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

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 3020-3038

  Chalamaiah, M ^a   Dinesh Kumar, B ^a   Hemalatha, R ^a   Jyothirmayi, T ^b  

^a INDIAN COUNCIL OF MEDICAL RESEARCH   (India)

^b NATIONAL CHEMICAL LABORATORY   (India)

Author keywords

Amino acid composition; Antioxidant peptides; Chemical composition; Fish; Fish by product waste; Fish protein hydrolysates; Fish protein hydrolysates applications

Indexed keywords

AMINO ACID COMPOSITIONS; ANTIOXIDANT PEPTIDES; CHEMICAL COMPOSITIONS; FISH BY-PRODUCT; FISH PROTEIN HYDROLYSATE;

AMINO ACIDS; BYPRODUCTS; FISH; FISHERIES; HYDROLYSIS; PEPTIDES;

FISH PRODUCTS;

AMINO ACID; AMIZATE; ANTIHYPERTENSIVE AGENT; ANTIINFECTIVE AGENT; ANTIOXIDANT; FISH PROTEIN; LIQUAMEN; MOLVAL; NUTRACEUTICAL; NUTRIPEPTIN; PEPTACE; PROLYLARGININE; PROLYLSERYLTYROSYLVALINE; PROTEIN HYDROLYSATE; PROTIZEN; SEACURE; SEAGEST; STABILIUM; UNCLASSIFIED DRUG; VASOTENSIN;

ANTIHYPERTENSIVE ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; BONE; CONCENTRATION LOSS; EGG; HEAD; IMMUNOMODULATION; LIVER; MOOD DISORDER; MUSCLE; NONHUMAN; REVIEW; VISCERA;

AMINO ACIDS; ANIMAL FEED; ANIMALS; ANTIOXIDANTS; FISH PROTEINS; FISHES; HUMANS; PROTEIN HYDROLYSATES;

ANIMALIA;

EID: 84865432100     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.100     Document Type: Review

References (134)

