Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-07-14 DOI:10.1016/j.fbp.2024.07.009

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引用次数: 0

Abstract

Gamma irradiation (γ-irradiation) sterilizes and modifies proteins. This study aimed to enhance the performance of protein hydrolysates of fermented tilapia fish skin using irradiation. The results showed that γ-irradiation could effectively kill harmful microorganisms in fish skin at 6 kGy. Irradiation at 1–6 kGy dose disintegrated the internal structure of fish skin proteins, thus increasing the degree of hydrolysis after fermentation by Bacillus subtilis L4; however, irradiation at 9–12 kGy caused cross-linking and aggregation of fish skin proteins. The solubility, and water and oil holding capacity of the protein hydrolysates were significantly improved compared to those of the non-irradiated sample. The maximum emulsifying activity (164.61±16.28 m²/g), foaming activity (91.13±2.30 mL), and surface hydrophobicity index (5766.43±770.56) were observed in the protein hydrolysates fermented from fish skin irradiated at 12 kGy. The antioxidant activity of the protein hydrolysates increased with increasing irradiation doses. This suggested that the functional properties and antioxidant activity of protein hydrolysates from fish skin fermentation can be improved by appropriate irradiation pretreatment, providing a feasible method for improving the utilization and quality of proteins in fishery waste.

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辐照罗非鱼皮发酵制备的蛋白质水解物的功能改进和特性分析

伽马辐照（γ-辐照）可对蛋白质进行灭菌和改性。本研究旨在利用辐照提高发酵罗非鱼皮蛋白质水解物的性能。结果表明，γ-辐照在 6 kGy 下可有效杀死鱼皮中的有害微生物。1-6 kGy剂量的辐照可瓦解鱼皮蛋白质的内部结构，从而提高枯草杆菌L4发酵后的水解程度；但9-12 kGy剂量的辐照会导致鱼皮蛋白质交联和聚集。与未经过辐照的样品相比，水解蛋白的溶解度、持水量和持油量都有明显提高。辐照 12 kGy 的鱼皮发酵蛋白水解物的乳化活性（164.61±16.28 m2/g）、发泡活性（91.13±2.30 mL）和表面疏水指数（5766.43±770.56）均达到最大值。蛋白质水解物的抗氧化活性随着辐照剂量的增加而增加。这表明，通过适当的辐照预处理可以改善鱼皮发酵蛋白水解物的功能特性和抗氧化活性，为提高渔业废弃物中蛋白质的利用率和质量提供了一种可行的方法。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.