2026-04-18T21:38:14Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/77032023-06-16T00:05:16Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Barea Gómez, Pedro author Melgosa Gómez, Rodrigo author Illera Gigante, Alba Ester author Alonso Riaño, Patricia author Díaz de Cerio Alonso de Mezquía, Elixabet author Benito Román, Oscar author Beltrán Calvo, Sagrario author Sanz Díez, Mª Teresa author 2023-08 The hydrolysis of the water-soluble protein (WSP) fraction from tuna fish meal was evaluated by subcritical water (subW) by using N2 and CO2 as different pressurization agents in the temperature range from 140 to 180 °C. For both gases, the amino group release increased by increasing working temperature while the Lowry response decreased due to production of smaller-size peptides and free amino acids. The free amino acid content was higher with CO2 than with N2. At 180 °C, 344 ± 5 and 275 ± 3 mg of free amino acids per g of WSP were released, respectively; although, in both systems the smallest molecular weight amino acids, glycine and alanine, were preferentially released. The free amino acids content obtained by enzymatic hydrolysis with commercial proteases Alcalase and Novozym was much lower with the highest hydrolysis yield determined for histidine. These results have been supported by size exclusion chromatography analysis. 0308-8146 http://hdl.handle.net/10259/7703 10.1016/j.foodchem.2023.135925 Soluble fish meal protein Hydrolysis Subcritical water Carbon dioxide Production of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agent