@misc{10481/73235,
year = {2022},
month = {2},
url = {http://hdl.handle.net/10481/73235},
abstract = {Blood is the main by-product from slaughterhouses bearing high levels of suspended solids (18% w/w)
and BOD5 (250 000–375 000 mg O2/L), which makes difficult its handling and disposal. This study proposes
the valorisation of blood protein to produce enzymatic hydrolysates rich in haemic iron and antioxidant
peptides. Haemic iron presents higher bioavailability compared to its inorganic form, but its
incorporation into foodstuffs is restrained by its high tendency to oxidation. Six commercial proteases of
animal, plant and bacterial origin were employed to produce the enzymatic hydrolysates. Subtilisin and
trypsin treatments were able to recover 70% of haem iron as soluble peptides, in contrast with plant
enzymes where the proteolysis was reduced. Moreover, some enzymatic treatments led to hydrolysates
with high levels of some in vitro antioxidant activities such as radical scavenging (Protamex, IC50
3.52 mg/mL) or metal chelating activity (trypsin, IC50 0.27 mg/mL). We conclude the enzymatic valorisation
of blood protein increases haemic iron bioavailability and produces antioxidant peptides. Both properties
are of interest for their use as iron fortification supplements.},
organization = {Andalusian Regional Government, Spain	PY20_00021},
publisher = {John Wiley & Sons},
keywords = {Antioxidant activity},
keywords = {Blood protein},
keywords = {Enzymatic hydrolysis},
keywords = {Haem iron},
title = {Valorisation of blood protein from livestock to produce haem iron-fortified hydrolysates with antioxidant activity},
doi = {10.1111/ijfs.15616},
author = {Berraquero García, Carmen and Almecija Rodríguez, María Carmen and Guadix Escobar, Emilia María and Pérez Gálvez, Antonio Raúl},
}