Thanks Douglas and Andrés.
It could be that heating makes collagen more susceptible to collagenase activity, but at the same time, collagenase activity will most likely disappear as a consequence of protein denaturation in not a long time. The procedure suggested by Andrés (measure OHPro as a free amino acid in meat juices after heating) could be useful for assessing the extent of collagen degradation by collagenases that act as exoproteases, but I think I remember that most collagenases are endoproteases, and thus, they give rise to large peptides that won’t be among free amino acids. And measuring total OHPro won’t allow us to distinguish between solubilised and hydrolized collagen
Very interesting discussion Douglas and Andrés, thanks
