Abstract:
The aims were to investigate the physico-chemical properties and antihypertensive and
antioxidative activity of chicken collagen and muscle proteins. Chicken skin gelatin (6.67 %
w/v) had a higher bloom value (355 ± 1.48 g), melting temperature and stability than bovine
gelatin (259 ± 0.71 g) reflecting a higher content of Gly, Pro and H.Pro amino acids. The
average molecular weight of chicken gelatin was 285,000 Da.