Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties

被引：172

作者：

Villamil, Oscar ^{[1
]}

Vaquiro, Henry ^{[1
]}

Solanilla, Jose F. ^{[1
]}

机构：

[1] Univ Tolima, Fac Ingn Agron, B Santa Helena AA 546, Ibague, Colombia

来源：

FOOD CHEMISTRY | 2017年 / 224卷

关键词：

Protein hydrolysates; Fish viscera; Bioactivity; Functional properties; Peptides; CUTTLEFISH SEPIA-OFFICINALIS; MACKEREL MAGALASPIS-CORDYLA; ENZYME-INHIBITORY-ACTIVITY; PROCESSING BY-PRODUCTS; AMINO-ACID-COMPOSITION; ANTIOXIDANT ACTIVITIES; SKIN; PEPTIDES; COLLAGEN; GROWTH;

D O I：

10.1016/j.foodchem.2016.12.057

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aquaculture and fishery chain is an important part of the economy of many countries around the world; in recent years it has experienced significant growth that generates more and more quantities of waste, which are mostly discarded, impacting the environment, despite having a useful chemical composition in various industrial sectors. This article presents a review of the agroindustrial potential of fish wastes, especially viscera, as a source for obtaining native protein and hydrolysates, explaining their production process, chemical composition and functional and bioactive properties that are important to the agricultural, cosmetic, pharmaceutical, food and nutraceutical industry. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：160 / 171

页数：12

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