FISH PROTEIN HYDROLYSATES : from production to food and nutraceuticla industry applications /

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies.

Bibliographic Details
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Nirmal, Nilesh
Format:	eBook
Language:	English
Published:	[S.l.] : ELSEVIER ACADEMIC PRESS, 2025.
Subjects:	Fish protein concentrate. Protein hydrolysates. Concentré de protéines de poisson. Hydrolysats de protéines. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Front Cover
Fish Protein Hydrolysates
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications
Copyright
Contents
Contributors
Preface
Acknowledgment
One
Seafood processing waste and protein content
0. Erratum
1. Introduction
2. Seafood processing
2.1 Traditional processing of seafood
2.1.1 Icing
2.1.2 Drying
2.1.3 Smoking
2.1.4 Fermentation
2.1.5 Curing
2.1.6 Marination
2.1.7 Freezing
2.1.7.1 Pressure-related freezing
2.1.7.2 Ultrasound-assisted freezing
2.1.7.3 Electrically assisted freezing
2.1.7.4 Magnetically assisted freezing
2.1.7.5 Use of antifreeze proteins
2.1.8 Thermal processing
2.1.8.1 Traditional thermal processing
2.1.8.2 Boiling
2.1.8.3 Steaming
2.1.8.4 Roasting
2.1.8.5 Deep-frying
2.1.8.6 Canning/retorting
2.1.8.7 Nonconventional thermal processing
2.1.8.8 Ohmic heating
2.1.8.9 Dielectric heating
2.1.8.10 Radiofrequency
2.1.8.11 Microwave heating
2.1.8.12 Infrared heating
2.1.9 Nonthermal processing
2.1.9.1 Pulsed electric field
2.1.9.2 High-pressure processing
2.1.9.3 Ultrasound
2.1.9.4 Cold plasma
2.1.9.5 Pulsed light
2.1.9.6 Irradiation
2.1.9.7 Oscillating magnetic field
2.1.10 Mild processing
2.1.10.1 Sous vide
2.1.11 Hurdle approach
3. Seafood waste and composition
4. Protein quality and quantity in waste
4.1 Protein composition of seafood waste
4.2 Factors influencing protein content
4.3 Analytical techniques for protein assessment
5. Nutritional significance of seafood waste proteins
6. Utilization and valorization strategies
7. Challenges and future perspectives
References
Two
Production of fish protein hydrolysate by chemical method
0. Erratum
1. Introduction
2. Types of chemicals used in FPH production.
2.1 Acid hydrolysis
2.2 Alkaline hydrolysis
3. Impact of processing parameters
3.1 Effect of concentration of chemicals
3.2 Effect of the pH
3.3 Effect of the temperature and reaction time
4. Advantages and disadvantages
5. Suggestions and potential development
6. Conclusion
References
Three
Production of fish protein hydrolysate by enzymatic method
0. Erratum
1. Introduction
2. Types of enzymes used in FPH production
2.1 Alkaline proteases
2.2 Acid proteases
3. Impact of processing parameters: pH, temperature, enzyme, substrate concentration, and reaction time
3.1 Influence of pH
3.2 Effect of temperature
3.3 Type of enzyme and loading
3.4 Reaction time
4. Advantages and disadvantages
5. Conclusions
Acknowledgments
References
Four
Production of fish protein hydrolysate by microbial fermentation
0. Erratum
1. Introduction
2. FPH production by microbial fermentation
2.1 Different commercial bacterial proteases are used for the hydrolysis of fish proteins
2.2 Fermentation process
2.3 Fermentation-an ideal tool to convert fish by-products/underutilized fishery resources into bioactive peptides
3. Impact of processing parameters
4. Advantages and disadvantages of microbial fermentation process
4.1 Advantages
4.1.1 Green technology
4.1.2 Novel products production
4.1.3 Microbial biomass as a source of nutrients
4.1.4 Higher conversion efficiency
4.1.5 Debitterness
4.1.6 Improved bioactive potential
4.1.7 Recovering high-value products
4.2 Disadvantages
4.2.1 High capital and operational cost
4.2.2 Downstream processing
4.2.3 Strict process control
4.2.4 Complications associated with metabolites generated
4.2.5 Sterilization
4.2.6 Need for high-cost ingredients.
5. Large-scale microbial fermentation process for FPH production
6. Conclusion
References
Five
Emerging technologies for the production of fish protein hydrolysates
0. Erratum
1. Introduction
2. Conventional methods of FPH production
2.1 Fermentation
2.2 Acid hydrolysis
2.3 Alkali hydrolysis
2.4 Enzymatic hydrolysis
3. Emerging techniques in FPH production
3.1 Subcritical water hydrolysis
3.1.1 Parameters affecting subcritical water hydrolysis
3.1.1.1 Extraction temperature
3.1.1.2 System configuration
3.1.1.3 Effects of pressure on the extraction of FPH
3.1.1.4 Nature of the matrix
