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- Title
Kolajen Hidrolizatının Fonksiyonel Bir Bileşen Olarak Gıda Endüstrisinde Kullanılması.
- Authors
Bilek, Seda Ersus; Bayram, Sibel Kaya
- Abstract
Collagen hydrolysate is a functional component obtained by enzymatic hydrolysis of collagen and is currently used in functional beverages for skin and joint health. Collagen hydrolysate has become a popular ingredient for the production of health-promoting foodstuffs because it supports collagen formation in the body and accordingly increases bone and skin health. It has been used in functional food production such as beverages and dietary supplements. Clinical studies showed that collagen hydrolysate may protect joints from damage, strengthen joints and reduce the pain from conditions like osteoarthritis and lead to a significant increase in bone mass and improve skin health. Commercial collagen hydrolysate, which is called collagen peptide, is manufactured from bovine, porcine and fish skins. It is hydrolyzed with acid and then with an enzyme to further break down the molecular weight and widely used as a protein additive in nutraceutical foods and cosmetic applications. This review aims to provide an overview for health-promoting effects of collagen hydrolysate, molecular and chemical structure of collagen, its effective mechanism in human body, and the results of recent literature about the use of collagen hydrolysate in foods are also presented.
- Publication
Academic Food Journal / Akademik GIDA, 2015, Vol 13, Issue 4, p327
- ISSN
1304-7582
- Publication type
Article