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February 23, 2026npj Science of FoodOpen Access

Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat proteins

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Authors

JLJong Won LeeSejong UniversitySLSangYoon LeeSejong UniversityGHGeun-Pyo HongSejong University

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Implication

Evaluates subcritical water hydrolysis for converting pork loin proteins into bioactive ingredients, indicating valuable food applications.

Key Points

  • The aim is to assess how subcritical water hydrolysis converts meat proteins into valuable bioactive products at different temperatures.
  • Used pork loin as a model meat source.
  • Hydrolyzed proteins at temperatures from 100 °C to 300 °C.
  • Compared subcritical water hydrolysis with enzymatic hydrolysis.
  • Evaluated protein recovery, free amino groups, antioxidative, and ACE inhibitory activities.
  • Protein recovery peaked at 300 °C, surpassing enzymatic hydrolysis.
  • Hydrolysates above 250 °C showed strong antioxidative and ACE inhibitory activities.
  • SW treatments below 250 °C resulted in reduced bitterness and higher umami intensity.
  • Probiotic growth was inhibited, and bitterness increased at temperatures above 250 °C.

Cite This Study

Lee et al. (2026) studied this question.

synapsesocial.com/papers/699bee551c6c6bad5397ff76https://doi.org/10.1038/s41538-026-00770-2
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