Progress in Bioactive Properties and Applications of Fish By-product Protein Hydrolysates

被引：1
|
作者：
Zhang X. [1 ]
Dai Z. [1 ,2 ,3 ]
机构：
[1] Institute of Seafood, Zhejiang Gongshang University, Hangzhou
[2] Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou
[3] Collaborative Innovation Center of Seafood Deep Processing, Dalian
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 13期
关键词：
Bioactive properties; Fish by-product; Protein hydrolysates;
D O I：
10.7506/spkx1002-6630-20200523-271
中图分类号：
学科分类号：
摘要：
Fish by-product is rich in protein and has high nutritional value, but its degree of comprehensive utilization is low, which causes a waste of resources, but also induces environmental problems. It has been shown that enzymatic hydrolysates of fish by-product mainly including small peptide hydrolysates could be used as potential food additives and nutritional supplements because of their functional properties such as antioxidant, antifreeze, antibacterial and antihypertensive activity. The aim of this article is to review the preparation, bioactive properties and applications of fish by-product protein hydrolysates and summarize the problems existing in the production of fish by-product protein hydrolysates and future trends, which could provide a reference for the research and application of fish by-product protein hydrolysates. © 2021, China Food Publishing Company. All right reserved.
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页码：335 / 343
页数：8
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