Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Food Chem. 2019 Dec 15;301:125222. doi: 10.1016/j.foodchem.2019.125222. Epub 2019 Jul 22.
Collagen hydrolysates (peptides) derived from food processing byproducts have been used to produce commercially valuable food ingredients due to their potential to trigger certain desirable physiological responses in the body. Low-molecular-weight (LMW) collagen hydrolysates are generally thought to exert better bioactivities than their larger counterparts. However, the preparation of LMW collagen hydrolysates is often impeded by their special structure, cross-linking, and hydroxyproline. This review briefly introduces the motivation of the food industry to prepare LMW collagen hydrolysate from food processing byproducts. We further summarize recent progress on the preparation of LMW collagen hydrolysates and methods to determine the molecular weight. We then discuss the challenges and then provide perspectives on future directions in preparing LMW collagen hydrolysates.
胶原蛋白水解物（肽）来源于食品加工副产物，由于其有可能在体内引发某些理想的生理反应，因此被用于生产具有商业价值的食品成分。低分子量（LMW）胶原蛋白水解物通常被认为比其较大的对应物具有更好的生物活性。然而，LMW 胶原蛋白水解物的制备常常受到其特殊结构、交联和羟脯氨酸的阻碍。本文简要介绍了食品工业从食品加工副产物中制备 LMW 胶原蛋白水解物的动机。我们进一步总结了制备 LMW 胶原蛋白水解物的最新进展以及分子量测定方法。然后讨论了所面临的挑战，并对未来制备 LMW 胶原蛋白水解物的方向提出了看法。
