TURKEY COLLAGEN HYDROLYSATES AND METHODS OF MAKING

• Main Authors: Gusek, Todd Walter, Gajadeera, Chathurada Sugeeshvarie
• Format: Patent
• Language: English
• Published: 23.02.2023
• Subjects: FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

A turkey collagen hydrolysate composition is prepared from turkey collagen sources, wherein the composition has: a protein concentration of from about 80 wt % to 100 wt %; a protein molecular weight distribution wherein from about 80% to 100% of the protein in the turkey collagen hydrolysate composition has a molecular weight of from about 500 to about 15,000 Daltons; a protein solubility of from about 97% to 100% at a pH selected from the group consisting of pH 7.0, pH 3.4, pH 5, and all of pH 7.0, pH 5, and pH 3.4; and a protein amino acid content of 3 to 25 glycine (g/100 g sample), 0.5 to 15 hydroxyproline (g/100 g sample), 1 to 18 proline (g/100 g sample), 0.02 to 4 taurine (g/100 g sample), and 0.05 to 3 tryptophan (g/100 g sample). Methods of preparing turkey collagen hydrolysate compositions are described.