Development of a collagen-derived food ingredient with palatability and physiological functions

利用动物副产品(如鸡皮)中的胶原蛋白开发了一种新的食品配料。用酶法对热变性胶原蛋白进行酶解。水解胶原蛋白在添加碳水化合物(如木糖)后进行热处理。通过这些步骤，得到了胶原蛋白的美拉德反应产物。该产品具有较强的体外抗氧化活性。体内实验显示氧化应激标记值(血清过氧化氢水平)降低，降压作用明显。该产品的适口性也较好。

Collagen of animal by-products(e. g., chicken skin) was utilized for developing a novel food ingredient. Heat-denatured collagen was hydrolyzed by protease treatment. Hydrolyzed collagen was heat-treated after the addition of carbohydorate(e. g., Xylose). By these procedures, a Maillard reaction product from collagen was obtained. This product showed a strong antioxidative activity in vitro. Also, in vivo assay showed the decrease of oxidative stress marker value(serum hydoroxiperoxide value) and the antihypertensive effect. Palatability of this products was also preferable.