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September 10, 2025BioFactorsOpen Access

Effect of High Hydrostatic Pressure (HHP) on the Enzymatic Hydrolysis of Fish Gelatin

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Authors

İOİlhami OkurMÖMecit Halil ÖztopHAHami Alpas

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Overview

This investigation demonstrates that high hydrostatic pressure enhances enzymatic hydrolysis, improving antioxidant capacity in fish gelatin-derived protein hydrolysates.

Key Points

  • HHP treatment increased the degree of hydrolysis and antioxidant capacity in fish gelatin-derived protein hydrolysates.
  • At 500 MPa, hydrolysis and antioxidant capacity decreased compared to 400 MPa, indicating an optimal pressure range.
  • FTIR spectroscopy showed significant structural changes in gelatin during HHP-assisted hydrolysis, correlating with enzymatic activity.
  • HHP combined with enzymatic hydrolysis represents a promising approach for producing high-quality protein hydrolysates.

Cite This Study

Okur et al. (2025) studied this question.

synapsesocial.com/papers/68c19f7f54b1d3bfb60dac95https://doi.org/10.1002/biof.70042
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