Fish processing facilities generate a significant amount of fish by-products that could be an
important source of energy, food, or industrial feedstock. While fish oil is a natural source of …

Protein hydrolysates were prepared from ground yellowfin tuna head, a by-product from tuna
canning industry, using 1.5% Alcalase (PHA) and Protamex (PHP) at a natural pH for 4 and …

Marine products have gained popularity due to their valuable components, especially
protein, despite generating significant waste. Protein hydrolysates are widely recognized as …

In the present study, quinoa protein hydrolyzate was prepared using alcalase and pepsin
enzymes. Then, the effect of different temperatures (40, 45, 50, and 55° C), periods of time …

Persian Gulf cuttlefish mantles were hydrolyzed (CPH) using alcalase, and the optimal
hydrolysis parameters were obtained for the highest degree of hydrolysis (DH) and strongest …

Tuna is considered as one of the richest source of fish protein and concentrating these
proteins in the form of hydrolysate finds application in a wide range of food ingredients and …

Fish protein hydrolysate was prepared from muscle of small red scorpionfish (Scorpaena
notata) by treatment with a protease from the fungus Penicillium digitatum. Protein …

Enzymatic hydrolysis of yellowfin tuna visceral protein using Neutrase was studied by
response surface methodology using factorial design. Degree of hydrolysis (DH;%) has …

Fish protein hydrolysates (FPH) have gained increasing attention as nutritious fish products.
Lipid oxidation associated with fishy odor in FPH limits its utility. Thus, an appropriate …

This study aimed to determine the optimum enzymatic hydrolysis conditions for edible bird's
nest (EBN) using Alcalase® in order to achieve maximum degree of hydrolysis (DH). Four …