[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Marine protein hydrolysates:their present and future perspectives in food chemistry – a review.

Vijaykrishnaraj, M. and Prabhasankar, P. (2015) Marine protein hydrolysates:their present and future perspectives in food chemistry – a review. RSC Advances, 5. pp. 34864-34877.

[img] PDF
RSC Adv., 2015, 5, 34864.pdf - Published Version
Restricted to Registered users only

Download (613kB) | Request a copy

Abstract

Marine protein hydrolysates are usually prepared by the enzymatic digestion of different proteases at controlled pH and temperature. The important biological activities of biologically potential peptides and essential amino acids have been scientifically proved. Now, marine bio-diversity can be considered in the utilization of protein hydrolysates, which can provide nutritional benefits and play a significant role as functional ingredients for food industries. This manuscript reviews the preparation, purification and bioavailability of various marine based protein hydrolysates and bioactive peptides using recent technology tools. Fractionated peptides with biological activities have potential use in major health issues and as functional ingredients for food processing.

Item Type: Article
Uncontrolled Keywords: Marine protein hydrolysates, bioactive peptides, functional ingredients, food processing
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 01 Biology > 05 Marine Biology
600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2019 08:25
Last Modified: 04 Jun 2019 08:25
URI: http://ir.cftri.com/id/eprint/14129

Actions (login required)

View Item View Item