Antioxidant peptides generated from chicken feet protein hydrolysates
As major industrial poultry by-products, chicken feet are considered as notable sources of several bioactive molecules. The current work covers the processing of chicken feet proteins as substrates to be hydrolysed by combinations of three commercial enzymes (Alcalase®, Flavourzyme® and Protana® Prime) during different hydrolysis periods and the evaluation of the identified peptides having antioxidant activity after simulated gastrointestinal digestion.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
John Wiley & Sons
2023-06-22
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| Subjects: | Animal by-products, Antioxidant peptide, Bioactive peptide, Enzymatic hydrolysis, Poultry protein hydrolysate, |
| Online Access: | http://hdl.handle.net/10261/331943 http://dx.doi.org/10.13039/501100011033 https://api.elsevier.com/content/abstract/scopus_id/85164466658 |
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