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Background: Although legume protein extracts are useful in food preparation and processing as foam stabilizers and as viscosity, palatability and nutrition enhancers, many legume proteins from South America have not been characterized extensively. One such legume is the ñuña bean (Phaseolus vulgaris L.), which is cooked using dry heat until the cotyledons rapidly expand with a pop. The bean is widely cultivated in the Andes, but almost unknown elsewhere. Objective & Methods: In this study, we characterized ten functional properties of a ñuña protein extract using standard food analysis methods. Results: The extract was similar to other legume protein extracts for many properties (amino acid profile, proximate analysis, yield, water absorption, color, isoelectric point, and thermogravimetric analysis). The electrophoretic analysis revealed that the sample was nearly pure phaseolin. Additionally, the ability to form foam and increase solution viscosity were comparatively low when contrasted to other extracts. Conclusion: These properties make ñuña protein extract useful as a nearly pure phaseolin nutrition enhancer in beverages where foaming and high viscosity are undesirable, such as in fortified beverages, drinkable yogurts, or protein supplements. The extract may also have relevance as a weight-loss supplement. Therefore, we expect that incorporating ñuña protein in processed foods would be a straightforward process. [ABSTRACT FROM AUTHOR]

Background: Growing aquaculture production around the world generates an important environmental impact because of its waste volume, which reaches nearly 60%. These byproducts have important levels of protein and lipids that can be revaluated to obtain products that are of interest to the pharmaceutical and food industries such as bioactive peptides and functional properties. Recently, technologies have been applied to the isolation and purification of bioactive peptides according to their molecular weight, such as membrane separation techniques and chromatography. Currently, there are commercial products from fish protein hydrolysates that can be used in nutritional and pharmaceutical applications as a source of amino acids with different physiological functions. Objective: Give information on aquaculture byproducts, hydrolysis methods, methods of purification, bioactive peptides and functional properties and nutritional supplements. Methods: Science Direct, Springer Link, Wiley Online Library, and Scopus were reviewed using the keywords aquaculture products, protein hydrolysis, bioactive peptides, functional properties. For the selection of the articles, the year of publication, the language, the methodology used and the trajectory of the authors were taken into account. Conclusions: This review is a brief description of the use of aquaculture byproducts using different types of hydrolysis process and their multiple applications on several industries. [ABSTRACT FROM AUTHOR]