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Functional Proteins and Peptides from Fish Skin

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Seafood Processing By-Products

Abstract

Seafood processing gives rise to a large volume of by-products all over the world. However, due to environmental and legislative issues regarding the disposal of these by-products, various other means of utilizing them are being researched. Among them, conversion of these waste materials into value-added functional materials is a promising approach. Fish skin discarded as a processing by-product of filleting accounts for around 30 % of the fish processing waste. The discarded fish skin is a favorable source to extract collagen and gelatin. These fish proteins could be developed to give advanced functional activities over their routine nutritional benefits to enhance human health. Moreover, the hydrolysates and peptides extracted from these protein sources have shown potent biological activities against hypertension and oxidative stress. This chapter gives a brief insight into the functionality of the proteins and peptides isolated from fish skin.

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Author information

Authors and Affiliations

  1. Marine Bioprocess Research Center, Pukyong National University, Daeyong 3-dong, Nam-gu, Busan, 608-737, South Korea

    S. W. A. Himaya

  2. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center Pukyong National University, 45, Yongso-ro, Nam-gu, Busan, 608-737, Republic of Korea

    Se-Kwon Kim

Authors
  1. S. W. A. Himaya
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  2. Se-Kwon Kim
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Correspondence to Se-Kwon Kim .

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Editors and Affiliations

  1. Specialized Graduate School of Convergence Science and Technology, Department of Marine-bio Convergence Science, Marine Bioprocess Research Center, Pukyong National University, Nam-GU, Korea, Republic of (South Korea)

    Se-Kwon Kim

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Himaya, S.W.A., Kim, SK. (2014). Functional Proteins and Peptides from Fish Skin. In: Kim, SK. (eds) Seafood Processing By-Products. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9590-1_11

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