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August 23, 2025Bioresources and BioprocessingOpen Access

Effect of ultrasound pre-treatments before enzymatic hydrolysis on physicochemical, nutritional and functional properties of insoluble protein fractions obtained from Atlantic mackerel side streams

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Authors

JCJanna CropotovaKKKristine KvangarsnesEKElissavet Kotsoni

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Overview

Research demonstrates enhanced protein content and functional properties after ultrasound pre-treatment in Atlantic mackerel side streams, indicating nutritional benefits.

Key Points

  • Ultrasound pre-treatment significantly increased total protein content at 300 W, and promoted protein breakdown and hydrophilic amino acid exposure.
  • Salt-soluble proteins increased significantly at 450 W and 600 W, while water-soluble proteins rose notably after treatment at 600 W, showing ultrasonic effects.
  • The degree of hydrolysis rose significantly in samples treated at 450 W, likely due to the cavitation effect from the ultrasound.
  • Nutritional indexes, including the hypocholesterolemic profile, were enhanced, supporting favorable lipid quality across all protein fractions.

Cite This Study

Cropotova et al. (2025) studied this question.

synapsesocial.com/papers/68af76b97567bf4f94fef9cchttps://doi.org/10.1186/s40643-025-00931-3
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