Abstract
Seafood-based material has been impressive as a promising proteins source for food process. Hydrolysates from seafood hydrolysis, containing essential amino acids and short-chain peptides for human health, are in high nutritive value. Selected properties of the seafood hydrolysis are presented in this review, focusing on enzymatic and acid hydrolysis techniques. Advantages, disadvantages and optimal conditions are also briefly summarized.
Highlights
Many essential compounds for human body such as nucleic acid, hormones, co-enzyme, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc. can be produced from broken proteins [1]
Physic, enzymatic and acid hydrolysis are methods, which are widely being applied for proteins extraction with different qualities and efficiencies [3]
Hydrolysis indicates a sustainable method for proteins extraction from various sources in food processing, resulting in proteins hydrolysates
Summary
Many essential compounds for human body such as nucleic acid, hormones, co-enzyme, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), etc. can be produced from broken proteins [1]. Can be produced from broken proteins [1]. Protein from seafood is easier digestibility, higher biological value and more quality than most meats and vegetables [2]. Proteins in seafood can be extracted and functionalized in order to produce valuable ingredients for pharmaceutical and medical technologies, especially utilization for humans with imbalance and uncontrollability of nitrogen. Physic, enzymatic and acid hydrolysis are methods, which are widely being applied for proteins extraction with different qualities and efficiencies [3]. Long-chain proteins in seafood can be broken, generating in high valuable short-chain peptides i.e. essential amino acids, in the enzymatic and acid hydrolysis [2]. Hydrolysis indicates a sustainable method for proteins extraction from various sources (plant, animal, algae) in food processing, resulting in proteins hydrolysates
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