Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

Process optimization and identification of antioxidant peptides from enzymatic hydrolysate of bovine bone extract, a potential source in cultured meat

Bone protein is a significant secondary product of the meat industry, comprising a substantial quantity of protein. These proteins could be broken down through enzymatic hydrolysis to generate antioxidant peptides. This study aimed to produce antioxidant peptides from bovine bone extract by enzymati...

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Bibliographic Details
Main Authors: Nabila Begum, Qudrat Ullah Khan, Sam Al-Dalali, Daoqiang Lu, Fang Yang, Jie Li, Di Wu, Riwang Li, Jun Wang, Dahai Liu, Huanlu Song
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-02-01
Series:Frontiers in Sustainable Food Systems
Subjects:
cultured meat
enzymatic hydrolysate
ultrafiltration
antioxidant capacity
chromatography
hydrophobicity
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1345833/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1345833/full

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