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

PA Harnedy; Vadivel Parthsarathy; CM McLaughlin; MB O’Keeffe; Philip Allsopp; Emeir M McSorley; Finbarr O'Harte; RG FitzGerald

doi:10.1016/j.foodres.2018.01.025

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

PA Harnedy, Vadivel Parthsarathy, CM McLaughlin, MB O’Keeffe, Philip Allsopp, Emeir M McSorley, Finbarr O'Harte, RG FitzGerald

Research output: Contribution to journal › Article › peer-review

100 Citations (Scopus)

Abstract

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 trimmingderived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p

Original language	English
Pages (from-to)	598-606
Number of pages	8
Journal	Food Research International
Volume	106
Early online date	6 Feb 2018
DOIs	https://doi.org/10.1016/j.foodres.2018.01.025
Publication status	Published online - 6 Feb 2018

Keywords

salmon skin
co-products
gelatin
muscle
protein hydrolysate
peptide
antidiabetic
trimmings

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.foodres.2018.01.025

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

abstract = "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 trimmingderived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p",

keywords = "salmon skin, co-products, gelatin, muscle, protein hydrolysate, peptide, antidiabetic, trimmings",

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doi = "10.1016/j.foodres.2018.01.025",

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T1 - Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides

AU - Harnedy, PA

AU - Parthsarathy, Vadivel

AU - McLaughlin, CM

AU - O’Keeffe, MB

AU - Allsopp, Philip

AU - McSorley, Emeir M

AU - O'Harte, Finbarr

AU - FitzGerald, RG

PY - 2018/2/6

Y1 - 2018/2/6

N2 - 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 trimmingderived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p

AB - 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 trimmingderived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p

KW - salmon skin

KW - co-products

KW - gelatin

KW - muscle

KW - protein hydrolysate

KW - peptide

KW - antidiabetic

KW - trimmings

UR - https://pure.ulster.ac.uk/en/publications/atlantic-salmon-salmo-salar-co-product-derived-protein-hydrolysat

U2 - 10.1016/j.foodres.2018.01.025

DO - 10.1016/j.foodres.2018.01.025

M3 - Article

C2 - 29579965

VL - 106

SP - 598

EP - 606

JO - Food Research International

JF - Food Research International

ER -

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

Abstract

Keywords

UN SDGs

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