Antioxidant Protein Hydrolysates and Peptides from Catfish: Enzymatic Production, In Vitro Bioactivity, and Translational Gaps for Functional Foods

Antioxidants 2026 Open access

Read full text
Authors: Fai‐Chu Wong, Ai-Lin Ooi, Wen Jie Ng, Fazilah Abd Manan, Tsun‐Thai Chai
DOI: 10.3390/antiox15050631
Cited by: 1
References: 83

Abstract

, generate large amounts of protein-rich by-products, which represent a valuable bioresource for valorization. This review discusses advances from the past decade in the production, characterization, and antioxidant capacity of protein hydrolysates and peptides that have been discovered from catfish muscle and by-products. This review emphasizes enzymatic hydrolysis strategies, using Alcalase and other commercial and by-product-derived proteases. Potent antioxidant fractions, particularly those with low molecular weight (

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Meat and Animal Product Quality Insect Utilization and Effects

Publication details

Journal / source
Antioxidants
Publisher
MDPI AG
Volume
15
Issue
5
Pages
631–631
Publication date
15 May 2026
Language
EN