2026-04-18T14:19:42Zhttps://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 ec971646-d678-43b7-afd6-1ed66ac76916 600 Emire, Shimelis Admassu 7dfd680d-b594-4a2b-ab61-b6f03c6b357b 600 Barea Gómez, Pedro 865 600 Illera Gigante, Alba Ester 296 600 0000-0001-8321-5282 Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 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. This work was funded by the Agencia Estatal de Investigación (AEI) and Ministerio de Ciencia e Innovación (MICINN) [grant number PID2019-104950RB-I00], by the AEI, MICINN, UE NextGenerationEU (Plan de Recuperación, Transformación y Resiliencia) [grant numbers TED2021-129311B-I00 and PDC2022-133443-I00] and by the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant number BU050P20]. P. Barea predoctoral contract was funded by JCyL and the European Social Fund (ESF) by ORDEN EDU/1868/2022, de 19 de diciembre. 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 eng Elsevier Food and Bioproducts Processing. 2023, V. 141, p. 167-184 https://doi.org/10.1016/j.fbp.2023.08.003 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Low valued ray-finned fish Protein enzymatic hydrolysate Antioxidant activities Functional properties Ingeniería química Alimentos Biotecnología Chemical engineering Food Biotechnology 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 info:eu-repo/semantics/publishedVersion Food and Bioproducts Processing 141 167 184 THUMBNAIL Tadesse-fbp_2023.pdf.jpg Tadesse-fbp_2023.pdf.jpg IM Thumbnail image/jpeg 4855 https://riubu.ubu.es/bitstream/10259/9180/4/Tadesse-fbp_2023.pdf.jpg 43c84609e3a52e4907a84832b105a98f MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/9180/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/9180/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Tadesse-fbp_2023.pdf Tadesse-fbp_2023.pdf application/pdf 3552839 https://riubu.ubu.es/bitstream/10259/9180/1/Tadesse-fbp_2023.pdf a177cd316bdcd5ee2c66f4e3ee3adfe8 MD5 1 10259/9180 oai:riubu.ubu.es:10259/9180 2024-05-27 09:01:13.684 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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