Application of enzymatic collagen peptides in beverages

Currently, collagen peptides come from many sources, such as pigs, cattle, fish skin, fish scales, fish bones, chickens, etc. The first step to obtain collagen peptides is to extract collagen from the raw materials. After extracting collagen, collagen hydrolysate can be obtained, and large particles and fat can be separated by centrifugation. Finally, collagen peptides can be obtained by acid, alkali and enzymatic hydrolysis. However, after acid and alkali hydrolysis, the structure of amino acids will be destroyed to a certain extent, and the salt content is high, so enzymatic hydrolysis is commonly used. Low molecular weight collagen peptides are generally considered to have better biological activity. Currently, the commonly used proteases are papain, alkaline protease, and pancreatin. Studies have found that papain can most effectively obtain collagen peptides with the lowest molecular weight.

Since collagen peptides themselves usually have a fishy smell, manufacturers usually add fruit juice to improve the taste and enhance functionality. Therefore, the formula of collagen peptide beverages is mainly to add single or compound fruit juices, such as orange juice, lemon juice, fermented apple juice, cucumber juice, red date juice, blueberry juice, etc. A large number of cell, animal and clinical studies have shown that oral hydrolyzed collagen or collagen peptides can combat the skin aging process by promoting collagen synthesis and improving protein folding and DNA repair in human skin fibroblasts, reducing skin inflammation-related factors, reducing wrinkles, and improving skin indexes (skin elasticity, hydration, roughness). Therefore, collagen peptide drinks are also reported to have the effects of replenishing water and maintaining weight after exercise, repairing oral ulcers, and stimulating muscle synthesis and anabolism in the elderly.