About this Research Topic
Marine organisms provide high quality protein and other nutrients for humans, and this new fishery production system is also known as the “blue granary” for its vast potential for food and biomedical resources development. Marine-derived proteins have been found to exhibit higher nutritional and bioactive properties, which have the advantage that terrestrial protein resources could not be replaced. Marine-derived peptides, due to their high stability, bioactivity and low immunogenicity, are being explored as nutraceuticals and functional food ingredients.
Protein has a significant influence on the color, aroma, taste and texture characteristics of food during processing, storage and consumption. Therefore, improving the functional properties of proteins and bioefficient utilization of nutrients have become urgent problems for marine food processing industry. Bioactive peptide fragments could be released from marine proteins by enzymatic hydrolysis or digestion in the body. How to efficiently prepare, enrich and screen the target peptides has become a hot topic in recent years. And it is important to clarify nutritional and functional characteristics of proteins/peptides and their mechanism of digestion and absorption. In addition, massive amounts of by-products produced during processing and utilization, such as fish skin, shrimp head, shellfish mantle and others, are wasted or underutilized. Therefore, the exploitation of these by-products to produce nutritious and healthy food has become an essential demand for the sustainable development of the aquaculture industry.
This research topic aims to gather the latest research results on the processing and utilization of marine derived proteins and peptides, including the improving the functional properties of proteins and bioefficient utilization of nutrients, screening and molecular mechanisms of marine functional peptides, the digestion and absorption of proteins/peptides, high value-utilization of by-products (only the protein resource).
We welcome submissions including but not limited to the following aspects:
● Research on processing characteristics of marine derived proteins, and new methods to improve processing quality during processing and storage;
● The intrinsic law of endogenous enzymes affecting the quality of aquatic products by changing the structure and properties of aquatic proteins;
● New technologies for monitoring aquatic product quality based on qualitative and quantitative analysis of aquatic proteins, and for transforming aquatic proteins and developing new aquatic foods, including emulsified foods containing aquatic proteins, etc.;
● Reliable, advanced, and innovative approaches for preparation/enrichment/screening marine bioactive peptides, evaluation of their structure-activity relationships and functional properties, particularly following the omics and in silico strategies etc.;
● The mechanism of digestion and absorption of aquatic proteins/peptides, particularly digestomics and peptidomics research and their functional/nutritional assessment and the innovative methodologies for improving bioavailability of active peptides through nanocarrier delivery systems, structural modification, sorbefacient etc.;
● Novel discovery strategy of functional foods proteins/peptides from by-products produced during processing and utilization of marine food.
Protein has a significant influence on the color, aroma, taste and texture characteristics of food during processing, storage and consumption. Therefore, improving the functional properties of proteins and bioefficient utilization of nutrients have become urgent problems for marine food processing industry. Bioactive peptide fragments could be released from marine proteins by enzymatic hydrolysis or digestion in the body. How to efficiently prepare, enrich and screen the target peptides has become a hot topic in recent years. And it is important to clarify nutritional and functional characteristics of proteins/peptides and their mechanism of digestion and absorption. In addition, massive amounts of by-products produced during processing and utilization, such as fish skin, shrimp head, shellfish mantle and others, are wasted or underutilized. Therefore, the exploitation of these by-products to produce nutritious and healthy food has become an essential demand for the sustainable development of the aquaculture industry.
This research topic aims to gather the latest research results on the processing and utilization of marine derived proteins and peptides, including the improving the functional properties of proteins and bioefficient utilization of nutrients, screening and molecular mechanisms of marine functional peptides, the digestion and absorption of proteins/peptides, high value-utilization of by-products (only the protein resource).
We welcome submissions including but not limited to the following aspects:
● Research on processing characteristics of marine derived proteins, and new methods to improve processing quality during processing and storage;
● The intrinsic law of endogenous enzymes affecting the quality of aquatic products by changing the structure and properties of aquatic proteins;
● New technologies for monitoring aquatic product quality based on qualitative and quantitative analysis of aquatic proteins, and for transforming aquatic proteins and developing new aquatic foods, including emulsified foods containing aquatic proteins, etc.;
● Reliable, advanced, and innovative approaches for preparation/enrichment/screening marine bioactive peptides, evaluation of their structure-activity relationships and functional properties, particularly following the omics and in silico strategies etc.;
● The mechanism of digestion and absorption of aquatic proteins/peptides, particularly digestomics and peptidomics research and their functional/nutritional assessment and the innovative methodologies for improving bioavailability of active peptides through nanocarrier delivery systems, structural modification, sorbefacient etc.;
● Novel discovery strategy of functional foods proteins/peptides from by-products produced during processing and utilization of marine food.
Keywords: marine proteins, protein functionalities, bioactive peptides, nutrition
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
