Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

被引:621
作者
Chalamaiah, M. [2 ]
Kumar, B. Dinesh [2 ]
Hemalatha, R. [3 ]
Jyothirmayi, T. [1 ]
机构
[1] Resource Ctr, Cent Food Technol Res Inst Council Sci & Ind Res, Hyderabad 500007, Andhra Pradesh, India
[2] Natl Inst Nutr Indian Council Med Res, Food & Drug Toxicol Res Ctr, Hyderabad 500604, Andhra Pradesh, India
[3] Natl Inst Nutr Indian Council Med Res, Div Microbiol & Immunol, Hyderabad 500604, Andhra Pradesh, India
关键词
Fish; Fish by-product waste; Fish protein hydrolysates; Chemical composition; Amino acid composition; Antioxidant peptides; Fish protein hydrolysates applications; ENZYME INHIBITORY PEPTIDE; RESPONSE-SURFACE METHODOLOGY; HERRING CLUPEA-HARENGUS; VISCERAL-WASTE-PROTEINS; CATLA CATLA-CATLA; FUNCTIONAL-PROPERTIES; FRAME PROTEIN; BY-PRODUCTS; CHEMICAL-CHARACTERIZATION; BACKBONE PROTEIN;
D O I
10.1016/j.foodchem.2012.06.100
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The fish processing industry produces more than 60% by-products as waste, which includes skin, head, viscera, trimmings, liver, frames, bones, and roes. These by-product wastes contain good amount of protein rich material that are normally processed into low market-value products, such as animal feed, fish meal and fertilizer. In view of utilizing these fish industry wastes, and for increasing the value to several underutilised fish species, protein hydrolysates from fish proteins are being prepared by several researchers all over the world. Fish protein hydrolysates are breakdown products of enzymatic conversion of fish proteins into smaller peptides, which normally contain 2-20 amino acids. In recent years, fish protein hydrolysates have attracted much attention of food biotechnologists due to the availability of large quantities of raw material for the process, and presence of high protein content with good amino acid balance and bioactive peptides (antioxidant, antihypertensive, immunomodulatory and antimicrobial peptides). (C) 2012 Elsevier Ltd. All rights reserved.
引用
收藏
页码:3020 / 3038
页数:19
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