2026-04-18T14:17:50Zhttps://riubu.ubu.es/oai/request

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

Tadesse, Solomon Abebaw Emire, Shimelis Admassu Barea Gómez, Pedro Illera Gigante, Alba Ester Melgosa Gómez, Rodrigo Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa 2024-05-25T15:14:46Z 2024-05-25T15:14:46Z 2023-09 0960-3085 http://hdl.handle.net/10259/9180 10.1016/j.fbp.2023.08.003 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. eng http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional 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 info:eu-repo/semantics/article