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 journalArticle

22 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 languageEnglish
Pages (from-to)598-606
Number of pages8
JournalFood Research International
Volume106
Early online date6 Feb 2018
DOIs
Publication statusE-pub ahead of print - 6 Feb 2018

Keywords

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

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