Slaughterhouse Blood: An Emerging Source of Bioactive Compounds

被引：206

作者：

Bah, Clara S. F. ^{[1
]}

Bekhit, Alaa El-Din A. ^{[1
]}

Carne, Alan ^{[2
]}

McConnell, Michelle A. ^{[3
]}

机构：

[1] Univ Otago, Dept Food Sci, Dunedin, New Zealand

[2] Univ Otago, Dept Biochem, Dunedin, New Zealand

[3] Univ Otago, Dept Microbiol & Immunol, Dunedin, New Zealand

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2013年 / 12卷 / 03期

关键词：

ANGIOTENSIN-CONVERTING ENZYME; DEER CERVUS-ELAPHUS; BOVINE-HEMOGLOBIN; ANTIMICROBIAL PEPTIDES; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; PORCINE PLASMA; ANTIBACTERIAL PEPTIDE; OPIOID-PEPTIDES; MUSCLE PROTEIN;

D O I：

10.1111/1541-4337.12013

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Slaughterhouse blood is an inevitable part of the meat production food chain and represents a rich source of protein. The physicochemical characteristics and utilization of animal blood in various food and industrial applications has been well explored. However, in recent years much attention has been paid to the generation of peptides with biological activities from food by-products including blood. This review examines the angiotensin-converting enzyme inhibitory, antioxidant, antimicrobial, and other bioactive peptides derived from various slaughterhouse animal blood sources. Furthermore, the effect of enzyme choice, degree of hydrolysis, and peptide sequence or size on the potency of these bioactivity is discussed.

引用

页码：314 / 331

页数：18

共 115 条

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