Encyclopedia of Membranes

2016 Edition
| Editors: Enrico Drioli, Lidietta Giorno

Fractionation of Fish Protein Hydrolysates

Reference work entry
DOI: https://doi.org/10.1007/978-3-662-44324-8_245
Each year the processing industry of marine species generates large amounts of solid by-products such as filleting wastes, heads, etc. which are usually converted to fish meal and oil for feed. However, these by-products often contain high concentrations of proteins that can be transformed into peptides through enzymatic hydrolysis. Fish protein hydrolysates (FPH) possess good nutritional properties and biological activities such as antioxidative, anticarcinogenic, immunological activities, etc. (Chalamaiah et al. 2012). They can thus represent marketable and value-added products to be used as food and feed. Although biological properties of peptides are related to various characteristics, molecular weight (MW), amino acid sequence, hydrophobicity, charge, and acidobasic character, the MW seems to be one of the most important ones. In particular peptides with MW between 1 and 4 kDa have been identified as the most bioactive ones (Hsu 2010). The pressure-driven membrane processes thus...
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References

  1. Chabeaud A, Vandanjon L, Bourseau P, Jaouen P, Chaplain-Derouiniot M, Guerard F (2009) Performances of ultrafiltration membranes for fractionating a fish protein hydrolysate: application to the refining of bioactive peptidic fractions. Sep Purif Technol 66:463–471CrossRefGoogle Scholar
  2. Chalamaiah M, Dinesh kumar B, Hemalatha R, Jyothirmayi T (2012) Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: a review. Food Chem 135:3020–3038CrossRefGoogle Scholar
  3. Hsu K-C (2010) Purification of antioxidative peptides prepared from enzymatic hydrolysates of tuna dark muscle by-product. Food Chem 122:42–48CrossRefGoogle Scholar
  4. Vandanjon L, Grignon M, Courois E, Bourseau P, Jaouen P (2009) Fractionating white fish fillet hydrolysates by ultrafiltration and nanofiltration. J Food Eng 95:36–44CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2016

Authors and Affiliations

  1. 1.Institut Européen des Membranes (IEM): UMR CNRS 5635Université de Montpellier IIMontpellierFrance