Evaluation of different methods of hydrolysis of protein sources and the role of peptides resulting from hydrolysis in nutrition and health of farm animals

Document Type : Review Article

Authors

M.Sc. Students of Animal Nutrition, Department of Animal Science, Faculty of Agriculture at the University of Urmia, Urmia, Iran

Abstract

In recent years, the interest in using hydrolyzed protein sources as a rich source of high quality peptides and amino acids in human and animal nutrition has increased. Hydrolysis can be done chemically, which involves acidic and alkaline reactions, or biologically by enzymes and fermentation. Acid hydrolysis is a method in which acidic compounds such as hydrochloric acid are used to break down peptide bonds in protein. Alkaline hydrolysis is mainly done with sodium hydroxide and potassium hydroxide. The process of biological decomposition of proteins is performed by enzymatic and microbial fermentation. Protease enzymes are divided into three groups based on their source of production: animal, plant, and microbial. Among enzymes, Alcalase is able to extract more protein than other enzymes due to its higher proteolytic activity. Bioactive peptides are amino acid sequences produced by protein hydrolysis, microbial fermentation and the digestive process.  Many hydrophilic peptides derived from plant and animal resources have antioxidant, antimicrobial, antihypertensive, and immune properties and affect the growth and health of the animal and the consumption of food. The use of these peptides is useful in the diet of farm animals.

Keywords

References

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