2026-04-19T02:48:56Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/77032023-06-16T00:05:16Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
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
2023-06-15T12:29:10Z
2023-06-15T12:29:10Z
2023-08
0308-8146
http://hdl.handle.net/10259/7703
10.1016/j.foodchem.2023.135925
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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
info:eu-repo/semantics/article
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https://riubu.ubu.es/bitstream/10259/7703/4/Barea-fc_2023-1-Supplementary_data.docx
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Barea-fc_2023-1-Supplementary_data.docx