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Defatting and debittering of fish protein hydrolysate
The utilization of protein hydrolysates obtained from fish processing by-products has garnered significant attention due to its notable bioactivity and associated health advantages. This has led to their incorporation in various pharmaceutical and functional food formulations, owing to their immense potential.Rathod, Nikheel Bhojraj +5 more
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Journal of Food Science, 2019
Abstract The aminoacidemia resulting from food protein digestion in response to exercise plays an underlying role in the rate of muscle protein synthesis. Whey protein hydrolysate (WPH) has been demonstrated to cause more pronounced postexercise aminoacidemia compared with casein and soy.
Elisaldo Mendes Cordeiro +4 more
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Abstract The aminoacidemia resulting from food protein digestion in response to exercise plays an underlying role in the rate of muscle protein synthesis. Whey protein hydrolysate (WPH) has been demonstrated to cause more pronounced postexercise aminoacidemia compared with casein and soy.
Elisaldo Mendes Cordeiro +4 more
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Intestinal protective effect of a commercial fish protein hydrolysate preparation
Regulatory Peptides, 2009A partially hydrolysed, dried, product of pacific whiting fish is marketed as a health food supplement supporting 'intestinal health'. Scientific data supporting these claims are severely limited. We, therefore, examined if it influenced intestinal injury caused by the NSAID, indomethacin.Effects of fish hydrolysate on proliferation ([3H]-thymidine ...
Tania, Marchbank +2 more
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Safety evaluation of fish protein hydrolysate supplementation in malnourished children
Regulatory Toxicology and Pharmacology, 2014Amizate® is a proprietary protein hydrolysate preparation derived from Atlantic salmon (Salmo salar) using endogenous hydrolytic enzymes; it contains mostly free amino acids and short peptides, as well as small amounts of micronutrients (i.e., vitamins and minerals).
Knut Olav, Nesse +6 more
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Protein hydrolysate from miscellaneous fish
1979A method to prepare fish protein hydrolysate from miscellaneous fish obtained as by catch from shrimp trawlers is outlined. Effect of temperature and concentration of enzyme papain on the yield of hydrolysates has been determined. It is seen that within 30 min at 55°C and pH 6.5 fish proteins can be effectively solubilized, provided the nitrogen ...
Thankamma, R. +4 more
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Assessment of the production costs of fish protein hydrolysates
Animal Feed Science and Technology, 1982Abstract An assessment of the production costs of fish protein hydrolysates has shown that, while costs will be higher than for fish meal production, a more detailed economic examination would be warranted. The estimated cost of the dried product suggests that hydrolysates, high in protein, will be attractive as milk replacers.
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PROTEIN HYDROLYSATE FROM FISH WASTE
Journal of Food Science, 1973W. TARKY, O. P. AGARWALA, G. M. PIGOTT
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