3.1.2 Design and operation of subcritical water hydrolysis unit
3.1.3 Extraction protocols and procedures
4. High hydrostatic pressure
5. Pulsed electric field
6. Ultrasound-assisted extraction
7. Microwave-assisted extraction
8. Advantages and disadvantages
9. Conclusions
Author contributions
Conflict of interest
References
Six
Defatting and debittering of fish protein hydrolysate
0. Erratum
1. Introduction
2. Impact of various process parameters on bitter peptide formation
3. Defatting treatment and impact
4. Debittering treatment
4.1 Alcoholic extraction
4.2 Treatment with activated carbon or resins
4.3 Application of Maillard reaction
4.4 Use of cyclodextrin
4.5 Separation by preference
4.6 Use of exopeptidases for enzymatic hydrolysis
4.7 Plastein reaction
5. Advantages and disadvantages
5.1 Advantages
5.2 Disadvantages
6. Conclusion
References
Seven
Technofunctional properties of fish protein hydrolysate
0. Erratum
1. Introduction
2. Methods of preparing FPH
3. Emulsifying ability of FPH
3.1 Factors affecting the emulsifying properties of FPH
3.1.1 pH
3.1.2 Temperature
3.1.3 Oil phase properties.
3.1.4 Processing methods
3.1.5 Molecular weight
3.1.6 Sequence of amino acids
4. Solubility of FPH
4.1 Factors that affect the solubility of fish protein hydrolysates
4.1.1 The degree of hydrolysis
4.1.2 The pH of the solvent
4.1.3 The size and surface hydrophobicity of the protein molecules or peptides
4.1.4 The type of enzyme used for hydrolysis
4.1.5 Temperature
5. Water-holding capacity
5.1 Factors affecting water-holding capacity
6. Oil-absorption capacity
6.1 Factors responsible for the OAC
7. Foaming ability
7.1 Factors affecting the foaming ability of FPH
7.2 Surface properties
7.3 Molecular weight
7.4 Degree of hydrolysis
7.5 Time
7.6 Enzyme
7.7 Temperature
7.8 pH
7.9 Gelation capacity of FPH
7.10 Factor affecting gelation capacity
7.10.1 Protein concentration
7.10.2 Degree of hydrolysis
7.10.3 pH
7.10.4 Temperature
7.10.5 Salt
7.10.6 Enzyme
7.10.7 Peptide composition
8. Advantages and disadvantages
9. Conclusion
Author contributions
Conflict of interest
References
Eight
Purification and identification of bioactive peptide from fish protein hydrolysate
0. Erratum
1. Introduction
2. Purification techniques
2.1 Micro and nanofiltration in membrane filtration system
2.2 Chromatographic techniques
2.2.1 Size exclusion chromatography (gel filtration or fast protein)
2.2.2 Ion-exchange chromatography
2.2.3 Affinity chromatography
2.3 High-performance liquid chromatography
2.4 Mass spectrometry
3. Challenges
4. Conclusion
References
Further reading
Nine
Biological activities and health benefits of fish protein hydrolysate
0. Erratum
1. Introduction
2. Biological activities of FPH
2.1 Antioxidant
2.2 Antimicrobial
2.3 Antiinflammatory
2.4 Antihypertensive.
2.5 Antidiabetic
2.6 Antiproliferative
2.7 Immunomodulatory
3. Bioaccessibility and bioavailability of fish protein hydrolysates after in vitro digestion
4. Health benefits of fish protein hydrolysate
4.1 Bone and joint health
4.2 Heart health
4.3 Brain health
4.4 Skin health
4.5 Other health benefits
5. Conclusions
Acknowledgments
References
Ten
Fish protein hydrolysate as a food and feed ingredient
0. Erratum
1. Introduction
2. Food applications of fish protein hydrolysates (FPH)
2.1 Flavor enhancer
2.2 Oil reduction
2.3 Oxidation control
2.4 Improve gelation
2.5 Improve nutritional quality
3. Stability improvement of FPH during food processing
4. Challenges
5. Conclusion
References
Eleven
Terends in food product development using fish protein hydrolysate
0. Erratum
1. Introduction
2. Fish protein hydrolysate technology development
2.1 Process technology of fish protein hydrolysate
2.1.1 Pretreatment
2.1.2 Hydrolysis
2.1.3 Separation process
2.1.4 Concentration and drying
2.2 Key challenge and process control for FPH production in industrial scale
2.2.1 The variation and quality of raw material for FPH
2.2.2 Enzyme selection
2.2.3 Process control of FPH
3. Impact of various food additives on fish protein hydrolysate
3.1 Some examples of food preservatives
4. Stability of FPH during storage
5. Preferable solution and future direction of fish protein hydrolysate in term of regulatory related
6. Conclusion
References
Twelve
Commercialization and pilot-scale production of fish protein hydrolysate: Challenges and recent developments
0. Erratum
1. Introduction
2. Raw material preparation
3. Production scale-up process
3.1 Enzymatic hydrolysis
3.2 Microbial fermentation.