Marine-derived proteins and peptides represent a burgeoning field of research with significant implications for both food and biomedical industries. Known as the "blue granary," marine organisms offer a rich source of high-quality proteins and nutrients that surpass terrestrial protein resources in nutritional and bioactive properties. These marine-derived peptides are gaining attention for their stability, bioactivity, and low immunogenicity, making them ideal candidates for nutraceuticals and functional food ingredients. However, the marine food processing industry faces challenges in enhancing the functional properties of these proteins and ensuring efficient nutrient utilization. The release of bioactive peptide fragments through enzymatic hydrolysis or digestion is a focal point of current research, with efforts directed towards efficient preparation, enrichment, and screening of target peptides. Additionally, the underutilization of by-products such as fish skin and shellfish mantle present an opportunity for sustainable development within the aquaculture industry, emphasizing the need for innovative approaches to transform these by-products into nutritious food resources.This research topic aims to consolidate the latest findings on the processing and utilization of marine-derived proteins and peptides. The primary objectives include improving the functional properties of these proteins, enhancing nutrient utilization, and elucidating the molecular mechanisms of marine functional peptides. Furthermore, the research seeks to explore the digestion and absorption processes of proteins and peptides, alongside the high-value utilization of by-products, focusing solely on protein resources. By addressing these areas, the research aims to contribute to the sustainable advancement of the marine food processing industry.To gather further insights in the processing and utilization of marine-derived proteins and peptides, we welcome articles addressing, but not limited to, the following themes:- Research on processing characteristics of marine-derived proteins and methods to enhance processing quality during storage.- The role of endogenous enzymes in altering the structure and properties of aquatic proteins, affecting product quality.- New technologies for monitoring aquatic product quality and transforming aquatic proteins into new food products.- Advanced approaches for the preparation, enrichment, and screening of marine bioactive peptides, including omics and in silico strategies.- Mechanisms of digestion and absorption of aquatic proteins/peptides, with a focus on digestomics and peptidomics research.- Innovative methodologies for improving the bioavailability of active peptides through nanocarrier delivery systems and structural modifications.- Novel strategies for discovering functional food proteins/peptides from by-products generated during marine food processing.
Marine-derived proteins and peptides represent a burgeoning field of research with significant implications for both food and biomedical industries. Known as the "blue granary," marine organisms offer a rich source of high-quality proteins and nutrients that surpass terrestrial protein resources in nutritional and bioactive properties. These marine-derived peptides are gaining attention for their stability, bioactivity, and low immunogenicity, making them ideal candidates for nutraceuticals and functional food ingredients. However, the marine food processing industry faces challenges in enhancing the functional properties of these proteins and ensuring efficient nutrient utilization. The release of bioactive peptide fragments through enzymatic hydrolysis or digestion is a focal point of current research, with efforts directed towards efficient preparation, enrichment, and screening of target peptides. Additionally, the underutilization of by-products such as fish skin and shellfish mantle present an opportunity for sustainable development within the aquaculture industry, emphasizing the need for innovative approaches to transform these by-products into nutritious food resources.This research topic aims to consolidate the latest findings on the processing and utilization of marine-derived proteins and peptides. The primary objectives include improving the functional properties of these proteins, enhancing nutrient utilization, and elucidating the molecular mechanisms of marine functional peptides. Furthermore, the research seeks to explore the digestion and absorption processes of proteins and peptides, alongside the high-value utilization of by-products, focusing solely on protein resources. By addressing these areas, the research aims to contribute to the sustainable advancement of the marine food processing industry.To gather further insights in the processing and utilization of marine-derived proteins and peptides, we welcome articles addressing, but not limited to, the following themes:- Research on processing characteristics of marine-derived proteins and methods to enhance processing quality during storage.- The role of endogenous enzymes in altering the structure and properties of aquatic proteins, affecting product quality.- New technologies for monitoring aquatic product quality and transforming aquatic proteins into new food products.- Advanced approaches for the preparation, enrichment, and screening of marine bioactive peptides, including omics and in silico strategies.- Mechanisms of digestion and absorption of aquatic proteins/peptides, with a focus on digestomics and peptidomics research.- Innovative methodologies for improving the bioavailability of active peptides through nanocarrier delivery systems and structural modifications.- Novel strategies for discovering functional food proteins/peptides from by-products generated during marine food processing.