ArticleFoods (Basel, Switzerland)2021
Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Improving calcium bioavailability from fish bone waste: the role of sodium hydroxide in bio‑calcium extraction from tilapia (Food chemistry: X · 2025Article
- The Characterization of Physicochemical, Nutritional, and Flavor Properties of Bovine Hide Gelatin Prepared from Different Raw Materials.Foods (Basel, Switzerland) · 2025Article
- Extraction and improvement of protein functionality using steam explosion pretreatment: advances, challenges, and perspectives.Journal of food science and technology · 2024Review
- Blue food proteins: Novel extraction technologies, properties, bioactivities and applications in foods.Current research in food science · 2024Article
- The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products.Foods (Basel, Switzerland) · 2023Review
- A review on the processing of functional proteins or peptides derived from fish by-products and their industrial applications.Heliyon · 2023Review
- Physicochemical, Structural and Antioxidant Properties of Collagens from the Swim Bladder of Four Fish Species.Marine drugs · 2022Article
- Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Foods (Basel, Switzerland) · 2022Article
- Lactic Acid-Based Natural Deep Eutectic Solvents to Extract Bioactives from Marine By-Products.Molecules (Basel, Switzerland) · 2022Article
- Functional proteins through green refining of seafood side streams.Frontiers in nutrition · 2022Review
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Authors and funding
5 authors.
Funding
Abstract
The development of an efficient pretreatment, prior to enzymatic hydrolysis, is a good strategy for the sustainable use of refractory fish byproducts. This study compared hydrothermal pretreatments at 159 °C for 2 min, followed by water extraction (steam explosion-assisted extraction, SE) and 121 °C for 70 min (hot-pressure extraction, HPE), for the recovery of proteins from fish backbones. The effect of enzymatic hydrolysis on the properties of the obtained fish bone protein (FBP) was also evaluated. The results demonstrated that FBP had high contents of protein (81.09-84.88 g/100 g) and hydroxyproline (70-82 residues/1000 residues). After hydrolysis with Flavourzyme, for 3 h, the FBP hydrolysates that were pretreated with SE (SFBP-H) exhibited a better degree of hydrolysis (DH) and nitrogen recovery (NR), and a higher level of umami taste free amino acids (151.50 mg/100 mL), compared with the HPE-treated samples. The obtained SFBP-H mainly distributed below 3000 Da and had strong scavenging effects on 1,1-diphenyl-2-picrylhydrazy (DPPH) (IC
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