Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-11-15 DOI:10.1007/s11483-024-09903-0

Md Kamrul Hasan Refat, Farzana Ahmed Nishi, Kumar Shubhro, Md Anisuzzaman, Asif Ahmed, Md Emdadul Islam, Md Nazrul Islam, Kazi Mohammed Didarul Islam, Md Morsaline Billah

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Abstract

Gelatin is a multifunctional protein with numerous applications in the food and pharmaceutical industries. The increased global demand for gelatin and issues regarding mammalian collagen have prompted an imperative urge for alternative sources. Therefore, this study aimed to explore the impact of ultrasound-assisted extraction on the physicochemical, functional, and bioactive attributes of gelatin obtained from Tenualosa ilisha scales. Ultrasound-assisted gelatin (UAG) extraction substantially increased the yield (34.49%), reducing fat and moisture content compared to water bath gelatin (WBG) extraction (20.06%). Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed α1, α2, and β chains, corroborating a triple helical conformation with UAG displaying shorter peptide composition. Fourier-transform infrared spectroscopy (FT-IR) showcased distinct peaks for amide- I, II, III, and A with decreased molecular order owing to ultrasound treatment. The WBG exhibited a lower UV-transmittance and a higher gel melting temperature, whereby, UAG displayed an excellent foaming capacity and stability with improved performance at higher concentrations. The WBG demonstrated superior emulsion activity and stability index, however, the emulsion activity of both gelatins declined with increasing concentrations. The gelatins showed a similar water-holding capacity, although WBG possessed a greater fat-binding capacity compared to UAG. However, UAG demonstrated enhanced antioxidant effects, revealing an IC₅₀ of 121.17 ± 2.38 for scavenging free radicals and an EC₅₀ of 184.48 ± 3.16 for reducing Fe³⁺, thus, minimizing oxidative stress. The findings will offer novel insights into the influence of ultrasound treatment on the properties of fish scale gelatin and developing methods for tailoring scale gelatin for food and pharmaceutical interventions.

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超声波辅助萃取对从希尔沙（Tenualosa ilisha）鳞片中提取的明胶的物理化学和功能特性的影响

明胶是一种多功能蛋白质，在食品和制药行业应用广泛。全球对明胶需求的增加和哺乳动物胶原蛋白的问题促使人们迫切希望找到替代来源。因此，本研究旨在探索超声辅助提取对从滇乌鱼鳞片中提取的明胶的理化、功能和生物活性属性的影响。与水浴提取明胶（20.06%）相比，超声辅助提取明胶（UAG）大大提高了产量（34.49%），降低了脂肪和水分含量。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）显示了α1、α2和β链，证实了UAG的三螺旋构象，并显示出较短的肽组成。傅立叶变换红外光谱（FT-IR）显示了酰胺-I、II、III 和 A 的不同峰值，由于超声处理，分子阶次降低。WBG 的紫外线透过率较低，凝胶熔化温度较高，而 UAG 则显示出出色的发泡能力和稳定性，在浓度较高时性能更佳。WBG 表现出更高的乳化活性和稳定性指数，但随着浓度的增加，两种明胶的乳化活性都有所下降。两种明胶的保水能力相似，但 WBG 的脂肪结合能力强于 UAG。不过，UAG 的抗氧化效果更强，其清除自由基的 IC50 值为 121.17 ± 2.38，还原 Fe3+ 的 EC50 值为 184.48 ± 3.16，从而最大程度地减少了氧化应激。这些研究结果将为了解超声处理对鱼鳞明胶特性的影响以及开发定制鱼鳞明胶用于食品和药物干预的方法提供新的见解。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.