Marine protein hydrolysates:their present and future perspectives in food chemistry – a review.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14129/
https://doi.org/10.1039/c4ra17205a |
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| Title |
Marine protein hydrolysates:their present and
future perspectives in food chemistry – a review.
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| Creator |
Vijaykrishnaraj, M.
Prabhasankar, P. |
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| Subject |
05 Marine Biology
03 Proteins |
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| Description |
Marine protein hydrolysates are usually prepared by the enzymatic digestion of different proteases at controlled pH and temperature. The important biological activities of biologically potential peptides and essential amino acids have been scientifically proved. Now, marine bio-diversity can be considered in the utilization of protein hydrolysates, which can provide nutritional benefits and play a significant role as functional ingredients for food industries. This manuscript reviews the preparation, purification and bioavailability of various marine based protein hydrolysates and bioactive peptides using recent technology tools. Fractionated peptides with biological activities have potential use in major health issues and as functional ingredients for food processing.
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| Date |
2015
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14129/1/RSC%20Adv.%2C%202015%2C%205%2C%2034864.pdf
Vijaykrishnaraj, M. and Prabhasankar, P. (2015) Marine protein hydrolysates:their present and future perspectives in food chemistry – a review. RSC Advances, 5. pp. 34864-34877. |
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