2026-04-18T21:42:41Zhttps://riubu.ubu.es/oai/request

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

Barea Gómez, Pedro 7388caa9-d7c5-461e-93ce-de6461e0f4c3 Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Illera Gigante, Alba Ester 296 600 0000-0001-8321-5282 Alonso Riaño, Patricia 596 600 0000-0003-4765-5859 Díaz de Cerio Alonso de Mezquía, Elixabet 598 600 0000-0001-8404-6564 Benito Román, Oscar 59 600 0000-0002-4418-0045 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 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. This work was supported by the Agencia Estatal de Investigación (AEI) and Ministerio de Ciencia e Innovación (MICINN) [grant numbers PID2019-104950RB-I00 / AEI / https://doi.org/10.13039/501100011033, PID2020-116716RJ-I00/ AEI /https://doi.org/10.13039/501100011033] by the AEI, MICINN, UE Next GenerationEU (Plan de Recuperación, Transformación y Resiliencia) [grant numbers TED2021-129311B-I00, PDC2022-133443-I00] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant number BU050P20]. Benito Román post-doctoral contract was funded by AEI through project PID2020–116716RJ-I00. P. Alonso-Riaño and P. Barea predoctoral contracts were funded by JCyL and the European Social Fund (ESF) by ORDEN EDU/556/2019, de 5 de junio and by ORDEN EDU/1868/2022, de 19 de diciembre. E Díaz de Cerio and A.E. Illera post-doctoral contracts were funded by JCyL and ERDF through project BU050P20. R. Melgosa contract was funded by a Beatriz Galindo Research Fellowship [BG20/00182]. application/pdf application/vnd.openxmlformats-officedocument.wordprocessingml.document eng Elsevier Food Chemistry. 2023, V. 418, 135925 https://doi.org/10.1016/j.foodchem.2023.135925 info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-116716RJ-I00/ES/TECNOLOGIAS DE FLUIDOS PRESURIZADOS PARA LA VALORIZACION DE SUBPRODUCTOS DE LA INDUSTRIA AGROALIMENTARIA: RECUPERACION DE PECTINA Y OTROS COMPUESTOS BIOACTIVOS DE ALTO VALOR/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/TED2021-129311B-I00/ES/Tecnologías verdes basadas en el empleo de fluidos presurizados para valorizar biomasa lignocelulósica mediante la producción de furfural/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/PDC2022-133443-I00/ES/Diseño de un prototipo para la extracción de bioproductos con agua subcrítica/ info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20//Valorización de la fracción proteica de subproductos de la industria agroalimentaria de Castilla y León mediante tecnologías de fluidos presurizados/ info:eu-repo/grantAgreement/MIU/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/BG20%2F00182/ES/ info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104950RB-I00/ES/VALORIZACION DE SUBPRODUCTOS MARINOS MEDIANTE TECNOLOGIAS DE FLUIDOS SUB- Y SUPERCRITICOS PARA LA OBTENCION DE BIOCOMPUESTOS VALIOSOS/ Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Soluble fish meal protein Hydrolysis Subcritical water Carbon dioxide Ingeniería química Alimentos Chemical engineering Food 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 info:eu-repo/semantics/publishedVersion Food Chemistry 418 135925 THUMBNAIL Barea-fc_2023.pdf.jpg Barea-fc_2023.pdf.jpg IM Thumbnail image/jpeg 3741 https://riubu.ubu.es/bitstream/10259/7703/5/Barea-fc_2023.pdf.jpg bed60d8a009e0c1a43ec8cf07fd2abd9 MD5 5 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/7703/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/7703/2/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 2 ORIGINAL Barea-fc_2023.pdf Barea-fc_2023.pdf application/pdf 1077421 https://riubu.ubu.es/bitstream/10259/7703/1/Barea-fc_2023.pdf b8ba79bab08dc51d45f3e247e56317a1 MD5 1 Barea-fc_2023-1-Supplementary_data.docx Barea-fc_2023-1-Supplementary_data.docx Material suplementario application/vnd.openxmlformats-officedocument.wordprocessingml.document 84963 https://riubu.ubu.es/bitstream/10259/7703/4/Barea-fc_2023-1-Supplementary_data.docx 73accf2ccc071e87431c86dfbb0b9f4c MD5 4 10259/7703 oai:riubu.ubu.es:10259/7703 2023-06-16 02:05:16.826 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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