References
- S. Assaad, B. Ali, "Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review", Journal of Functional Foods, Vol.21, pp.10-26, (2016). https://doi.org/10.1016/j.jff.2015.11.007
- O. O. John, T. G. Abraham, N. Ifeanyi, I. S. Shiva, R. Pema, N. Thomas, E. A. Rotimi, A. Michel, "A metabolomics approach for investigating urinary and plasma changes in spontaneously hypertensive rats (SHR) fed with chicken skin protein hydrolysates diets", Journal of Functional Foods, Vol 22, pp.20-23, (2016). https://doi.org/10.1016/j.jff.2016.01.010
- D. B. Roberta, H. Pagraigin, B. Declan, K. Joseph, O. Eileen, M. M. Anne, H. Maria, "Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products", Food Chemistry, Vol.124, pp.1296-1307, (2011). https://doi.org/10.1016/j.foodchem.2010.07.004
- S. Y. Choi, A. Y. Kim, S. K. Yoo, "Optimization of enzymatic hydrolysis of legs proteins of black body fowl(Ogae) to produce peptides using a commercial protease", J. of Korean Oil Chemists' Soc, Vol.33, pp. 176-185, (2016). https://doi.org/10.12925/jkocs.2016.33.1.176
- K. H. S. Farvin, L. L. Andersen, H. H. Nielsen, C. Jacobsen, G. Jacobsen, I. Jacobsen, F. Jessen, "Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion", Food Chemistry, Vol.149, pp.326-334, (2014). https://doi.org/10.1016/j.foodchem.2013.03.075
- S. K. Kim, E. Mendis, "Bioactive compounds from marine processing byproducts - A review", Food Research International, Vol.39, pp.383-393, (2006). https://doi.org/10.1016/j.foodres.2005.10.010
- J. T. Ryan, R. P. Ross, D. Bolton, G. F. Fitzgerald, C. Stanton, "Bioactive peptides from muscle sources: meat and fish", Nutrients, Vol.3, pp.765-91, (2011). https://doi.org/10.3390/nu3090765
- H. Wergedah, B. Liaset, o. A. Gudbrandsen, E. Lied, M. Espe, Z. Muna, S. Mork, R. K. Berge, "Fish protein hydrolysate reduces plasma total cholesterol, increases the proportion of HDL cholesterol, and lowers acyl-CoA:cholesterol acyltransferase activity in liver of Zucker rats", J Nutr., Vol.134, pp.1320-1327, (2004). https://doi.org/10.1093/jn/134.6.1320
- Y. J. Ha, S. K. Yoo, "Process Optimization of Peptides Production from Protein of Sea Cucumber and Its Antioxidant Capacity Analysis", J. of Korean Oil Chemists' Soc., Vol.34, No.2 pp. 338-348, (2017).