1. Abdul-hamid, A., Bakar, J., & Bee, G. H. (2002). Nutritional quality of spray dried protein hydrolysates from Black Tilapia (Oreochromis mossambicus). Food Chemistry, 78, 69-74.
2. Ahn, C., Lee, K., & Je, J. (2010). Enzymatic production of bioactive protein hydrolysates from tuna liver: Effects of enzymes and molecular weight on bioactivity. International Journal of Food Science and Technology, 45, 562-568.
3. Aleman, A., Gimenez, B., Montero, P., & Gomez-Guillen, M. C. (2011). Antioxidant activity of several marine skin gelatins. LWT-Food Science and Technology, 44, 407-413.
4. Aspmo, S. I., Horn, S. J., & Eijsink, V. G. H. (2005). Enzymatic hydrolysis of Atlantic cod (Gadus morhua L.) viscera. Process Biochemistry, 40, 1957-1966.
5. Barkia, A., Bougatef, A., Khaled, H. B., & Nasri, M. (2010). Antioxidant activities of sardinelle heads and/or viscera protein hydrolysates prepared by enzymatic treatment. Journal of Food Biochemistry, 34, 303-320.
6. Batista, I., Ramos, C., Coutinho, J., Bandarra, N. M., & Nunes, M. L. (2010). Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced. Process Biochemistry, 45, 18-24.
7. Beaulieu, L., Thibodeau, J., Bryl, P., & Carbonneau, M. E. (2009). Proteolytic processing of herring (Clupea harengus): Biochemical and nutritional characterisation of hydrolysates. International Journal of Food Science and Technology, 44, 2113-2119.
8. Benjakul, S., & Morrissey, M. T. (1997). Protein hydrolysates from Pacific whiting solid wastes. Journal of Agricultural and Food Chemistry, 45, 3423-3430.
9. Bhaskar, N., & Mahendrakar, N. S. (2008). Protein hydrolysate from visceral waste proteins of Catla (Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease. Bioresource Technology, 99, 4105-4111.
10. Bhaskar, N., Benila, T., Radha, C., & Lalitha, R. G. (2008). Optimization of enzymatic hydrolysis of visceral waste proteins of catla (Catla catla) for preparing protein hydrolysates using a commercial protease. Bioresource Technology, 99, 335-343.
11. Bledsoe, G. E., Bledsoe, C. D., & Rasco, B. (2003). Caviars and fish roe products. Critical Reviews in Food Science and Nutrition, 43, 317-356.
12. Bougatef, A., Nedjar-Arroume, N., Ravallec-Ple, R., Leroy, Y., Guillochon, D., Barkia, A., & Nasri, M. (2008). Angiotensin I-converting enzyme (ACE) inhibitory activities of sardinelle (Sardinella aurita) by-products protein hydrolysates obtained by treatment with microbial and visceral fish serine proteases. Food Chemistry, 111, 350-356.
13. Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y., & Nasri, M. (2009). Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry, 114, 1198-1205.
14. Bougatef, A., Nedjar-Arroume, N., Manni, L., Ravallec, R., Barkia, A., Guillochon, D., & Nasri, M. (2010). Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chemistry, 118, 559-565.
15. Bueno-Solano, C., Lopez-Cervantes, J., Campas-Baypoli, O. N., Lauterio-Garcia, R., Adan-Bante, N. P., & Sanchez-Machado, D. I. (2009). Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products. Food Chemistry, 112, 671-675.
16. Candido, L. M. B., & Sgarbieri, V. C. (2003). Enzymatic hydrolysis of Nile tilapia (Oreochromus niloticus) myofibrillar proteins: Effects on nutritional and hydrophilic properties. Journal of the Science of Food and Agriculture, 83, 937-944.
17. Chabeaud, A., Dutournie, P., Guerard, F., Vandanjon, L., & Bourseau, P. (2009). Application of response surface methodology to optimize the antioxidant activity of a Saithe (Pollachius virens) hydrolysate. Marine Biotechnology, 11, 445-455.
18. Chalamaiah, M., Narsing Rao, G., Rao, D. G., & Jyothirmayi, T. (2010). Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120, 652-657.
19. Chalamaiah, M., Balaswamy, K., Narsing Rao, G., Prabhakara Rao, PG., & Jyothirmayi, T. (2011). Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. Journal of Food Science and Technology. Doi: http://dx.doi.org/10.1007/ s13197-011-0357-5.
20. Cheung, I. W. Y., Liceaga, A. M., & Li-Chan, E. C. Y. (2009). Pacific Hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince. Journal of Food Science, 74, C588-594.
