Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

Steam Explosion-Assisted Extraction of Protein from Fish Backbones and Effect of Enzymatic Hydrolysis on the Extracts

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...

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Bibliographic Details
Main Authors: Ye Dong, Wen Yan, Xiao-Di Zhang, Zhi-Yuan Dai, Yi-Qi Zhang
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
fish backbone
protein
steam explosion
hot-pressure extraction
enzymatic hydrolysis
Online Access:https://www.mdpi.com/2304-8158/10/8/1942

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