Hydrolysis Methods for Protein Extraction from Seafood

Abstract

Seafood-based material has been impressive as a promising proteins source for food process. Hydrolysates from seafood hydrolysis, containing essential amino acids and short-chain peptides for human health, are in high nutritive value. Selected properties of the seafood hydrolysis are presented in this review, focusing on enzymatic and acid hydrolysis techniques. Advantages, disadvantages and optimal conditions are also briefly summarized.