دورية أكاديمية
أعرض في EDS

Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish ( Labeobarbus nedgia ): Effects of Hydrolysis Temperature and Pressurization Agent.

التفاصيل البيبلوغرافية
العنوان: Potential of Subcritical Water Hydrolysis to Valorize Low-Valued Ray-Finned Fish ( Labeobarbus nedgia ): Effects of Hydrolysis Temperature and Pressurization Agent.
المؤلفون: Tadesse SA; Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa P.O. Box 385, Ethiopia.; Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, Addis Ababa P.O. Box 16417, Ethiopia., Emire SA; Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa P.O. Box 385, Ethiopia., Barea P; Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain., Illera AE; Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain., Melgosa R; Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain., Beltrán S; Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain., Sanz MT; Chemical Engineering Section, Department of Biotechnology and Food Science, University of Burgos, 09001 Burgos, Spain.
المصدر: Foods (Basel, Switzerland) [Foods] 2024 May 09; Vol. 13 (10). Date of Electronic Publication: 2024 May 09.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: Subcritical water (SCW) hydrolysis was applied to valorize the low-valued ray-finned fish ( Labeobarbus nedgia ) into valuable protein hydrolysates, employing N 2 and CO 2 as pressurization agents at varying temperatures (140, 160, 180, and 200 °C). The degree of hydrolysis (DH) and total free amino acid content increased with temperature for both pressurizing agents. The highest DH (54.5 ± 0.4%) and total free amino acid content (210 ± 1 mg/g prot ) were observed at 200 °C when CO 2 gas was used as the pressurizing agent. Predominantly, glycine and alanine were released for both pressurizing agents. The antioxidant activity, evaluated through three different assays, increased with temperature and was found to be the highest at 200 °C. This study illustrated the advantages of the intensified SCW technology by using CO 2 as a pressurization agent in valorizing low-valued ray-finned fish ( Labeobarbus nedgia ), as animal residue rich in proteins, for the production of valuable protein hydrolysates with a high fraction of valuable free amino acids, which could offer potential applications as a functional ingredient in the food industry.
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معلومات مُعتمدة: PID2022-136385OB-I00; TED2021-129311B-I00; PDC2022-133443-I00 Agencia Estatal de Investigación (AEI); BU027P23 Junta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF)
فهرسة مساهمة: Keywords: carbon dioxide; degree of hydrolysis; low-valued ray-finned fish; nitrogen; pressurization agent; subcritical water hydrolysis
تواريخ الأحداث: Date Created: 20240525 Latest Revision: 20240527
رمز التحديث: 20240527
مُعرف محوري في PubMed: PMC11119829
DOI: 10.3390/foods13101462
PMID: 38790762
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods13101462