Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives

Hui Hong, Hongbing Fan, M. Chalamaiah, Jianping Wu

Research output: Contribution to journalReview articlepeer-review

158 Scopus citations

Abstract

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.

Original languageEnglish
Article number125222
JournalFood Chemistry
Volume301
DOIs
StatePublished - Dec 15 2019

Bibliographical note

Publisher Copyright:
© 2019

Keywords

  • Collagen peptides
  • Cross-links
  • Hydrolysates
  • Hydroxyproline

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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