Volume 8, Issue 3 (2019)
JFST 2019, 8(3): 155-163 |
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Nikoo M. ٍEffect of extraction temperature of gelatin from great sturgeon (Huso huso) on molecular weight distribution of peptides, amino acid composition and antioxidant activity of gelatin hydrolysates. JFST 2019; 8 (3) :155-163
URL: http://jfst.modares.ac.ir/article-6-36429-en.html
URL: http://jfst.modares.ac.ir/article-6-36429-en.html
Urmia University , m.nikoo@urmia.ac.ir
Abstract: (2127 Views)
Aims: the aim of this study was to extract gelatin from the skin of farmed great sturgeon at different temperatures, hydrolysis using Alcalase enzyme, and to measure molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates.
Materials & Methods: After removing pigments and non-collagenous proteins, defatting, and swelling of triple-helix structure, gelatin was extracted at temperatures of 50, 60, 70 and 80 ºC for 6 h and then hydrolysed using Alcalase (E/S ratio of 1:20 w/w) for 3 h. Molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates were determined.
Findings: Degree of hydrolysis reached its maximum within the first 30 min. Hydolysate from extraction temperature of 80 ºC had the highest DH. No significant differences were found among hydrolysates with regards to amino acid composition and peptide molecular weight distribution. At of 60 ºC, the content of small peptides (< 1 kDa) and amino acids were slightly higher compared to other samples. This could influence antioxidant activity to some degree. At higher extraction temperature of gelatin, the efficacy of hydrolysates in preventing the loss in total sulfhydryl groups content was decreased (P < 0.05) while TBARS and surface hydrophobicity were not influenced (P < 0.05).
Conclusion: Extraction temperature of gelatin did not reveal a considerable effect on properties and antioxidant activities of the resulting hydrolysates and gelatin hydrolysates with antioxidant activity and rich in peptides with molecular weight less than 1 kDa could be produced at 50 ºC.
Materials & Methods: After removing pigments and non-collagenous proteins, defatting, and swelling of triple-helix structure, gelatin was extracted at temperatures of 50, 60, 70 and 80 ºC for 6 h and then hydrolysed using Alcalase (E/S ratio of 1:20 w/w) for 3 h. Molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates were determined.
Findings: Degree of hydrolysis reached its maximum within the first 30 min. Hydolysate from extraction temperature of 80 ºC had the highest DH. No significant differences were found among hydrolysates with regards to amino acid composition and peptide molecular weight distribution. At of 60 ºC, the content of small peptides (< 1 kDa) and amino acids were slightly higher compared to other samples. This could influence antioxidant activity to some degree. At higher extraction temperature of gelatin, the efficacy of hydrolysates in preventing the loss in total sulfhydryl groups content was decreased (P < 0.05) while TBARS and surface hydrophobicity were not influenced (P < 0.05).
Conclusion: Extraction temperature of gelatin did not reveal a considerable effect on properties and antioxidant activities of the resulting hydrolysates and gelatin hydrolysates with antioxidant activity and rich in peptides with molecular weight less than 1 kDa could be produced at 50 ºC.
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2019/09/14 | Published: 2020/05/13
Received: 2019/09/14 | Published: 2020/05/13
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