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

10 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
LanguageEnglish
Pages598-606
Number of pages8
JournalFood Research International
Volume106
Early online date6 Feb 2018
DOIs
Publication statusE-pub ahead of print - 6 Feb 2018

Fingerprint

hypoglycemic agents
Protein Hydrolysates
Salmo salar
coproducts
Salmon
protein hydrolysates
Gelatin
gelatin
Hypoglycemic Agents
skin (animal)
salmon
peptides
Subtilisins
Skin
Peptides
subtilisin
protein value
hydrolysates
ingredients
Proteins

Keywords

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

Cite this

Harnedy, PA ; Parthsarathy, Vadivel ; McLaughlin, CM ; O’Keeffe, MB ; Allsopp, Philip ; McSorley, Emeir M ; O'Harte, Finbarr ; FitzGerald, RG. / Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides. In: Food Research International. 2018 ; Vol. 106. pp. 598-606.
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Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides. / Harnedy, PA; Parthsarathy, Vadivel; McLaughlin, CM; O’Keeffe, MB; Allsopp, Philip; McSorley, Emeir M; O'Harte, Finbarr; FitzGerald, RG.

In: Food Research International, Vol. 106, 06.02.2018, p. 598-606.

Research output: Contribution to journalArticle

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