Formation of hierarchical assemblies by collagen peptides derived from fish skin and bladder and their subsequent application as antiperoxide agents in lipid-rich food
Abstract:This study attempts to identify the significant role played by the secondary and tertiary structure of collagen-derived peptides that are involved in lipid peroxide quenching in food products. Fish collagen hydrolysate (CH) was extracted with an efficiency of 70%. The constituent peptides of CH (8.2-9.7kDa) existed in a polyproline-II (PP-II) conformation and at a minimum concentration of 1mg/ml and pH range 7-8, assembled into a stable, hierarchical, quasi-fibrillar (QF) network. The peroxide quenching activi… Show more
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