2026-06-17T23:12:21Zhttps://riubu.ubu.es/oai/request

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

Barea Gómez, Pedro Melgosa Gómez, Rodrigo Benito Román, Oscar Illera Gigante, Alba Ester Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa 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. application/pdf http://hdl.handle.net/10259/9583 eng Elsevier Green fractionation and hydrolysis of fish meal to improve their techno-functional properties info:eu-repo/semantics/article TEXT RIUBU. Repositorio Institucional de la Universidad de Burgos Hispana