{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Lopez-Martinez MI"],"funding":["Ministerio de Ciencia, Innovación y Universidades"],"pagination":["3243"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC12469255"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["14(18)"],"pubmed_abstract":["The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic hydrolysis, in combination with ultrasound pretreatment, improves the generation of hydrolyzates with biological and taste-enhancing properties. The main objective of this study was to evaluate the impact of ultrasound pretreatment and enzyme concentration in the development of functional and taste-rich porcine lung hydrolyzates. Ultrasound pretreatments significantly increased the degree of hydrolysis and the antioxidant activity in 1:100 Enzyme: Substrate (E/S) ratio hydrolyzates. On the other hand, the combination of 1:20 E/S concentration "],"journal":["Foods (Basel, Switzerland)"],"pubmed_title":["Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates."],"pmcid":["PMC12469255"],"funding_grant_id":["PRE2021-100576","CEX2021-001189-S","PID2023-153058OB-I00"],"pubmed_authors":["Lopez-Martinez MI","Toldra F","Morcillo-Martinez S","Mora L"],"additional_accession":[]},"is_claimable":false,"name":"Impact of Ultrasound Pretreatment and Enzyme Concentration on Taste and Biological Activities of Porcine Lung Hydrolyzates.","description":"The revalorization of porcine meat by-products is necessary to reduce their environmental and economic impact. Porcine lungs are usually discarded or used for low-value purposes despite their richness in collagen, elastin, or phospholipids. Enzymatic hydrolysis, in combination with ultrasound pretreatment, improves the generation of hydrolyzates with biological and taste-enhancing properties. The main objective of this study was to evaluate the impact of ultrasound pretreatment and enzyme concentration in the development of functional and taste-rich porcine lung hydrolyzates. Ultrasound pretreatments significantly increased the degree of hydrolysis and the antioxidant activity in 1:100 Enzyme: Substrate (E/S) ratio hydrolyzates. On the other hand, the combination of 1:20 E/S concentration ","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Sep","modification":"2026-05-02T03:18:44.356Z","creation":"2026-05-02T03:11:29.686Z"},"accession":"S-EPMC12469255","cross_references":{"pubmed":["41008215"],"doi":["10.3390/foods14183243"]}}