Collagen Peptides: Preparation from Animal By-Products and Application in Food Industry
ZHANG Tengteng, GAO Xiaoguang, LIU Xiaochang, LEI Yuanhua, XIE Peng, SUN Baozhong, XIAO Hu, KAN Zhuocairen, GA Songzhaxi, BA Yongji, GAO Xiaowei, ZHANG Songshan
1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China; 3. Shijiazhuang Industry Technology Research Institute for Pigs, Shijiazhuang 052260, China; 4. Qumalai County Agriculture and Animal Husbandry Comprehensive Service Center, Yushu 815500, China; 5. Shengwei Food Co. Ltd., Langfang 065000, China
Abstract：Large amounts of by-products and wastes are generated during animal processing. These products are rich in biologically active proteins, which can be converted chemically or enzymatically into collagen peptides with special physiological functions. Collagen has nutritional value and is difficult to digest and absorb by the body due to its high molecular mass. Collagen peptides have a small molecular mass and are more easily digested and absorbed by the human body, which have been reported to show various special physiological functions and thus have become one of the research hotspots in recent years. The advantages and disadvantages of the methods to prepare collagen peptides derived from animal by-products are reviewed, the digestion and absorption characteristics of collagen peptides in the human body are briefly described, and the application of collagen peptides in food processing is also summarized. We expect that this review will provides a new idea for the future development of new collagen peptide products.
2024, Vol. 38 
