ArticleJournal of food science and technology2021
Effect of enzymatic hydrolyzed protein from pig bones on some biological and functional properties.
Article in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 8 citations in OpenAlex.
- Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts.Antioxidants (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pig bone residue is considered a potential source of hydrolysates from its protein with added value uses in the food industry. This work deals with the enzyme hydrolysis of pig bone protein. The conditions for extracting the protein hydrolysate were optimized and the equation obtained allowed samples with different degrees of hydrolysis (DH) to be extracted to study how the biological properties of in-vitro hydrolized protein affected digestibility, determination of the inhibitory activity of the angiotensin-converting enzyme and the antioxidant activity and its functional properties. It was found that the emulsifying capacity and emulsion stability increased at intermediate DH values, after which these properties decreased with the increase in DH. The in-vitro digestibility and angiotensin-converting enzyme (ACE) of the hydrolysates are also clearly affected by the DH. The amino acid composition of the hydrolized protein is also determined.
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Registered trials
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