2026-04-18T14:18:14Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/91802024-05-27T07:01:13Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Tadesse, Solomon Abebaw author Emire, Shimelis Admassu author Barea Gómez, Pedro author Illera Gigante, Alba Ester author Melgosa Gómez, Rodrigo author Beltrán Calvo, Sagrario author Sanz Díez, Mª Teresa author 2023-09 This study investigated the valorisation of low-valued ray-finned fish (Labeobarbus nedgia) (LB) muscle into valuable protein hydrolysates using three commercial enzymes (Alcalase®, Novozym®, and Protease®). After testing different enzyme concentrations (0–3 %, v/w) and temperatures (50–70 °C), the best results, including the highest degree of hydrolysis (DH) and antioxidant activity, were achieved when using Alcalase® at 3 % (v/w) and a temperature of 60 °C. However, Novozym® was found to be more resistant to high temperatures than Alcalase®. Functional properties of freeze-dried protein hydrolysates prepared using Alcalase® and Novozym®, at an enzyme concentration of 3 % (v/w) and a temperature of 60 °C, were determined. Both hydrolysates exhibited similar solubility, water and oil holding capacity, and foaming capacity and stability. This study demonstrated that the low-valued LB muscle can be used to produce a valuable protein hydrolysate, which could be used as a functional ingredient in the food industry. 0960-3085 http://hdl.handle.net/10259/9180 10.1016/j.fbp.2023.08.003 Low valued ray-finned fish Protein enzymatic hydrolysate Antioxidant activities Functional properties Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods