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

@article{Harnedy2018AtlanticS,
  title={Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides.},
  author={P{\'a}draig{\'i}n A. Harnedy and Vadivel Parthsarathy and Chris M. McLaughlin and Martina B. O'Keeffe and Philip J Allsopp and Emeir M McSorley and Finbarr P M O'Harte and Richard J. Fitzgerald},
  journal={Food research international},
  year={2018},
  volume={106},
  pages={
          598-606
        }
}
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 trimmings-derived protein hydrolysates in vitro. The gelatin hydrolysate generated with Alcalase 2.4L and Flavourzyme 500L exhibited significantly higher (p < 0.001) insulin and GLP-1 secretory activity from pancreatic… CONTINUE READING
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