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Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization

1
Marine Biotechnology and Bioprocesses Group, Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
2
Recycling and Valorisation of Waste Materials Laboratory (REVAL), Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
3
Food Biochemistry Laboratory, Marine Research Institute (IIM-CSIC), Eduardo Cabello 6, 36208 Vigo, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(10), 1503; https://doi.org/10.3390/foods9101503
Received: 23 September 2020 / Revised: 5 October 2020 / Accepted: 16 October 2020 / Published: 20 October 2020
(This article belongs to the Section Food Engineering and Technology)
Valorization of seabass and seabream by-products is becoming increasingly relevant, as marketing of these species moves from selling whole fish to filleting for convenience products. With this aim, we optimized for the first time the production of fish protein hydrolysates (FPH) by enzymatic hydrolysis from filleting by-products of these commercially relevant aquaculture species, isolating fish oil at the same time. On the whole, both fish yielded similar amounts of protein, but frames and trimmings (FT) were the best source, followed by heads and viscera. In vitro antioxidant and antihypertensive activities showed similar figures for both species, placing FPHs from FT as the most active. Molecular weights ranged from 1381 to 2023 Da, corresponding to the lowest values of FT, in line with the higher hydrolysis degrees observed. All FPHs reached high digestibility (>86%) and displayed an excellent amino acid profile in terms of essential amino acids and flavor, making them suitable as food additives and supplements. View Full-Text
Keywords: seabream and seabass by-product valorization; Sparus aurata; Dicentrarchus labrax; fish protein hydrolysates; bioactive; mathematical optimization seabream and seabass by-product valorization; Sparus aurata; Dicentrarchus labrax; fish protein hydrolysates; bioactive; mathematical optimization
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MDPI and ACS Style

Valcarcel, J.; Sanz, N.; Vázquez, J.A. Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization. Foods 2020, 9, 1503. https://doi.org/10.3390/foods9101503

AMA Style

Valcarcel J, Sanz N, Vázquez JA. Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization. Foods. 2020; 9(10):1503. https://doi.org/10.3390/foods9101503

Chicago/Turabian Style

Valcarcel, Jesus; Sanz, Noelia; Vázquez, José A. 2020. "Optimization of the Enzymatic Protein Hydrolysis of By-Products from Seabream (Sparus aurata) and Seabass (Dicentrarchus labrax), Chemical and Functional Characterization" Foods 9, no. 10: 1503. https://doi.org/10.3390/foods9101503

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