Structure Elucidation of ACE-inhibitory and Antithrombotic Peptides Isolated from Mackerel Skin Gelatine Hydrolysates

Zied Khiari (Thesis), Dublin Institute of Technology
Daniel Rico, Dublin Institute of Technology
Catherine Barry-Ryan, Dublin Institute of Technology
Ana Belen Martin-Diana, Dublin Institute of Technology

Document Type Article

Journal of the science of food and agriculture,

Article first published online: 4 DEC 2013

DOI: 10.1002/jsfa.6476

Abstract

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.