Collagen peptides are small protein fragments derived from collagen, a structural protein found in the skin, bones, and connective tissues of animals. The preparation of collagen peptides involves breaking down the collagen into smaller peptides using various techniques. These techniques include chemical methods, enzymatic methods, thermal degradation methods, and the combined application of these methods. The molecular weight ranges of collagen peptides prepared by different technologies vary greatly.

One of the earliest techniques used for the preparation of collagen peptides is the second-generation biological enzymatic hydrolysis method. This method involves using animal skin and bone as raw materials and hydrolyzing the collagen into small peptides under the catalysis of biological enzymes. The reaction conditions are mild and no harmful by-products are generated during the production process. However, the molecular weight distribution of the hydrolyzed peptides is wide and uneven. Before 2010, this method was widely used in the field of collagen peptide preparation.

The third-generation preparation technology involves combining biological enzymatic hydrolysis with membrane separation methods. Using animal skin, bone, etc. as raw materials, collagen is hydrolyzed into small peptides under the catalysis of proteolytic enzymes. The molecular weight distribution is then controlled by membrane filtration. The reaction conditions are mild and no harmful by-products are generated during the production process. Additionally, the molecular weight of the product polypeptide has a narrow distribution and controllable molecular weight. This technology has been applied in succession around 2015.

The fourth-generation preparation technology involves separating peptide preparation by collagen extraction and enzymatic hydrolysis. Based on research into the thermal stability of collagen, the collagen is extracted near its critical thermal denaturation temperature. The extracted collagen is then hydrolyzed with biological enzymes and the molecular weight distribution is controlled by membrane filtration. This method allows for greater control over the molecular weight distribution of the resulting peptides.

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