Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities | Synapse
Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities
Key Points
Hydrolyzed pig hoof keratin shows promising stability and bioactivities for potential food applications.
Key bioactivity assessments reveal significant antioxidant effects, supporting its suitability as a food ingredient.
Comprehensive evaluation includes both in vitro tests and in silico analysis to understand mechanistic properties.
Study suggests broader applications of hydrolyzed keratin in food, but further research on real-world implications is needed.