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Zheng H, Zhao S, Lu Y, Zhang N, Soladoye OP, Zhang Y, Fu Y. Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37366175 DOI: 10.1080/10408398.2023.2220396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaughter process, the produced poultry blood can serve as a promising food ingredient due to its excellent functional properties and abundant source of essential amino acids, bioactive peptides and functional components. This work provides a comprehensive summary of recent research progress in the composition, functional and bioactive properties, as well as the functional components of poultry blood. Furthermore, the main preparation methods of poultry blood-derived peptides and their bioactivities were reviewed. In addition, their potential applications in the food industry were discussed. Overall, poultry blood is characterized by excellent functionalities, including solubility, gelation, foaming, and emulsifying properties. The major preparation methods for poultry blood-derived peptides include enzymatic hydrolysis, ultrasound-assisted enzymatic methods, macroporous adsorbent resins, and subcritical water hydrolysis. Poultry blood-derived peptides exhibit diverse bioactivities. Their metallic off-flavors and bitterness can be improved by exopeptidase treatment, Maillard reaction, and plastein reaction. In addition, poultry blood is also abundant in functional components such as hemoglobin, superoxide dismutase, immunoglobulin, and thrombin.
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Affiliation(s)
- Hanyuan Zheng
- College of Food Science, Southwest University, Chongqing, China
- Westa College, Southwest University, Chongqing, China
| | - Shulei Zhao
- College of Food Science, Southwest University, Chongqing, China
- Westa College, Southwest University, Chongqing, China
| | - Yujia Lu
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, Boston, MA, USA
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Olugbenga P Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, Lacombe, Alberta, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
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Wang L, Wang Z, Reziwangul S, Chen S. Study on antioxidant activity of chicken plasma protein hydrolysates. ACTA ALIMENTARIA 2022. [DOI: 10.1556/066.2022.00087] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Abstract
This study optimised the hydrolysis process of chicken plasma protein and explored the in vivo antioxidant activity of its hydrolysates. The results showed that alkaline protease provided the highest degree of hydrolysis (19.30%), the best antioxidant effect in vitro. The optimal hydrolysis process of alkaline protease was: temperature 50 °C, time 8 h, [E]/[S] 7000 U g−1, pH 7.5. Antioxidant studies in vivo showed that the low, medium, and high dose groups significantly reduced the serum MDA and protein carbonyl content (P < 0.05) and significantly increased the serum SOD and GSH contents (P < 0.05). The results of HE staining of the liver showed that the liver cells in the model group were severely damaged, but the chicken plasma protein hydrolysates could alleviate this pathological damage. Chicken plasma protein hydrolysis products had certain antioxidant activity.
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Affiliation(s)
- L.P. Wang
- School of Life Sciences and Engineering, Northwest University of Nationalities, Lanzhou, 730124, China
- Biomedical Research Center, China-Malaysia National Joint Laboratory, Northwest University of Nationalities, Lanzhou, 730124, China
| | - Z.F. Wang
- School of Life Sciences and Engineering, Northwest University of Nationalities, Lanzhou, 730124, China
- Biomedical Research Center, China-Malaysia National Joint Laboratory, Northwest University of Nationalities, Lanzhou, 730124, China
| | - S. Reziwangul
- School of Life Sciences and Engineering, Northwest University of Nationalities, Lanzhou, 730124, China
| | - S.E. Chen
- School of Life Sciences and Engineering, Northwest University of Nationalities, Lanzhou, 730124, China
- Biomedical Research Center, China-Malaysia National Joint Laboratory, Northwest University of Nationalities, Lanzhou, 730124, China
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