% at 5 mg/mL, respectively. After two isolations and purifications by SephadexG-25 and SephadexG-15, respectively, five peptides were found to have good antioxidant activity, namely DALKKK, FDGDF, HLPSDF, FLSDH, and TPTDWK. Therefore, dry corned beef products may promote human health in terms of antioxidant as well as bacterial inhibition.
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