CHARACTERIZATION OF PEPTIDE FRACTIONS FROM ATLANTIC SALMON (Salmo salar) BY-PRODUCT FERMENTATE: EVALUATION OF COMPOSITION, STABILITY, SELECTIVITY AND RECOVERY DURING FRACTIONATION USING ELECTRO-ULTRAFILTRATION

Abstract

Fish by-products are sources of biomolecules with nutritional value and functional applications in food ingredient manufacturing and human health. During microbial processing of salmon by-products, endogenous enzymes in the tissues facilitated the hydrolytic release of components such as oil, peptides and minerals. Centrifugal separation resulted in four distinct fractions: oil, emulsion, aqueous and residue. Peptides in the emulsion fraction has a higher abundance of hydrophobic amino acids. Shelf life and storage stability of salmon protein hydrolysate were found to be largely unaltered over the course of 12 weeks at 4 °C. Membrane filtration has the ability to deliver high throughput and scalable processing, limitations such as fouling and low selectivity persists. To overcome this, a combination of pressure and applied voltage was used to separate fractions with higher abundance of charged amino acid allowing these fractions to exhibit distinct functional properties, such as high metal chelation capacity.