Department of Marine Life Science, Jeju National University, Jeju 63243, Korea.
Department of Marine Science and Convergence Engineering, Hanyang University, Erica, 55 Hanyangdae-ro, Ansan-si 11558, Gyeonggi-do, Korea.
Mar Drugs. 2021 Jun 29;19(7):377. doi: 10.3390/md19070377.
Fish muscle, which accounts for 15%-25% of the total protein in fish, is a desirable protein source. Their hydrolysate is in high demand nutritionally as a functional food and thus has high potential added value. The hydrolysate contains physiologically active amino acids and various essential nutrients, the contents of which depend on the source of protein, protease, hydrolysis method, hydrolysis conditions, and degree of hydrolysis. Therefore, it can be utilized for various industrial applications including use in nutraceuticals and pharmaceuticals to help improve the health of humans. This review discusses muscle protein hydrolysates generated from the muscles of various fish species, as well as their amino acid composition, and highlights their functional properties and bioactivity. In addition, the role of the amino acid profile in regulating the biological and physiological activities, nutrition, and bitter taste of hydrolysates is discussed.
鱼肌肉占鱼类总蛋白质的 15%-25%，是一种理想的蛋白质来源。其水解产物作为功能性食品在营养方面需求量很大，因此具有很高的潜在附加值。水解产物含有具有生理活性的氨基酸和各种必需营养素，其含量取决于蛋白质来源、蛋白酶、水解方法、水解条件和水解程度。因此，它可用于各种工业应用，包括用于营养保健品和药物，以帮助改善人类健康。本文综述了来自各种鱼类肌肉的肌肉蛋白水解产物，以及它们的氨基酸组成，并强调了它们的功能特性和生物活性。此外，还讨论了氨基酸谱在调节水解产物的生物和生理活性、营养和苦味方面的作用。
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