Valorisation of pork by-products to obtain antioxidant and antihypertensive peptides.
Food Chem
; 423: 136351, 2023 Oct 15.
Article
em En
| MEDLINE
| ID: mdl-37224764
ABSTRACT
The porcine liver could be used for the extraction of zinc-protoporphyrin (ZnPP) as a natural red meat pigment. During the autolysis process, porcine liver homogenates was incubated at pH 4.8 and 45 °C under anaerobic conditions to obtain insoluble ZnPP. After incubation, the homogenates were readjusted at pH 4.8, and at pH 7.5 before being centrifuged at 5500 × g for 20 min at 4 °C and the resulting supernatant were compared with the obtained at pH 4.8 at the beginning of the incubation. The molecular weight distributions of the porcine liver fractions at both pHs were very similar, however, eight essential amino acids were more abundant in fractions obtained at pH 4.8. Regarding the ORAC assay, porcine liver protein fraction at pH 4.8 showed the highest antioxidant capacity but antihypertensive inhibition was similar for both pHs. Peptides with strong bioactivity potential from aldehyde dehydrogenase, lactoylglutathione lyase, SEC14-like protein 3 and others were identified. The findings have demonstrated the potential of the porcine liver to extract natural pigments and bioactive peptides.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Temas:
Geral
/
Alimentacao
Base de dados:
MEDLINE
Assunto principal:
Carne Vermelha
/
Carne de Porco
Tipo de estudo:
Prognostic_studies
Limite:
Animals
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Espanha