Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin

Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin

The production of bioactive peptides from hemoglobin via peptic hydrolysis is a promising alternative to valorizing slaughterhouse blood proteins. Nevertheless, it has some limitations such as low yield, high cost of enzymes, and the use of chemical reagents. The latter is aggravated by the pH incre...

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Bibliographic Details
Main Authors:	Zain Sanchez-Reinoso, Sarah Todeschini, Jacinthe Thibodeau, Laila Ben Said, Ismail Fliss, Laurent Bazinet, Sergey Mikhaylin
Format:	Article
Language:	English
Published:	MDPI AG 2022-10-01
Series:	Foods
Subjects:	pulsed electric fields blood valorization hemoglobin bioactive peptides pepsin
Online Access:	https://www.mdpi.com/2304-8158/11/21/3313

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