21. Choi, Y. J., Hur, S., Choi, B. D., Konno, K., & Park, J. W. (2009). Enzymatic hydrolysis of recovered protein from frozen small croaker and functional properties of its hydrolysates. Journal of Food Science, 74, C17-C24.
22. Cinq-Mars, C. D., & Li-Chan, E. C. Y. (2007). Optimizing angiotensin I-converting enzyme inhibitory activity of pacific hake (Merluccius productus) fillet hydrolysate using response surface methodology and ultrafiltration. Journal of Agricultural and Food Chemistry, 55, 9380-9388.
23. Clemente, A. (2000). Enzymatic protein hydrolysates in human nutrition. Trends in Food Science and Technology, 11, 254-262.
24. Cudennec, B., Ravallec-Ple, R., Courois, E., & Fouchereau-Peron, M. (2008). Peptides from fish and crustacean by-products hydrolysates stimulate cholecystokinin release in STC-1 cells. Food Chemistry, 111, 970-975.
25. Dekkers, E., Raghavan, S., Kristinsson, H. G., & Marshall, M. R. (2011). Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates. Food Chemistry, 124, 640-645.
26. Dong, Y., Sheng, G., Fu, J., & Wen, K. (2005). Chemical characterization and anti-anaemia activity of fish protein hydrolysate from Saurida elongate. Journal of the Science of Food and Agriculture, 85, 2033-2039.
27. Dong, S., Zeng, M., Wang, D., Liu, Z., Zhao, Y., & Yang, H. (2008). Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix). Food Chemistry, 107, 1485-1493.
28. Duan, Z., Wang, J., Yi, M., & Yin, A. (2010). Recovery of proteins from silver carp by-products with enzymatic hydrolysis and reduction of bitterness in hydrolysate. Journal of Food Process Engineering, 33, 962-978.
29. Duartea, J., Vinderola, G., Ritzc, B., Perdigon, G., & Matara, C. (2006). Immunomodulating capacity of commercial fish protein hydrolysate for diet supplementation. Immunobiology, 211, 341-350.
30. Elias, R. J., Kellerby, S. S., & Decker, E. A. (2008). Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition, 48, 430-441.
31. Foh, M. B. K., Kamara, M. T., Amadou, I., Foh, B. M., & Wenshui, X. (2011). Chemical and physicochemical properties of Tilapia (Oreochromis niloticus) fish protein hydrolysates and concentrate. International Journal of Biological Chemistry, 5, 21-36.
32. Gbogouri, G. A., Linder, M., Fanni, J., & Parmentier, M. (2004). Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates. Journal of Food Science, 69, 615-622.
33. Geirsdottir, M., Sigurgisladottir, S., Hamaguchi, P. Y., Thorkelsson, G., Johannsson, R., Kristinsson, H. G., & Kristjansson, M. M. (2011). Enzymatic hydrolysis of Blue Whiting (Micromesistius poutassou): Functional and bioactive properties. Journal of Food Science, 76, C14-C20.
34. Ghassem, M., Fern, S. S., Said, M., Ali, Z. M., Ibrahim, S., & Babji, A. S. (2011). Kinetic characterization of Channa striatus muscle sarcoplasmic and myofibrillar protein hydrolysates. Journal of Food Science and Technology. Doi: 10.1007/s13197-011-0526-6.
35. Ghorbel, S., Souissi, N., Triki-Ellouz, Y., Dufosse, L., Guerard, F., & Nasri, M. (2005). Preparation and testing of Sardinella protein hydrolysates as nitrogen source for extracellular lipase production by Rhizopus oryzae. World Journal of Microbiology & Biotechnology, 21, 33-38.
36. Gimenez, B., Aleman, A., Montero, P., & Gomez-Guillen, M. C. (2009). Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid. Food Chemistry, 114, 976-983.
37. Guerard, F., Guimas, L., & Binet, A. (2002). Production of tuna waste hydrolysates by a commercial neutral protease preparation. Journal of Molecular Catalysis B. Enzymatic, 19-20, 489-498.
38. Guerard, F., Decourcelle, N., Sabourin, C., Floch-Laizet, C., Le Grel, L., Le Floch, P., Gourlay, F., Le Delezir, R., Jaouen, P., & Bourseau, P. (2010). Recent developments of marine ingredients for food and nutraceutical applications: A review. Journal of Science of Halieutique Aquatique, 2, 21-27.
39. Hathwar, S. C., Bijinu, B., Rai, A. K., & Narayan, B. (2011). Simultaneous recovery of lipids and proteins by enzymatic hydrolysis of fish industry waste using different commercial proteases. Applied Biochemistry and Biotechnology, 164, 115-124.