- C. Imjongjirak, P. Amparyup, A. Tassanakajon, "Two novel antimicrobial peptides, arasin likeSp and GRPSp, from the mud crab Scylla paramamosain, exhibit the activity against some crustacean pathogenic bacteria", Fish Shellfish Immunol, Vol.30, No.2 pp. 706-712, (2011). https://doi.org/10.1016/j.fsi.2010.12.031
- D. Alain, B. Lucie, S. Linda, P. Yves, B. Laurent, "Demonstration of in vitro anticancer properties of peptide fractions from a snow crab by-products hydrolysate after separation by electrodialysis with ultrafiltration membranes", Separation and Purification Technology, Vol.79, pp. 321-329, (2011). https://doi.org/10.1016/j.seppur.2011.03.016
- L. Beaulieu, J. Thibodeau, C. Bonnet, P. Bryl, M. E. Carbonneau, "Detection of antibacterial activity in an enzymatic hydrolysate fraction obtained from processing of Atlantic rock crab (Cancer irroratus) by-products", Pharma Nutrition, Vol.1, pp. 149-157, (2013). https://doi.org/10.1016/j.phanu.2013.05.004
- L. Khoo, D. W. Robinette, E. J. Noga, " Callinectin, an Antibacterial Peptide from Blue Crab, Callinectes sapidus, Hemocytes", Marine Biotechnology, Vol.1, pp. 44-51, (1999). https://doi.org/10.1007/PL00011750
- Y. J. Ha, A. Y. Kim, S. K. Y, "Optimization of Peptide Production from Leg Meat of Yeonsan Ogae by High Hydrostatic Pressure and Protein Hydrolytic Enzyme and Its Characteristic Analysis", Journal of the Korea Academia-Industrial cooperation Society, Vol.17, No.7 pp. 182-191, (2016). https://doi.org/10.5762/KAIS.2016.17.7.182
- J. Adler-Nissen, "Enzymatid hydrolysis of proteins for increased solubility", J Afric Food Chem., Vol.24, pp. 1090-1093, (1976). https://doi.org/10.1021/jf60208a021
- Z. Liu, K. L. Schey, "Optimization of a MALDI TOF-TOF Mass Spectrometer for Intact Protein Analysis", J. Am. Soc. Mass Spectrom, Vol.16, pp. 482-490, (2005). https://doi.org/10.1016/j.jasms.2004.12.018
- K. Hsu, G. Lu, C. Jao, "Antioxidative properties of peptides prepared fromtuna cooking juice hydrolysates with Orientase (Bacillus subtilis)", Food Research International. Vol.42, pp. 647-665, (2009). https://doi.org/10.1016/j.foodres.2009.02.014
- D. M. Yeum, Y. S. Kim, "Antioxidative action of enzymatic hydrolysates of mackerel muscle protein", Korean J. Food & Nutrition, Vol.7, No.2 pp. 128-136, (1994).
- R. He, A. T. Girgih, S. A. Malomo, X. Ju, R. E. Aluko, "Antioxidant activities of enzymatic rapeseed protein hydrolysates and the membrane ultrafiltration fractions", Journal of Functional Foods, Vol.5, pp. 19-227, (2013).
- A. G. P. Samaranayaka, E. C. Y. L. Chan, "Food-derived peptidic antioxidants: A review of their production, assessment, and potential applications", Journal of Functional Foods, Vol.3, pp. 229-254, (2011). https://doi.org/10.1016/j.jff.2011.05.006
- C. C. Udenigwe, R. E. Aluko, "Chemometric Analysis of the Amino Acid Requirements of Antioxidant Food Protein Hydrolysates", Int. J. Mol. Sci., Vol.12, No.5 pp. 3148-3161, (2011). https://doi.org/10.3390/ijms12053148
- H. G. Kristinsson, B. A. Rasco, "Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties", Critical Reviews in Food Science and Nutrition, Vol.40, No.1 pp.43-81, (2000). https://doi.org/10.1080/10408690091189266
- W. J. Lahl, S. D. Braun, "Enzymatic production of protein hydrolysates for food use", Food Technol., Vol.58, No.10 pp.68, (1994).
- H. H. Umesh, B. Sumana, K. S. M. S. Raghavarao, "Use of reverse micellar systems for the extraction and purification of bromelain from pineapple wastes", Bioresour Technol, Vol.99, pp. 4896-4902, (2008). https://doi.org/10.1016/j.biortech.2007.09.038
- S. Ketnawa, S. Rawdkuen, P. Chaiwut, "Two phase partitioning and collagen hydrolysis of bromelain from pineapple peel Nang Lae cultivar", Biochem Eng J., Vol.52, pp. 205-211, (2010). https://doi.org/10.1016/j.bej.2010.08.012
- A. A. V. Sara, R. S. F. Sandra, H. Haiko, "Enzymatic Hydrolysis of Blue Crab (Callinectes Sapidus) Waste Processing to Obtain Chitin, Protein, and Astaxanthin-Enriched Extract", International Journal of Environmental & Agriculture Research, Vol.3, pp. 81-92, (2017).