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Marine Biotechnology

, Volume 20, Issue 2, pp 118–130 | Cite as

Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview

  • Juan Zamora-Sillero
  • Adem Gharsallaoui
  • Carlos Prentice
Review Article

Abstract

The inadequate management of fish processing waste or by-products is one of the major problems that fish industry has to face nowadays. The mismanagement of this raw material leads to economic loss and environmental problems. The demand for the use of these by-products has led to the development of several processes in order to recover biomolecules from fish by-products. An efficient way to add value to fish waste protein is protein hydrolysis. Protein hydrolysates improve the functional properties and allow the release of peptides of different sizes with several bioactivities such as antioxidant, antimicrobial, antihypertensive, anti-inflammatory, or antihyperglycemic among others. This paper reviews different methods for the production of protein hydrolysates as well as current research about several fish by-products protein hydrolysates bioactive properties, aiming the dual objective: adding value to these underutilized by-products and minimizing their negative impact on the environment.

Keywords

Fish by-product Hydrolysis methods Protein hydrolysates Bioactive peptides 

Notes

Funding Information

This work was supported by the Brazilian Council of Research (CNPq) and the Coordination for the Improvement of High Education Personnel (CAPES) from the Ministry of Education of Brazil.

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© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Juan Zamora-Sillero
    • 1
    • 2
  • Adem Gharsallaoui
    • 3
  • Carlos Prentice
    • 1
    • 2
  1. 1.FURG, Universidade Federal do Rio Grande, Escola de Química e Alimentos, Laboratório de Tecnologia de AlimentosRio GrandeBrazil
  2. 2.FURG, Universidade Federal do Rio Grande, Estação Marinha de AquiculturaRio GrandeBrazil
  3. 3.Univ Lyon, Université Lyon 1-ISARA Lyon, BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires)Bourg-en-BresseFrance

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