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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Bibliographic Details
Main Authors: Ozturk-Kerimoglu, Burcu, Heres, Alejandro, Mora, Leticia, Toldrá, Fidel
Other Authors: Agencia Estatal de Investigación (España)
Format: artículo biblioteca
Language:English
Published: John Wiley & Sons 2023-06-22
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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spelling dig-iata-es-10261-3319432024-05-17T20:37:02Z Antioxidant peptides generated from chicken feet protein hydrolysates Ozturk-Kerimoglu, Burcu Heres, Alejandro Mora, Leticia Toldrá, Fidel Agencia Estatal de Investigación (España) The Scientific and Technological Research Council of Turkey 0000-0001-9777-8510 #NODATA# #NODATA# #NODATA# Animal by-products Antioxidant peptide Bioactive peptide Enzymatic hydrolysis Poultry protein hydrolysate 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. Grant PID2020-119684RB-I00 funded by MCIN/AEI/10.13039/501100011033 is acknowledged. Dr. Ozturk-Kerimoglu gratefully acknowledges the financial support of the Scientific and Technological Research Council of Türkiye (TÜBİTAK) Science Fellowships and Grant Programs Directorate within the Post-Doctoral Fellowship 2219 Program. Peer reviewed 2023-07-27T07:47:19Z 2023-07-27T07:47:19Z 2023-06-22 artículo http://purl.org/coar/resource_type/c_6501 Journal of the Science of Food and Agriculture 103 (14): 7207-7217 (2023) 0022-5142 http://hdl.handle.net/10261/331943 10.1002/jsfa.12802 http://dx.doi.org/10.13039/501100011033 37347843 2-s2.0-85164466658 https://api.elsevier.com/content/abstract/scopus_id/85164466658 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-119684RB-I00/ES/GENERACION DE PEPTIDOS RELACIONADOS CON EL SABOR Y SU POTENCIACION EN ALIMENTOS OBTENIDOS A PARTIR DE SUBPRODUCTOS CARNICOS / Journal of the science of food and agriculture Publisher's version https://doi.org/10.1002/jsfa.12802 Sí open John Wiley & Sons
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Animal by-products
Antioxidant peptide
Bioactive peptide
Enzymatic hydrolysis
Poultry protein hydrolysate
Animal by-products
Antioxidant peptide
Bioactive peptide
Enzymatic hydrolysis
Poultry protein hydrolysate
spellingShingle Animal by-products
Antioxidant peptide
Bioactive peptide
Enzymatic hydrolysis
Poultry protein hydrolysate
Animal by-products
Antioxidant peptide
Bioactive peptide
Enzymatic hydrolysis
Poultry protein hydrolysate
Ozturk-Kerimoglu, Burcu
Heres, Alejandro
Mora, Leticia
Toldrá, Fidel
Antioxidant peptides generated from chicken feet protein hydrolysates
description 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.
author2 Agencia Estatal de Investigación (España)
author_facet Agencia Estatal de Investigación (España)
Ozturk-Kerimoglu, Burcu
Heres, Alejandro
Mora, Leticia
Toldrá, Fidel
format artículo
topic_facet Animal by-products
Antioxidant peptide
Bioactive peptide
Enzymatic hydrolysis
Poultry protein hydrolysate
author Ozturk-Kerimoglu, Burcu
Heres, Alejandro
Mora, Leticia
Toldrá, Fidel
author_sort Ozturk-Kerimoglu, Burcu
title Antioxidant peptides generated from chicken feet protein hydrolysates
title_short Antioxidant peptides generated from chicken feet protein hydrolysates
title_full Antioxidant peptides generated from chicken feet protein hydrolysates
title_fullStr Antioxidant peptides generated from chicken feet protein hydrolysates
title_full_unstemmed Antioxidant peptides generated from chicken feet protein hydrolysates
title_sort antioxidant peptides generated from chicken feet protein hydrolysates
publisher John Wiley & Sons
publishDate 2023-06-22
url 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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AT heresalejandro antioxidantpeptidesgeneratedfromchickenfeetproteinhydrolysates
AT moraleticia antioxidantpeptidesgeneratedfromchickenfeetproteinhydrolysates
AT toldrafidel antioxidantpeptidesgeneratedfromchickenfeetproteinhydrolysates
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