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dc.contributor.authorBarea Gómez, Pedro 
dc.contributor.authorMelgosa Gómez, Rodrigo 
dc.contributor.authorIllera Gigante, Alba Ester 
dc.contributor.authorAlonso Riaño, Patricia 
dc.contributor.authorDíaz de Cerio Alonso de Mezquía, Elixabet 
dc.contributor.authorBenito Román, Oscar 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.contributor.authorSanz Díez, Mª Teresa 
dc.date.accessioned2023-06-15T12:29:10Z
dc.date.available2023-06-15T12:29:10Z
dc.date.issued2023-08
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10259/7703
dc.description.abstractThe hydrolysis of the water-soluble protein (WSP) fraction from tuna fish meal was evaluated by subcritical water (subW) by using N2 and CO2 as different pressurization agents in the temperature range from 140 to 180 °C. For both gases, the amino group release increased by increasing working temperature while the Lowry response decreased due to production of smaller-size peptides and free amino acids. The free amino acid content was higher with CO2 than with N2. At 180 °C, 344 ± 5 and 275 ± 3 mg of free amino acids per g of WSP were released, respectively; although, in both systems the smallest molecular weight amino acids, glycine and alanine, were preferentially released. The free amino acids content obtained by enzymatic hydrolysis with commercial proteases Alcalase and Novozym was much lower with the highest hydrolysis yield determined for histidine. These results have been supported by size exclusion chromatography analysis.en
dc.description.sponsorshipThis work was supported by the Agencia Estatal de Investigación (AEI) and Ministerio de Ciencia e Innovación (MICINN) [grant numbers PID2019-104950RB-I00 / AEI / https://doi.org/10.13039/501100011033, PID2020-116716RJ-I00/ AEI /https://doi.org/10.13039/501100011033] by the AEI, MICINN, UE Next GenerationEU (Plan de Recuperación, Transformación y Resiliencia) [grant numbers TED2021-129311B-I00, PDC2022-133443-I00] and the Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant number BU050P20]. Benito Román post-doctoral contract was funded by AEI through project PID2020–116716RJ-I00. P. Alonso-Riaño and P. Barea predoctoral contracts were funded by JCyL and the European Social Fund (ESF) by ORDEN EDU/556/2019, de 5 de junio and by ORDEN EDU/1868/2022, de 19 de diciembre. E Díaz de Cerio and 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].en
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofFood Chemistry. 2023, V. 418, 135925en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectSoluble fish meal proteinen
dc.subjectHydrolysisen
dc.subjectSubcritical wateren
dc.subjectCarbon dioxideen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleProduction of small peptides and low molecular weight amino acids by subcritical water from fish meal: Effect of pressurization agenten
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.foodchem.2023.135925es
dc.identifier.doi10.1016/j.foodchem.2023.135925
dc.relation.projectIDinfo: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/es
dc.relation.projectIDinfo: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/es
dc.relation.projectIDinfo: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/es
dc.relation.projectIDinfo: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/es
dc.relation.projectIDinfo:eu-repo/grantAgreement/MIU/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/BG20%2F00182/ES/es
dc.relation.projectIDinfo: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/es
dc.journal.titleFood Chemistryen
dc.volume.number418es
dc.page.initial135925es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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