Structure Elucidation of ACE-inhibitory and Antithrombotic Peptides Isolated from Mackerel Skin Gelatine Hydrolysates
Document Type Article
Journal of the science of food and agriculture,
Article first published online: 4 DEC 2013
The fish-processing industry generates significant amounts of waste and by-products that are usually discarded. This study investigated the preparation of bioactive gelatine peptides from fish skin. Gelatine was extracted from mackerel (Scomber scombrus) skin and hydrolysed by pepsin for 1, 2, 6 and 24 h. All hydrolysates were screened for antioxidant, ACE-inhibitory and antithrombotic activities.