2026-04-18T14:18:10Zhttps://riubu.ubu.es/oai/request

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

Valorisation of low-valued ray-finned fish (Labeobarbus nedgia) by enzymatic hydrolysis to obtain fish-discarded protein hydrolysates as functional foods Tadesse, Solomon Abebaw Emire, Shimelis Admassu Barea Gómez, Pedro Illera Gigante, Alba Ester Melgosa Gómez, Rodrigo Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa Low valued ray-finned fish Protein enzymatic hydrolysate Antioxidant activities Functional properties 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. 2024-05-25T15:14:46Z 2024-05-25T15:14:46Z 2024-05-25T15:14:46Z 2023-09 info:eu-repo/semantics/article 0960-3085 http://hdl.handle.net/10259/9180 10.1016/j.fbp.2023.08.003 eng Food and Bioproducts Processing. 2023, V. 141, p. 167-184 https://doi.org/10.1016/j.fbp.2023.08.003 http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Atribución 4.0 Internacional Elsevier