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Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.

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Title: Impact of hydrolysis duration and discoloration on peptide profiles and antimicrobial properties in chicken cruor hydrolysates: Identification of five novel antifungal peptides.
Authors: Rahimi D; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada., Bazinet M; Department of Computer Science and Software Engineering, Université Laval, Quebec City, G1V 0A6, Canada., Sanchez-Reinoso Z; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada., García-Vela S; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada., de Toro-Martín J; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; School of Nutrition, Université Laval, Quebec City, QC G1V 0A6, Canada., Mikhaylin S; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratory of Food Sustainability (EcoFoodLab), Food Science Department, Université Laval, Quebec City, G1V 0A6, Canada., Bazinet L; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC, G1V 0A6, Canada. Electronic address: laurent.bazinet@fsaa.ulaval.ca.
Source: Food chemistry [Food Chem] 2026 May 30; Vol. 512, pp. 148763. Date of Electronic Publication: 2026 Mar 13.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.148763