Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates

[EN] To examine the impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates, mackerel ( Scomber scombrus ) and sardine ( Sardina pilchardus ) by-products were the raw material, and papain, pepsin and Protamex TM were the protease enzymes. Hydrolysates ' physicochemical and functional properties were affected by the fish species used as raw material and the employed enzyme type. Mackerel produced hydrolysates with higher foaming properties and solubility at pH 10 than sardines. Hydrolysis, oil retention capacity, and turbidity were higher for the hydrolysates obtained from the sardine by-products. The Papain and Protamex TM hydrolysates exhibited similar functional properties, while significant differences were observed between these and the pepsin hydrolysates. Papain and Protamex TM displayed the highest degree of hydrolysis and relevant emulsifying properties. The Pepsin hydrolysates had good foaming and oil retention capacities. These results underline the need to consider fish species and hydrolysis enzymes when protein hydrolysates and peptides with specific functions are desired. The authors gratefully acknowledge Project PCI2020-112051 sup- ported by the MCIN/AEI/10.13039/501100011033 and the European Union NextGenerationEU/PRTR. Funding for open -access charge: CRUE-Universitat Polite ` cnica de Vale ` ncia. Fuentes López, C.; Verdú, S.; Grau Meló, R.; Barat Baviera, JM.; Fuentes López, A. (2024). Impact of raw material and enzyme type on the physico-chemical and functional properties of fish by-products hydrolysates. LWT - Food Science and Technology. 201. https://doi.org/10.1016/j.lwt.2024.116247