Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review
By A. Sila, A. Bougatef. 2016
491 citations recorded by the source corpus.
Abstract In recent years, several attempts have been made for the utilisation of the protein rich fish processing by-product discards and underutilised fish proteins for the production of commercially valuable food ingredients. There has been an increasing interest in the utilisation of marine products, and novel bioprocessing technologies are developing for isolation of some bioactive substances. Antioxidant peptides isolated from marine food products have been used as functional foods and nutraceuticals. Peptides obtained by enzymatic hydrolysis of fish proteins exhibit not only nutritional but also biological properties for use in diet or in therapeutic purposes. In this review, we have focused on the enzymatic process for generating antioxidant peptides from marine by-products as well as on the isolation procedures of selected antioxidant peptides.
Subfields: Insect Science, Molecular Biology, Physiology
View Paper: https://www.semanticscholar.org/paper/4d163585055703cd952e484abeeecb6f753e0c4d
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In Insect Science
In Molecular Biology
Citations in the corpus
- Unlocking the biological potential of proteins from edible insects through enzymatic hydrolysis: A review (2017, background): “For example, DPPH scavenging 568 EC50 values between 0.6 and 25 mg mL -1 were reported for fish protein hydrolysates (for review 569 see: Sila & Bougatef, 2016).”
- Techniques for extraction and isolation of natural products: a comprehensive review (2018, background): “Sephadex is formed by cross-linking dextran, and the G-types of Sephadex were used for the separation of hydrophilic compounds such as peptides [75], oligosaccharides and polysaccharides [76].”