1. Egerton S, Culloty S, Whooley J, Stanton C, Ross RP. Characterization of protein hydrolysates from blue whiting (Micromesistius poutassou) and their application in beverage fortification. Food chemistry 2018; 245: 698-706. [
DOI:10.1016/j.foodchem.2017.10.107]
2. Ovissipour M, Rasco B, Ghorban Shiroodi S, Modanlow M, Gholami S, Nemati M. Anioxidant activity of protein hydrolysates from whole anchovy sprat (Clupeonella engrauliformis) prepared using endogenous enzymes and commercial proteases. Journal of Science and Food Agricultural 2012; 93: 1718- 1726. [
DOI:10.1002/jsfa.5957]
3. Chilamaiah M, Kumar BD, Hemalatha R, Jyothirmayi T. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: A review. Journal of Food Chemistry 2012; 135: 3020- 3038. [
DOI:10.1016/j.foodchem.2012.06.100]
4. Klompong V, Benjakul S, Kantachote D, Shahidi F. Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Journal of Food Chemistry 2007; 102: 1317-1327. [
DOI:10.1016/j.foodchem.2006.07.016]
5. Klomklao S, Benjakul S. Protein hydrolysates prepared from the viscera of skipjack tuna (Katsuwonus pelmamis): antioxidative activity and functional properties. Turkish Journal of Fisheries and Aquatic Sciences 2018; 18: 69-79. [
DOI:10.4194/1303-2712-v18_1_08]
6. Pacheco-Aguilar R, Mazorra-Manzano MA, Ramirez-Suarez JC. Functional properties of fish protein hydrolysates from pacific whiting (Merluccius Productus) muscle produced by a commercial protease. Journal of Food Chemistry 2008; 109: 782- 789. [
DOI:10.1016/j.foodchem.2008.01.047]
7. Ovissipour M, Safari R, Motamedzadegan A, Shabanpour B. Chemical and biochemical hydrolysis of Persian sturgeon (Acipenser persicus) visceral protein. Food and Bioprocess Technology 2009, 5: 460-465. [
DOI:10.1007/s11947-009-0284-x]
8. Klomklao S, Benjakul S. Utilization of tuna processing byproducts: Protein hydrolysate from skipjack tuna (Katsuwonus pelamis) viscera. Journal of Food Processing and Preservation 2017; 41: 1-8. [
DOI:10.1111/jfpp.12970]
9. Hosseininejad SH, Mohammadi GHH, Eskandar, GHR, Khodadadi M. Estimated the implicit catching rate of traditional moorage trawls in Khuzestan province. Sea Biology Journal of Islamic Azad University of Ahvaz 2010; 2: 1-10. (Persian)
10. Thiansilakul Y, Benjakul S, Shahidi F. Composition, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi). Journal of Food Chemistry 2007; 103: 1385-1394. [
DOI:10.1016/j.foodchem.2006.10.055]
11. Hoyle N, Merritt JH. Quality of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science 1994; 59: 76-79. [
DOI:10.1111/j.1365-2621.1994.tb06901.x]
12. AOAC. Official methods of analysis (17th ed.). Gaithersberg, Maryland: Association of Official Chemists, 2000.
13. Klomklao S, Kishimura H, Benjakul S. Use of viscera extract from hybrid catfish (Clarias macrocephalus× Clarias gariepinus) for the production of protein hydrolysate from toothed ponyfish (Gazza minuta) muscle. Food chemistry 2013; 136: 1006-1012. [
DOI:10.1016/j.foodchem.2012.09.037]
14. Kristinsson HG, Rasco BA. Fish protein hydrolysates: Production, biochemical and functional properties. Critical Reviews in Food Science and Nutrition 2000; 40: 43-81. [
DOI:10.1080/10408690091189266]
15. Slizyte R, Dauksas E, Falch E, Storro I, Rustad T. Characteristics of protein fractions generated from cod (Gadus morhua) by-products. Process Biochemistry 2005; 40: 2021-2033. [
DOI:10.1016/j.procbio.2004.07.016]
16. Ovissipour MR, Abedian Kenari A, Motamedzadegan A, Nazari RM. Investigation of protein hydrolysate properties in viscera tuna (Thunnus albacares) using commercial enzymes. Journal of Iranian Food Science and Technology Researches 2010; 6: 68-76. (Persian)
17. Gbogouri GA, Linder M, Fanni J, Parmentier M. Influence of hydrolysis degree on the functional properties of salmon byproduct hydrolysates. Journal of Food Science 2004; 69: 615-622. [
DOI:10.1111/j.1365-2621.2004.tb09909.x]
18. You L, Zhao M, Cui C, Zhao H, Yang B. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Journal of Innovative Food Science and Emerging Technologies 2009; 10: 235-240. [
DOI:10.1016/j.ifset.2008.08.007]
19. Dong S, Zeng M, Wang D, Liu Z, Zhao Y, Yang H. Antioxidant and biochemical properties of protein hydrolysates prepared from silver carp (Hypophthalmichthys molitrix). Journal of food chemistry 2008; 107: 1485-1493. [
DOI:10.1016/j.foodchem.2007.10.011]
20. Peterson BR. The impact of the enzymatic hydrolysis process on recovery and use of proteins. In G. G. Birch, N. Blakebrough, and K. J. Parker (Eds.), Enzymes and food processing (pp. 269-299). London, UK: Elsevier Applied Science Publishers 1981.
21. Liu Y, Li X, Chen Z, Yu J, Wang F, Wang J. Characterization of structural and functional properties of fish protein hydrolysates from surimi processing by-products. Food chemistry 2014; 151: 459-465. [
DOI:10.1016/j.foodchem.2013.11.089]
22. Sánchez CC, Patino JMR. Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution. Journal of Food Hydrocolloids 2005; 19: 407-416. [
DOI:10.1016/j.foodhyd.2004.10.007]
23. Shahidi F, Zhong Y. Lipid oxidation and improving the oxidative stability. Chemical Society Reviews 2010; 39: 4067-4079. [
DOI:10.1039/b922183m]
24. Khantaphant S, Benjakul S, Ghomi MR. The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper (Lutjanus vitta). Journal of LWT- Food Science and Technology 2011; 44: 1139-1148. [
DOI:10.1016/j.lwt.2010.10.009]
25. Morales-Medina R, Tamm F, Guadix AM, Guadix EM, Drusch S. Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spraydrying. Food chemistry 2016; 194: 1208-1216. [
DOI:10.1016/j.foodchem.2015.08.122]
26. Sathivel S, Bechtel PJ, Babbitt J, Smiley S, Crapo C, Reppond KD, Prinyawiwatkul W. Biochemical and functional properties of herring (Clupea harengus) by-product hydrolysates. Journal of Food Science 2003; 68: 2196-2200. [
DOI:10.1111/j.1365-2621.2003.tb05746.x]
27. Picot L, Bordenave S, Didelot S, FruitierArnaudin I, Sannier F, Thorkelsson G. Antiproliferative activity of fish protein hydrolysates on human breast cancer cell lines. Process Biochemistry 2006; 41: 1217-1222. [
DOI:10.1016/j.procbio.2005.11.024]