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

Chalamaiah, M. and Dinesh kumar, B. and Hemalatha, R. and Jyothirmayi, T. (2012) Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry, 135. pp. 3020-3038.

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Abstract

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).

Item Type: Article
Uncontrolled Keywords: Fish, Fish by-product waste, Fish protein hydrolysates Chemical composition, Amino acid composition Antioxidant peptides Fish protein hydrolysates applications
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Nov 2012 11:20
Last Modified: 05 Dec 2016 10:49
URI: http://ir.cftri.com/id/eprint/10993

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