期刊
FOOD CHEMISTRY
卷 224, 期 -, 页码 242-250出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.044
关键词
Bovine collagen hydrolysates; Flavourzyme; Alcalase; Trypsin; Low molecular weight peptides; Caco-2 cell; Bioavailability
资金
- Alberta Livestock Meat Agency (ALMA)
- Alberta Innovates Bio Solutions
- Alberta Chicken Producers
Collagen was extracted from raw bovine hide and hydrolyzed by one of three enzymes - Alcalase, Flavourzyme, or trypsin - or by using a combination of two or three of these enzymes. The Alcalase-containing enzymatic hydrolysis treatments generated a greater proportion of hydrolysates with molecular weight (MW) <2 kDa (79.8-82.7%). Flavourzyme-containing hydrolysis treatments exhibited the greatest proportion of free amino acids (686-740 nmol/mg). The hydrolysates were then subjected to a simulated gastrointestinal (GI) digestion, and transport studies were conducted using a Caco-2 cell model. Due to the lower MW profile, the hydrolyzed collagen showed greater resistance to GI digestion and greater transport efficiency than the unhydrolyzed collagen control. Hydrolysates from a dual enzyme mixture - the Alcalase/Flavourzyme combination - generated the greatest transport efficiency across Caco-2 cell monolayers (21.4%), two-fold more than that of the collagen control. (C) 2016 Elsevier Ltd. All rights reserved.
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