A Review on the Properties and Applications of Fish Protein Hydrolysates

被引：0
|
作者：
Parvathy, U. [1 ]
Binsi, P. K. [1 ]
Zynudheen, A. A. [1 ]
Ninan, George [1 ]
机构：
[1] Cent Inst Fisheries Technol, Cochin 682029, Kerala, India
来源：
FISHERY TECHNOLOGY | 2020年 / 57卷 / 02期
关键词：
Seafood; peptides; nutrition; functional; antioxidant; food application; AMINO-ACID-COMPOSITION; TILAPIA OREOCHROMIS-NILOTICUS; MERLUCCIUS-PRODUCTUS MUSCLE; VISCERAL-WASTE-PROTEINS; TUNA THUNNUS-ALBACARES; CARP CARASSIUS-AURATUS; CATLA CATLA-CATLA; FUNCTIONAL-PROPERTIES; ENZYMATIC-HYDROLYSIS; RED MEAT;
D O I：
暂无
中图分类号：
S9 [水产、渔业];
学科分类号：
0908 ;
摘要：
Seafood proteins have gained much attention for their nutritional richness and functionality. Peptides derived from seafoods have wide application possibilities in the form of nutritional supplements, functional food ingredients as well as improve the storage stability of food commodities facilitating superior quality products. This review presents an overview of the properties exhibited by seafood derived peptides and critically looks into the application possibilities of these derivatives in the food industry.
引用
收藏
页码：77 / 87
页数：11
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