Low molecular weight enzymatic fish protein hydrolysates: chemical composition and nutritive value

Enzymatic hydrolysis of by-products from the fish-filleting industry; chemical characterisation and nutritional evaluation

“…It is clear that the urinary N increased (not signi®cantly) with the 20, 40 and 100% FPH-N inclusion levels as a result of the lower utilisation of the dietary protein in these rats. The reduction in BV of the same diets in the present study was also found by Lalasidis et al, 42 who reported a signi®cantly (p`0.01) lower BV of a free amino acid diet compared to diets based on casein and hydrolysed ®sh protein. The lower BV was caused by a poorer utilisation of the absorbed N. It has been suggested that the high absorption rate of a hydrolysed protein and the in¯ux of amino acids exceed the capacity of the liver to synthesise proteins.…”

Production and Characterization of Enzymatic Hydrolysate from Soy Protein Isolate

“…Between the exclusion peak and that of Tyr, two intermediate peaks were defined. Pancreatic hydrolysis of proteins such as milk proteins and fish protein showed a similar pattern when chromatographed on Sephadex G-25 (20,38,46). The profile obtained by the ninhydrin reaction of the eluate after prior alkaline hydrolysis, presented only a single characteristic peak in the region of exclusion.…”

A Systematic Approach to Comparison of the Cost Efficiency of Endopeptidases to Hydrolyze Atlantic Salmon (Salmo salar) By-Products

“…h tot and f N . The normally applied h tot value for fi sh substrates (8.6 mmol of peptide bonds per g of protein) is based on cod myofi brillar protein (12,38) and is not readily comparable to the salmon by-products used in this study. The universally used conversion factor (nitrogen to protein mass ratio in g) f N =6.25 is an old empirical value and only provides a rough estimate of the crude protein content in a sample (39).…”