2026-04-22T17:42:32Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/95832024-10-03T00:05:21Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Barea Gómez, Pedro
865
600
Melgosa Gómez, Rodrigo
357
600
0000-0003-2130-2422
Benito Román, Oscar
59
600
0000-0002-4418-0045
Illera Gigante, Alba Ester
296
600
0000-0001-8321-5282
Beltrán Calvo, Sagrario
57
600
0000-0003-2559-3925
Sanz Díez, Mª Teresa
530
600
0000-0003-1799-3099
2024-10-02T09:25:34Z
2024-10-02T09:25:34Z
2024-09
0308-8146
http://hdl.handle.net/10259/9583
10.1016/j.foodchem.2024.139550
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.
The authors acknowledge Sarval Bio-Industries Noroeste, S.A.U. (A Coruña, Spain) for kindly providing the fish meal used in this work and Novozymes A/S for kindly providing the enzyme Alcalase®. This work was supported by the Agencia Estatal de Investigación (AEI) [grant numbers PID2019-104950RB-I00 and PID2020-116716RJ-I00 ] by the AEI, Ministerio de Ciencia e Innovación (MICINN) and Next GenerationEU, [grant numbers TED2021-129311B-I00 and PDC2022-133443-I00 ] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant number BU050P20 ]. PB pre-doctoral contract is funded by JCyL and the European Social Fund (ESF) [ ORDEN EDU/1868/2022 ]. RM contract is funded by a Beatriz Galindo Research Fellowship [ BG20/00182 ]. Illera's post-doctoral contract is funded by AEI, MICINN and EU through project TED2021-129311B-I00 . OBR post-doctoral contract was funded by AEI through project PID2020–116716RJ-I00 .
application/pdf
eng
Elsevier
Food Chemistry. 2024, V. 452, 139550
https://doi.org/10.1016/j.foodchem.2024.139550
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-104950RB-I00/ES/VALORIZACION DE SUBPRODUCTOS MARINOS MEDIANTE TECNOLOGIAS DE FLUIDOS SUB- Y SUPERCRITICOS PARA LA OBTENCION DE BIOCOMPUESTOS VALIOSOS/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-116716RJ-I00/ES/TECNOLOGIAS DE FLUIDOS PRESURIZADOS PARA LA VALORIZACION DE SUBPRODUCTOS DE LA INDUSTRIA AGROALIMENTARIA: RECUPERACION DE PECTINA Y OTROS COMPUESTOS BIOACTIVOS DE ALTO VALOR/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/TED2021-129311B-I00/ES/Tecnologías verdes basadas en el empleo de fluidos presurizados para valorizar biomasa lignocelulósica mediante la producción de furfural/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica, Técnica y de Innovación 2021-2023/PDC2022-133443-I00/ES/Diseño de un prototipo para la extracción de bioproductos con agua subcrítica/
info:eu-repo/grantAgreement/Junta de Castilla y León//BU050P20//Valorización de la fracción proteica de subproductos de la industria agroalimentaria de Castilla y León mediante tecnologías de fluidos presurizados/
info:eu-repo/grantAgreement/MIU/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/BG20%2F00182/ES/
Atribución-NoComercial 4.0 Internacional
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
Fish meal protein
Water fractionation
Hydrolysis
Subcritical water
Emulsification
Ingeniería química
Alimentos
Biotecnología
Chemical engineering
Food
Biotechnology
Green fractionation and hydrolysis of fish meal to improve their techno-functional properties
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Food Chemistry
452
139550
THUMBNAIL
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Datos complementarios
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oai:riubu.ubu.es:10259/9583
2024-10-03 02:05:21.322
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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