학술논문
Collagen Peptides-Minerals Complexes from the Bovine Bone by-Product to Prevent Lipids Peroxidation in Meat and Butter and to Quench Free Radicals—Influence of Proteases and of Steam Sterilisation
Document Type
Academic Journal
Source
Applied Sciences. March 2023, Vol. 13 Issue 6
Subject
Language
English
ISSN
2076-3417
Abstract
Author(s): Laurent Aubry; Khady Sy; Thierry Sayd; Vincenza Ferraro (corresponding author) [*] 1. Introduction Antioxidants and antiradicals compounds can preserve the quality and can contribute to the stability of foods, [...]
Food-grade animal by-products are a source of bioactive peptides that could be used as natural antioxidant compounds. Until now, only few studies have put attention to the research of the most effective enzyme(s), to the antioxidant power of collagen peptides in food matrix and to the consideration of a mineralized collagen tissue such as bone, in particular the bovine one. Hence, this study aimed to investigate the effect of enzymes of different origins (animal, plant and microbial) and the effect of processing parameters such as the enzyme-collagen ratio, the steam sterilisation, the concentration of peptides and the mixing of peptides obtained by different enzymes on their antioxidant activity. Low molecular weight peptides (
Food-grade animal by-products are a source of bioactive peptides that could be used as natural antioxidant compounds. Until now, only few studies have put attention to the research of the most effective enzyme(s), to the antioxidant power of collagen peptides in food matrix and to the consideration of a mineralized collagen tissue such as bone, in particular the bovine one. Hence, this study aimed to investigate the effect of enzymes of different origins (animal, plant and microbial) and the effect of processing parameters such as the enzyme-collagen ratio, the steam sterilisation, the concentration of peptides and the mixing of peptides obtained by different enzymes on their antioxidant activity. Low molecular weight peptides (