Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides

Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides

Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients. The aim of this study was to assess the antidiabetic potential of salmon skin gelatin and trimmings-derived prote...

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Veröffentlicht in:Food research international 2018-04, Vol.106, p.598-606
Hauptverfasser: Harnedy, Pádraigín A., Parthsarathy, Vadivel, McLaughlin, Chris M., O'Keeffe, Martina B., Allsopp, Philip J., McSorley, Emeir M., O'Harte, Finbarr P.M., FitzGerald, Richard J.
Format: Artikel
Sprache:eng
Schlagworte:
Antidiabetic
Co-products
Gelatin
Muscle
Peptide
Protein hydrolysate
Salmon skin
Trimmings
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Zusammenfassung:Large quantities of low-value protein rich co-products, such as salmon skin and trimmings, are generated annually. These co-products can be upgraded to high-value functional ingredients. The aim of this study was to assess the antidiabetic potential of salmon skin gelatin and trimmings-derived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p 
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2018.01.025