Production and fractionation of tuna by-product protein hydrolysate by ultrafiltration and nanofiltration: Impact on interesting peptides fractions and nutritional properties

@inproceedings{Saidi2014ProductionAF,
  title={Production and fractionation of tuna by-product protein hydrolysate by ultrafiltration and nanofiltration: Impact on interesting peptides fractions and nutritional properties},
  author={Sami Saidi and Andr{\'e} Deratani and Marie-Pierre Belleville and Raja Ben Amar},
  year={2014}
}
Abstract The production of fish protein hydrolysates (FPH) is a promising route to add value to fish by-products due to their potential application as a source of interest peptide fractions. Using Alcalase for hydrolysis of tuna dark muscle by-product, the influence of enzyme/substrate ratio and hydrolysis time on the rate of interest peptide fractions (1–4 kDa) was studied. The rate of this fraction obtained under optimized conditions (temperature 55 °C, pH 8.5, enzyme/substrate ratio of 1… CONTINUE READING

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