Preparation, identification, and applications of protein hydrolysates from blue foods by-products

Abstract

Background

The increased production of blue foods has resulted in the waste of blue foods by-products. Converting blue foods by-products into useable protein hydrolysates and bioactive peptides can improve the utilization of by-products. At the same time, the rich biological activities of bioactive peptides can be used in a wide range of applications.

Scope and approach

This article reviews the current research status of protein hydrolysates from blue foods, including preparation, isolation, identification and applications.

Key findings and conclusions

The biological activities of protein hydrolysates from blue foods by-products have rich application prospects. Bioactive peptides can be utilized for their antioxidant, antibacterial, and antifreeze properties to improve the quality of food. Bioactive peptides have the gelling effect, and their rich nutritional properties can be used as peptones. Furthermore, conjugating bioactive peptides with polyphenols can enhance their biological activities. Adding bioactive peptides to foods can also enhance food properties. The metal-binding ability of bioactive peptides can enhance the stability of chelated calcium and chelated zinc. Therefore, bioactive peptides from blue foods by-products can be applied in food and pharmaceutical industries, but their safety and utilization need to be further explored.