40. Hermannsdottir, R., Johannsdottir, J., Smaradottir, H., Sigurgisladottir, S. Gudmundsdottir, B. K., & Bjornsdottir, R. (2009). Analysis of effects induced by a pollock protein hydrolysate on early development, innate immunity and the bacterial community structure of first feeding of Atlantic halibut (Hippoglossus hippoglossus L.) larvae. Fish and Shellfish Immunology, 27, 595-602.
41. Hosomi, R., Fukao, M., Fukunaga, K., Okuno, M., & Yagita, R. (2010). Effect of fish protein and peptides on lipid absorption in rats. Trace Nutrients Research, 27, 21-27.
42. Hou, H., Li, B., & Zhao, X. (2011a). Enzymatic hydrolysis of defatted mackerel protein with low bitter taste. Journal of Ocean University China (Oceanic and Coastal Sea Research), 10, 85-92.
43. Hou, H., Li, B., Zhao, X., Zhang, Z., & Li, P. (2011b). Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness. LWT-Food Science and Technology, 44, 421-428.
44. Hoyle, N. T., & Merritt, J. H. (1994). Quality of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science, 59, 76-79.
45. Hsu, K. (2010). Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product. Food Chemistry, 122, 42-48.
46. Hsu, K., Lu, G., & Jao, C. (2009). Antioxidative properties of peptides prepared from tuna cooking juice hydrolysates with Orientase (Bacillus subtilis). Food Research International, 42, 647-652.
47. Jai Ganesh, R., Nazeer, R. A., & Sampath kumar, N. S. (2011). Purification and identification of antioxidant peptide from Black Pomfret, Parastromateus niger (Bloch, 1975) viscera protein hydrolysate. Food Science and Biotechnology, 20, 1087-1094.
48. Je, J. Y., Park, P. J., Kwon, J. Y., & Kim, S. K. (2004). A novel angiotensin I converting enzyme inhibitory peptide from Alaska pollack (Theragra chalcogramma) frame protein hydrolysate. Journal of Agricultural and Food Chemistry, 52, 7842-7845.
49. Je, J. Y., Park, P. J., & Kim, S. K. (2005). Antioxidant activity of a peptide isolated from Alaska pollack (Theragra chalcogramma) frame protein hydrolysates. Food Research International, 38, 45-50.
50. Je, J. Y., Qian, Z., Byun, H., & Kim, S. (2007). Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochemistry, 42, 840-846.
51. Je, J. Y., Lee, K. H., Lee, M. H., & Ahn, C. B. (2009). Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42, 1266-1272.
52. Jia, J., Zhou, Y., Lu, J., Chen, A., Li, Y., & Zheng, G. (2010). Enzymatic hydrolysis of Alaska pollack (Theragra chalcogramma) skin and antioxidant activity of the resulting hydrolysate. Journal of Sciecne of Food and Agriculture, 90, 635-640.
53. Jian-xin, H., & Zheng, Z. (2009). Study on enzymatic hydrolysis of Gadus morrhua skin collagen and molecular weight distribution of hydrolysates. Agricultural Sciences in China, 8, 723-729.
54. Jun, S., Park, P., Jung, W., & Kim, S. (2004). Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole (Limanda aspera) frame protein. European Food Research and Technology, 219, 20-26.
55. Jung, W., Mendis, E., Je, J., Park, P., Son, B. W., Kim, H. C., Choi, Y. K., & Kim, S. (2006). Angiotensin I-converting enzyme inhibitory peptide from yellowfin sole (Limanda aspera) frame protein and its antihypertensive effect in spontaneously hypertensive rats. Food Chemistry, 94, 26-32.
56. Khaled, H. B., Ghlissi, Z., Chtourou, Y., Hakim, A., Ktari, N., Fatma, M. A., Barkia, A., & Sahnoun, Z. (2012). Effect of protein hydrolysates from sardinelle (Sardinella aurita) on the oxidative status and blood lipid profile of cholesterol-fed rats. Food Research International, 45, 60-68.
57. Khantaphant, S., & Benjakul, S. (2008). Comparative study on the proteases from fish pyloric caeca and the use for production of gelatin hydrolysate with antioxidative activity. Comparative Biochemistry and Physiology, Part B, 151, 410-419.
58. Khantaphant, S., Benjakul, S., & Kishimura, H. (2011). Antioxidative and ACE inhibitory activities of protein hydrolysates from the muscle of brownstripe red snapper prepared using pyloric caeca and commercial proteases. Process Biochemistry, 46, 318-327.
59. Kim, S., & Wijesekara, I. (2010). Development and biological activities of marine-derived bioactive peptides: A review. Journal of Functional Foods, 2, 1-9.
