2026-04-22T17:32:07Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/95832024-10-03T00:05:21Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Barea Gómez, Pedro author Melgosa Gómez, Rodrigo author Benito Román, Oscar author Illera Gigante, Alba Ester author Beltrán Calvo, Sagrario author Sanz Díez, Mª Teresa author 2024-09 A green strategy employing water as solvent has been adopted to obtain protein hydrolysates from fish meal (FM), its water-soluble fraction (WSP), and its non-water-soluble fraction (NSP). The techno-functional properties of the hydrolysates have been investigated and compared to hydrolysates obtained with Alcalase®. In general, SWH hydrolysates presented higher content of free amino acids and higher degree of hydrolysis, which reflected on the molecular size distribution. However, Alcalase® hydrolysates presented better solubility (from 74 ± 4% for NSP at pH = 2 up to 99 ± 1% for WSP at pH = 4–7). According to fluorescence experiments, FM and NSP hydrolysates showed the highest surface hydrophobicity, which has been related to better emulsifying properties and higher emulsion stability. The emulsions stabilized with 2%wt. of SWH-treated NSP showed the smallest particle sizes, with D[4,3] = 155 nm at day 0, and good stability, with D[4,3] = 220 nm at day 7, proving that water fractionation followed by SWH treatment is a good method to improve the techno-functional properties of the hydrolysates. 0308-8146 http://hdl.handle.net/10259/9583 10.1016/j.foodchem.2024.139550 Fish meal protein Water fractionation Hydrolysis Subcritical water Emulsification Green fractionation and hydrolysis of fish meal to improve their techno-functional properties