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dc.contributor.authorTrigueros Andrés, Ester 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorFilipigh, Ángel Alejandro
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorAlonso Riaño, Patricia 
dc.date.accessioned2021-03-25T11:39:03Z
dc.date.available2021-03-25T11:39:03Z
dc.date.issued2021-03
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10259/5671
dc.description.abstractThe efficiency of enzymatic hydrolysis for the release of different biocompounds such as total phenolic compounds (TPC), sugars and proteins from the industrial solid residue of G. sesquipedale after agar extraction has been evaluated. Cellulase (0.25–8%, w/w, enzyme: solid residue, pH = 5) has been proved to be an efficient enzyme to degrade the algae cell wall improving the release of the bound TPC with values up to 7.5 mg gallic acid equivalent/g dry macroalgae residue. Monomer and oligomer carbohydrates were released to the reaction medium, namely glucose, galactose and arabinose with higher yields by increasing cellulase concentration. Enzyme combinations with other hydrolytic enzymes, such as xylanase and protease, did not bring any improvement of the TPC and sugar yields. Protein was also released to the enzymatic medium with protein extraction yields around 30%. The use of protease under basic conditions led to an increase in the release of the protein fraction and of the free amino acids content with a hydrophobic ratio higher than in the raw material. The kinetics of TPC and protein hydrolysis have been fitted to the power law and the Weibull models yielding the Weibull model the best fitting quality.en
dc.description.sponsorshipAgencia Estatal de Investigación [grant number PID2019-104950RB-I00/AEI/10.13039/501100011033] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20]es
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood and Bioproducts Processing. 2021, V. 126, p. 356-366es
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectHydrolytic enzymesen
dc.subjectKinetic modelsen
dc.subjectMacroalgae industrial residueen
dc.subjectTPCen
dc.subjectCarbohydratesen
dc.subjectProteinsen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.titleEnzymatic hydrolysis of the industrial solid residue of red seaweed after agar extraction: Extracts characterization and modellingen
dc.typeinfo:eu-repo/semantics/article
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.relation.publisherversionhttps://doi.org/10.1016/j.fbp.2021.01.014es
dc.identifier.doi10.1016/j.fbp.2021.01.014
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/PID2019-104950RB-I00-AEI-10.13039-501100011033
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU301P18
dc.relation.projectIDinfo:eu-repo/grantAgreement/JCyL/BU050P20
dc.journal.titleFood and Bioproducts Processinges
dc.volume.number126es
dc.page.initial356es
dc.page.final366es
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersion


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