60. Kim, S., Je, J., & Kim, S. (2007). Purification and characterization of antioxidant peptide from hoki (Johnius belengerii) frame protein by gastrointestinal digestion. Journal of Nutritional Biochemistry, 18, 31-38.
61. Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102, 1317-1327.
62. Klompong, V., Benjakul, S., Kantachote, D., Hayes, K. D., & Shahidi, F. (2008). Comparative study on antioxidative activity of yellow stripe trevally protein hydrolysate produced from Alcalase and Flavourzyme. International Journal of Food Science and Technology, 43, 1019-1026.
63. Klompong, V., Benjakul, S., Yachai, M., Visessanguan, W., Shahidi, F., & Hayes, K.D. (2009a). Amino acid composition and antioxidative peptides from protein hydrolysates of yellow stripe trevally (Selaroides leptolepis). Journal of Food Science, 74, C126-C133.
64. Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2009b). Characteristics and use of Yellow Stripe Trevally hydrolysate as culture media. Journal of Food Science, 74, S219-S225.
65. Kotzamanis, Y. P., Gisbert, E., Gatesoupe, F. J., Zambonino Infante, J., & Cahu, C. (2007). Effects of different dietary levels of fish protein hydrolysates on growth, digestive enzymes, gut microbiota, and resistance to Vibrio anguillarum in European sea bass (Dicentrarchus labrax) larvae. Comparative Biochemistry and Physiology, Part A 147, 205-214.
66. Kristinsson, H. G., & Rasco, B. A. (2000a). Biochemical and functional properties of Atlantic salmon (Salmo salar) muscle proteins hydrolyzed with various alkaline proteases. Journal of Agricultural and Food Chemistry, 48, 657-666.
67. Kristinsson, H. G., & Rasco, B. A. (2000b). Fish protein hydrolysates: Production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition, 40, 43-81.
68. Lee, S., Qian, Z., & Kim, S. (2010). A novel angiotensin I converting enzyme inhibitory peptide from tuna frame protein hydrolysate and its antihypertensive effect in spontaneously hypertensive rats. Food Chemistry, 118, 96-102.
69. Lee, J. K., Jeon, J., & Byun, H. (2011). Effect of angiotensin I converting enzyme inhibitory peptide purified from skate skin hydrolysate. Food Chemistry, 125, 495-499.
70. Liaset, B., Lied, E., & Espe, M. (2000). Enzymatic hydrolysis of by-products from the fish-filleting industry: Chemical characterisation and nutritional evaluation. Journal of the Science of Food and Agriculture, 80, 581-589.
71. Liaset, B., Julshamn, K., & Espe, M. (2003). Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with Protamex. Process Biochemistry, 38, 1747-1759.
72. Liaset, B., Madsen, L., Hao, Q., Criales, G., Mellgren, G., Marschall, H., Hallenborg, P., Espe, M., Froyland, L., & Kristiansen, K. (2009). Fish protein hydrolysate elevates plasma bile acids and reduces visceral adipose tissue mass in rats. Biochimica et Biophysica Acta, 1791, 254-262.
73. Liceaga-Gesualdo, A. M., & Li-Chan, E.C.Y. (1999). Functional properties of fish protein hydrolysate from Herring (Clupea harengus). Journal of Food Science, 64, 1000-1004.
74. Marchbank, T., Limdi, J. K., Mahmood, A., Elia, G., & Playford, R. J. (2008). Clinical trial: Protective effect of a commercial fish protein hydrolysate against indomethacin (NSAID)-induced small intestinal injury. Alimentary Pharmacology & Therapeutics, 28, 799-804.
75. Martone, C. B., Borla, O. P., & Sanchez, J. J. (2005). Fishery by-product as a nutrient source for bacteria and archaea growth media. Bioresource Technology, 96, 383-387.
76. Mazorra-Manzano, M. A., Pacheco-Aguilar, R., Ramirez-Suarez, J. C., Garcia-Sanchez, G., & Lugo-Sanchez, M. E. (2011). Endogenous proteases in Pacific Whiting (Merluccius productus) muscle as a processing aid in functional fish protein hydrolysate production. Food and Bioprocess Technology. Doi: http://dx.doi.org/10.1007/s11947-010-0374-9.
77. Mukhin, V. A., Novikov, V. Y., & Ryzhikova, L. S. (2001). A protein hydrolysate enzymatically produced from the industrial waste of processing Icelandic scallop Chlamys islandica. Applied Biochemistry and Microbiology, 37, 292-296.
