Data of Manuscript Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates

Excel file including: Degree of hydrolysis (DH), free amino acid content, antioxidant activity (DPPH, FRAP and ABTS assays) and inhibition of dipeptidyl peptidase IV (DPP-IV), angiotensin-converting enzyme (ACE-I) and neprilysin enzyme (NEP), from Spanish dry-cured ham bone samples, with and without heat treatment and subsequently hydrolyzed with four different enzymes (Protamex, Flavourzyme, Protana prime and Alcalase), in addition to a control sample (without hydrolysis). Also the molecular weight distribution of peptides in the hydrolyzates. The hydrolyzates that were heated prior to hydrolysis were also subjected to in vitro gastrointestinal digestion and subsequently all of the above variables were re-evaluated to determine the stability of the bioactive peptides contained in the ham bone hydrolyzates to gastrointestinal digestion (GI-D).