Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss )

2017 ◽  
Vol 53 (2) ◽  
pp. 313-319 ◽  
Author(s):  
Mahsa Rajabzadeh ◽  
Parastoo Pourashouri ◽  
Bahare Shabanpour ◽  
Alireza Alishahi
Keyword(s):  
Rainbow Trout ◽  
Amino Acid ◽  
Oncorhynchus Mykiss ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Functional Properties ◽  
Protein Hydrolysates ◽  
Rainbow Trout Oncorhynchus Mykiss

scholarly journals Muscle Protein Hydrolysates and Amino Acid Composition in Fish

Marine Drugs ◽  
2021 ◽  
Vol 19 (7) ◽  
pp. 377
Author(s):  
Bomi Ryu ◽  
Kyung-Hoon Shin ◽  
Se-Kwon Kim
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Muscle Protein ◽  
Fish Muscle ◽  
Amino Acid Profile ◽  
Industrial Applications ◽  
Protein Hydrolysates ◽  
Added Value ◽  
Degree Of Hydrolysis

Fish muscle, which accounts for 15%–25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.

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