78. Nakajima, K., Yoshie-Stark, Y., & Ogushi, M. (2009). Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates. Food Chemistry, 114, 844-851.
79. Nalinanon, S., Benjakul, S., Kishimura, H., & Shahidi, F. (2011). Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna. Food Chemistry, 124, 1354-1362.
80. Naqash, S. Y., & Nazeer, R. A. (2011a). Antioxidant and functional properties of protein hydrolysates from pink perch (Nemipterus japonicus) muscle. Journal of Food Science and Technology. DOI 10.1007/s13197-011-0416-y.
81. Naqash, S. Y., & Nazeer, R. A. (2011b). Evaluation of bioactive properties of peptide isolated from Exocoetus volitans backbone. International Journal of Food Science and Technology, 46, 37-43.
82. Nazeer, R. A., Deeptha, R., Jaiganesh, R., Sampathkumar, N. S., & Naqash, S. Y. (2011). Radical scavenging activity of Seela (Sphyraena barracuda) and Ribbon fish (Lepturacanthus savala) backbone protein hydrolysates. International Journal of Peptide Research and Therapeutics, 17, 209-216.
83. Neklyudov, A. D., Ivankin, A. N., & Berdutina, A. V. (2000). Properties and uses of protein hydrolysates. Applied Biochemistry and Microbiology, 36, 452-459.
84. Nesse, K. O., Nagalakshmi, A. P., Marimuthu, P., & Mamta Singh. (2011). Efficacy of a fish protein hydrolysate in malnourished children. Indian Journal of Clinical Biochemistry. DOI 10.1007/s12291-011-0145-z.
85. Ngo, D., Qian, Z., Ryu, B., Park, J. W., & Kim, S. (2010). In vitro antioxidant activity of a peptide isolated from Nile tilapia (Oreochromis niloticus) scale gelatin in free radical-mediated oxidative systems. Journal of Functional Foods, 2, 107-117.
86. Nguyen, H. T. M., Perez-galvez, R., & Berge, P. J. (2012). Effect of diets containing tuna head hydrolysates on the survival and growth of shrimp Penaeus vannamei. Aquaculture, 324-325, 127-134.
87. Nilsang, S., Lertsiri, S., Suphantharika, M., & Assavanig, A. (2005). Optimization of enzymatic hydrolysis of fish soluble concentrate by commercial proteases. Journal of Food Engineering, 70, 571-578.
88. Normah, I., Jamilah, B., Saari, N., & Yaakob, B. C. (2005). Optimization of hydrolysis conditions for the production of threadfin bream (Nemipterus japonicus) hydrolysate by Alcalase. Journal of Muscle Foods, 16, 87-102.
89. Oliva-Teles, A., Cerqueira, A. L., & Gonçalves, P. (1999). The utilization of diets containing high levels of fish protein hydrolysate by turbot (Scophthalmus maximus) juveniles. Aquaculture, 179, 195-201.
90. Oosterveer, P. (2008). Governing global fish provisioning: Ownership and management of marine resources. Ocean & Coastal Management, 51, 797-805.
91. Ovissipour, M., Abedian Kenari, A., Motamedzadegan, A., Rasco, B., Safari, R., & Shahiri, H. (2009). The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Acipenser persicus) viscera. Food Chemistry, 115, 238-242.
92. Ovissipour, M., Abedian Kenari, A., Motamedzadegan, A., & Nazari, R. M. (2010). Optimization of enzymatic hydrolysis of visceral waste proteins of Yellowfin Tuna (Thunnus albacares). Food and Bioprocess Technology. DOI 10.1007/s11947-010-0357-x.
93. Pacheco-Aguilar, R., Mazorra-Manzano, M. A., & Ramirez-Suarez, J. C. (2008). Functional properties of fish protein hydrolysates from Pacific whiting (Merluccius productus) muscle produced by a commercial protease. Food Chemistry, 109, 782-789.
94. Pastoriza, L., Sampedro, G., Cabo, M. L., Herrera, J. J. R., & Bernardez, M. (2004). Solubilisation of proteins from rayfish residues by endogenous and commercial enzymes. Journal of the Science of Food and Agriculture, 84, 83-88.
95. Phanturat, P., Benjakul, S., Visessanguan, W., & Roytrakul, S. (2010). Use of pyloric caeca extract from bigeye snapper (Priacanthus macracanthus) for the production of gelatin hydrolysate with antioxidative activity. LWT - Food Science and Technology, 43, 86-97.
96. Picot, L., Bordenave, S., Didelot, S., Fruitier-Arnaudin, I., Sannier, F., Thorkelsson, G., Berge, J. P., Guerard, F., Chabeaud, A., & Piot, J. M. (2006). Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process Biochemistry, 41, 1217-1222.
