Characterization of Animal By-Product Hydrolysates to Be Used as Healthy and Bioactive Ingredients in Food
Research output: Book/Report › Ph.D. thesis › Research
The world meat production and consumption has increased rapidly over the last couple of decades, due to population and income growth. In contrast to the meat, the consumption of animal by-products has been declining, leaving large amounts of by-products underutilized. As many by-products are highly nutritious as well as being good sources of protein, they represent interesting substrates for the generation of bioactive hydrolysates and peptides. Different porcine and bovine by-products were hydrolysed with a mixture consisting of Alcalase®and Protamex, and tested in relation to antioxidant capacity and their “meat factor” effect, i.e. their ability to enhance in vitro iron availability.
Hydrolysates of different animal by-products displayed antioxidant capacities as observed by several assays intended to test different antioxidant mechanisms. The radical scavenging capacity of the hydrolysates was found to correlate with the content of Trp, Tyr, Met and Arg whereas the ability to inhibit the oxidation of lineoleic acid correlated with the content of Glu and His. The iron chelating capacity of hydrolysates of some bovine tissues displayed the strongest iron chelation capacity prior to hydrolysis, and which was found to decrease significantly throughout time of hydrolysis. In contrast, hydrolysates of other bovine tissues displayed an initial increase in iron chelation capacity, but then reached a time point from where on the capacities decreased. The iron chelation capacities of some of these tissues showed strong negative correlations with increasing proportions of low molecular peptides in the hydrolysates.
Hydrolysates of bovine tissues were tested for their “meat factor” effect. Hydrolysed liver and hanger steak –tissues were capable of enhancing the in vitro iron availability as observed by their ability to reduce and chelate ferric iron. An udder hydrolysate also exhibited chelating capacity, but no reducing capacity was observed. Furthermore, the hydrolysed hanger steak displayed a concentration-dependent effect on its ability to reduce and chelate ferric iron, as both were observed to increase with a higher dose.
These results are interesting in regard to optimizing the value of animal by-products by converting such tissues into bioactive hydrolysates for potential use as natural ingredients in functional foods.
Hydrolysates of different animal by-products displayed antioxidant capacities as observed by several assays intended to test different antioxidant mechanisms. The radical scavenging capacity of the hydrolysates was found to correlate with the content of Trp, Tyr, Met and Arg whereas the ability to inhibit the oxidation of lineoleic acid correlated with the content of Glu and His. The iron chelating capacity of hydrolysates of some bovine tissues displayed the strongest iron chelation capacity prior to hydrolysis, and which was found to decrease significantly throughout time of hydrolysis. In contrast, hydrolysates of other bovine tissues displayed an initial increase in iron chelation capacity, but then reached a time point from where on the capacities decreased. The iron chelation capacities of some of these tissues showed strong negative correlations with increasing proportions of low molecular peptides in the hydrolysates.
Hydrolysates of bovine tissues were tested for their “meat factor” effect. Hydrolysed liver and hanger steak –tissues were capable of enhancing the in vitro iron availability as observed by their ability to reduce and chelate ferric iron. An udder hydrolysate also exhibited chelating capacity, but no reducing capacity was observed. Furthermore, the hydrolysed hanger steak displayed a concentration-dependent effect on its ability to reduce and chelate ferric iron, as both were observed to increase with a higher dose.
These results are interesting in regard to optimizing the value of animal by-products by converting such tissues into bioactive hydrolysates for potential use as natural ingredients in functional foods.
| Original language | English |
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| Publisher | Department of Food Science, Faculty of Science, University of Copenhagen |
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| Number of pages | 118 |
| Publication status | Published - 2014 |
ID: 135959839