Results 1 to 10 of about 4,765 (195)

Muscle Protein Hydrolysates and Amino Acid Composition in Fish [PDF]

Marine Drugs, 2021
Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value.
Bomi Ryu, Kyung-Hoon Shin, Se-Kwon Kim
doaj   +5 more sources

Cytoprotective Effects of Fish Protein Hydrolysates against H₂O₂-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells [PDF]

Antioxidants, 2021
Many studies report the potent antioxidant capacity for fish protein hydrolysates, including radical scavenging activity and inhibition ability on lipid peroxidation (LPO).
Mercedes Taroncher, Yelko Rodríguez-Carrasco, Tone Aspevik, Katerina Kousoulaki, Francisco J. Barba, María-José Ruiz   +5 more
doaj   +2 more sources

Production, Characterization, and Bioactivity of Fish Protein Hydrolysates from Aquaculture Turbot (Scophthalmus maximus) Wastes [PDF]

Biomolecules, 2020
The valorization of wastes generated in the processing of farmed fish is currently an issue of extreme relevance for the industry, aiming to accomplish the objectives of circular bioeconomy.
José Antonio Vázquez, Isabel Rodríguez-Amado, Carmen G. Sotelo, Noelia Sanz, Ricardo I. Pérez-Martín, Jesus Valcárcel   +5 more
doaj   +2 more sources

The Effect of the Species Source of Muscle and/or Digestive Enzymes on the Utilization of Fish Protein Hydrolysates as a Dietary Protein Source in First Feed for Larval Walleye (Sander vitreus) [PDF]

Animals
Fish protein hydrolysates used in larval diets have been prepared from a variety of fish species, with different enzymes used to hydrolyze the protein.
Giovanni S. Molinari, Michal Wojno, Genciana Terova, Macdonald Wick, Hayden Riley, Jeffery T. Caminiti, Karolina Kwasek   +6 more
doaj   +2 more sources

Valorization of fish processing by-products through combined enzymatic and microbial hydrolysis: nitrogen recovery and fertilizer efficiency in wheat [PDF]

Frontiers in Nutrition
The bioconversion of fish by-products has been evidenced as a sustainable process to convert food waste into high-value products. In the present study, protein hydrolysates were produced from fish by-products by different bioprocesses and evaluated as ...
Tamara Solis, Silvana Valdivia, Alejandra Vergara, Marcela Carvajal, Marcela Carvajal, Ignacio Seguel, Pedro Valencia   +6 more
doaj   +2 more sources

Valorization of the Invasive Fish Atherina boyeri (Risso, 1810) as a Source of Protein Hydrolysates with Functional and Bioactive Properties [PDF]

Foods
The invasive fish Atherina boyeri constitutes an ecologically disruptive yet underexploited biomass with strong potential for transformation into value-added biofunctional ingredients.
Irem Ceren Kizilkoy, Sefik Tekle, Fatih Bozkurt, Hamza Goktas, Fahriye Seyma Ozcan, Mahmut Yilmaz, Osman Sagdic   +6 more
doaj   +2 more sources

Safety evaluation of a food enzyme containing leucyl aminopeptidase and Xaa‐Pro dipeptidyl‐peptidase activities from the non‐genetically modified Aspergillus sp. strain DAP 19‐109 [PDF]

EFSA J
Abstract The food enzyme containing leucyl aminopeptidase (EC 3.4.11.1) and Xaa‐Pro dipeptidyl‐peptidase (EC 3.4.14.11) activities is produced with the non‐genetically modified Aspergillus sp. strain DAP 19‐109 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu   +20 more
europepmc   +2 more sources

Effect of the Degree of Hydrolysis on Nutritional, Functional, and Morphological Characteristics of Protein Hydrolysate Produced from Bighead Carp (Hypophthalmichthys nobilis) Using Ficin Enzyme

Foods, 2022
The production of fish protein hydrolysates from bighead carp (Hypophthalmichthys nobilis) using ficin enzymes was achieved in optimal conditions of 3% enzyme/substrate ratio, 40 °C temperature, and pH 6.
Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu   +3 more
doaj   +1 more source

Progress of Preparation and Physiological Activity of Fish Visceral Protein Hydrolysates

Shipin gongye ke-ji, 2022
Fish viscera are one of the main by-products of fish processing, and often considered a low value resource, so they are mostly discarded. Fish viscera contain high levels of protein, and fish protein hydrolysates (FPH) have functional activities such as ...
Ping HUANG, Meilan YUAN, Li ZHAO, Yong JIANG, Chunqing BAI, Lili CHEN   +5 more
doaj   +1 more source

Digestibility of swine liver and meat protein hydrolysates by Nile tilapia

Pesquisa Agropecuária Brasileira, 2022
The objective of this work was to evaluate the digestibility of the protein, amino acids, and gross energy of swine liver and meat hydrolysates by Nile tilapia (Oreochromis niloticus).
Matheus dos Santos Cardoso, Luciana Valéria Nettson, Jaqueline Marcela Azambuja de Freitas, Vanessa Lewandowski, Altevir Signor, Wilson Rogério Boscolo, Fábio Bittencourt   +6 more
doaj   +1 more source