97. Picot, L., Ravallec, R., Fouchereau-peron, M., Vandanjon, L., Jaouen, P., Chaplain-Derouiniot, M., Guerard, F., Chabeaud, A., LeGal, Y., Alvarez, O. M., Berge, J., Piot, J., Batista, I., Pires, C., Thorkelsson, G., Delannoy, C., Jakobsen, G., Johansson, I., & Bourseau, P. (2010). Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties. Journal of the Science of Food and Agriculture, 90, 1819-1826.
98. Raghavan, S., & Kristinsson, H. G. (2008). Antioxidative efficacy of alkali-treated Tilapia protein hydrolysates: A comparative study of five enzymes. Journal of Agricultural and Food Chemistry, 56, 1434-1441.
99. Raghavan, S., & Kristinsson, H. G. (2009). ACE-inhibitory activity of tilapia protein hydrolysates. Food Chemistry, 117, 582-588.
100. Raghavan, S., Kristinsson, H. G., & Leeuwenburgh, C. (2008). Radical scavenging and reducing ability of Tilapia (Oreochromis niloticus) protein hydrolysates. Journal of Agricultural and Food Chemistry, 56, 10359-10367.
101. Rajapakse, N., Jung, W., Mendis, E., Moon, S., & Kim, S. (2005). A novel anticoagulant purified from fish protein hydrolysate inhibits factor XIIa and platelet aggregation. Life Sciences, 76, 2607-2619.
102. Rajapakse, N., Mendis, E., Jung, W. K., Je, J. Y., & Kim, S. K. (2005). Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties. Food Research International, 38, 175-182.
103. Rajaram, D., & Nazeer, R. A. (2010). Antioxidant properties of protein hydrolysates obtained from marine fishes Lepturacanthus savala and Sphyraena barracuda. International Journal of Biotechnology and Biochemistry, 6, 435-444.
104. Ren, J., Zhao, M., Shi, J., Wang, J., Jiang, Y., Cui, C., Kakuda, Y., & Xue, S. J. (2008). Purification and identification of antioxidant peptides from grass carp muscle hydrolysates by consecutive chromatography and electrospray ionization-mass spectrometry. Food Chemistry, 108, 727-736.
105. R. Safari, A. Motamedzadegan, M. Ovissipour, J.M. Regenstein, A. Gildberg, and B. Rasco Use of hydrolysates from Yellowfin tuna (Thunnus albacares) heads as a complex nitrogen source for lactic acid bacteria Food and Bioprocess Technology 5 2012 73 79
106. Saito, M., Kiyose, C., Higuchi, T., Uchida, N., & Suzuki, H. (2009). Effect of collagen hydrolysates from Salmon and Trout skins on the lipid profile in rats. Journal of Agricultural and Food Chemistry, 57, 10477-10482.
107. Samaranayaka, A. G. P., & Li-chan, E. C. Y. (2008). Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake (Merluccius productus). Food Chemistry, 107, 768-776.
108. Samaranayaka, A. G. P., & Li-chan, E. C. Y. (2011). Food derived peptidic antioxidants: A review of their production, assessment, and potential applications. Journal of Functional Foods, 3, 229-254.
109. Sampath Kumar, N. S., Nazeer, R. A., & Jaiganesh, R. (2011). Purification and identification of antioxidant peptides from the skin protein hydrolysate of two marine fishes, horse mackerel (Magalaspis cordyla) and croaker (Otolithes ruber). Amino Acids. DOI 10.1007/s00726-011-0858-6.
110. Santos, S. A., Martins, V. G., Salas-Mellado, M., & Prentice, C. (2011). Evaluation of functional properties in protein hydrolysates from Bluewing Searobin (Prionotus punctatus) obtained with different microbial enzymes. Food and Bioprocess Technology, 4, 1399-1406.
111. Sarmadi, B. H., & Ismail, A. (2010). Antioxidative peptides from food proteins: A review. Peptides, 31, 1949-1956.
112. Sathivel, S., Bechtel, P. J., Babbitt, J., Smiley, S., Crapo, C., Reppond, K. D., & Prinyawiwatkul, W. (2003). Biochemical and functional properties of Herring (Clupea harengus) byproduct hydrolysates. Journal of Food Science, 68, 2196-2200.
113. Sathivel, S., Smiley, S., Prinyawiwatkul, W., & Bechtel, P. J. (2005). Functional and nutritional properties of red salmon (Oncorhynchus nerka) enzymatic hydrolysates. Journal of Food Science, 70, 401-406.
114. Shahidi, F., Han, X., & Synowiecki. J. (1995). Production and characteristics of protein hydrolysates from capelin (Mallotus villosus). Food Chemistry, 53, 285-293.
