Plastein reaction with exogenous tryptophan addition as a promissing strategy to enhance the bioactivity and digestive stability of chicken peptides

Key Points

• The bioactivity of chicken peptides is significantly enhanced with tryptophan addition, improving digestibility and uptake.
• Incorporating tryptophan resulted in a 30% increase in the stability of peptides during digestion and absorption.
• Analysis demonstrates the efficacy of the plastein reaction in enhancing peptide properties using tryptophan.
• These findings support new dietary strategies for improving nutrient absorption from poultry proteins.