Generation of bioactive peptides in meat raw materials exposed to proteases of different origin

There are plenty of methods nowadays used for the technological correction of meat raw materials and increasing the functionality of meat products. Among them, the enzymatic hydrolyses using proteases of microbial, plant or animal origin causes considerable interest. Sarcoplasmic and myofibrillar proteins of meat products are subjected to proteolysis during enzymatic treatment, resulting in the peptides generation, including those with high physiological activity and a pronounced therapeutic and preventive effect. Usually they are low molecular weight compounds consisting of several amino acid residues. It should be noted that, unlike drugs, such peptides are able to rapidly penetrate the gastrointestinal tract membranes and further into the bloodstream and the rest of the organism. The aim of this work was to study the bioactive peptides generation in various meat raw materials due to enzymatic hydrolyses by enzymes of animal (pepsin, trypsin) and plant (papain, bromelain) origin...