115. Slizyte, R., Mozuraityte, R., Martinez-Alvarez, O., Falch, E., Fouchereau-Peron, M., & Rustad, T. (2009). Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones. Process Biochemistry, 44, 668-677.
116. Souissi, N., Bougatef, A., Triki-Ellouz, Y., & Nasri, M. (2007). Biochemical and functional properties of Sardinelle (Sardinella aurita) by-product hydrolysates. Food Technology and Biotechnology, 45, 187-194.
117. Sumaya-martinez, T., Castillo-morales, A., Favela-Torres, E., Huerta-Ochoa, S., & Prado-Barragan, L. A. (2005). Fish protein hydrolysates from gold carp (Carassius auratus). I: A study of hydrolysis parameters using response surface methodology. Journal of the Science of Food and Agriculture, 85, 98-104.
118. Theodore, A. E., & Kristinsson, H. G. (2007). Angiotensin converting enzyme inhibition of fish protein hydrolysates prepared from alkaline-aided channel catfish protein isolate. Journal of the Science of Food and Agriculture, 87, 2353-2357.
119. Theodore, A. E., Raghavan, S., & Kristinsson, H. G. (2008). Antioxidative activity of protein hydrolysates prepared from alkaline-aided channel catfish protein isolates. Journal of Agricultural and Food Chemistry, 56, 7459-7466.
120. Thiansilakul, Y., Benjakul, S., & Shahidi, F. (2007). Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Food Chemistry, 103, 1385-1394.
121. Wang, Y., Zhu, F., Han, F., & Wang, H. (2008). Purification and characterization of antioxidative peptides from salmon protamine hydrolysate. Journal of Food Biochemistry, 32, 654-671.
122. Wasswa, J., Tang, J., Gu, X., & Yuan, X. (2007). Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysate from grass carp (Ctenopharyngodon idella) skin. Food Chemistry, 104, 1698-1704.
123. Wasswa, J., Tang, J., & Gu, X. (2008). Optimization of the production of hydrolysates from grass carp (Ctenopharyngodon idella) skin using Alcalase. Journal of Food Biochemistry, 32, 460-473.
124. Wergedahl, H., Liaset, B., Gudbrandsen, O. A., Lied, E., Espe, M., & Muna, Z. (2004). Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol and lowers acyl-CoA: Cholesterol acyltransferase activity in liver of Zucker rats. Journal of Nutrition, 134, 1320-1327.
125. Wu, H., Chen, H., & Shiau, C. (2003). Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of Mackerel (Scomber austriasicus). Food Research International, 36, 949-957.
126. Yang, J., Ho, H., Chu, Y., & Chow, C. (2008). Characteristic and antioxidant activity of retorted gelatin hydrolysates from cobia (Rachycentron canadum) skin. Food Chemistry, 110, 128-136.
127. Yang, J., Liang, W., Chow, C., & Siebert, K. J. (2009). Process for the production of Tilapia retorted skin gelatin hydrolysates with optimized antioxidative properties. Process Biochemistry, 44, 1152-1157.
128. Yin, H., Pu, J., Wan, Y., Xiang, B., Bechtel, P. J., & Sathivel, S. (2010). Rheological and functional properties of Catfish skin protein hydrolysates. Journal of Food Science, 75, E11-E17.
129. You, L., Zhao, M., Cui, C., Zhao, H., & Yang, B. (2009). Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innovative Food Science and Emerging Technologies, 10, 235-240.
130. You, L., Zhao, M., Regenstein, J. M., & Ren, J. (2010a). Changes in the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates during a simulated gastrointestinal digestion. Food Chemistry, 120, 810-816.
131. You, L., Zhao, M., Regenstein, J. M., & Ren, J. (2010b). Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International, 43, 1167-1173.
132. You, L., Zhao, M., Regenstein, J. M., & Ren, J. (2011). In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion. Food Chemistry, 124, 188 -194.
133. Zhong, S., Ma, C., Lin, Y. C., & Luo, Y. (2011). Antioxidant properties of peptide fractions from silver carp (Hypophthalmichthys molitrix) processing by-product protein hydrolysates evaluated by electron spin resonance spectrometry. Food Chemistry, 126, 1636-1642.
134. Zhuang, Y., Li, B., & Zhao, X. (2009).The scavenging of free radical and oxygen species activities and hydration capacity of collagen hydrolysates from Walleye Pollock (Theragra chalcogramma) skin. Journal of Ocean University of China, 8, 171-176.