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Título
Green fractionation and hydrolysis of fish meal to improve their techno-functional properties
Autor
Publicado en
Food Chemistry. 2024, V. 452, 139550
Editorial
Elsevier
Fecha de publicación
2024-09
ISSN
0308-8146
DOI
10.1016/j.foodchem.2024.139550
Abstract
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.
Palabras clave
Fish meal protein
Water fractionation
Hydrolysis
Subcritical water
Emulsification
Materia
Ingeniería química
Chemical engineering
Alimentos
Food
Biotecnología
Biotechnology
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