Co-production of gelatin, hydroxyapatite and calcium-binding peptides from Tilapia scales: Structural characteristics and physicochemical properties

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-09-25 DOI:10.1016/j.foodchem.2026.151321

Ming Cheng, Yuhan Zhao, Xiujie Yu, Lulu Zhu, Tingting Yang, Yan Fan, Hu Hou

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引用次数: 0

Abstract

A novel co-production strategy was developed to valorize tilapia scale waste into gelatin (TSG), hydroxyapatite (TSHA), and calcium-binding peptides. TSG was obtained by hot-water extraction, and the residues were calcined at 700 °C for 3 h to produce TSHA, which served as a self-prepared affinity medium. Alkaline protease hydrolysis yielded the highest calcium-binding capacity (CBC, 4.86 μg/mg). After TSHA-based affinity purification, the recovered fraction (THAC) showed improved CBC (5.71 μg/mg) and comprised predominantly <500 Da peptides enriched in aspartic acid (Asp, 14.10%) and glutamic acid (Glu, 10.00%). Isothermal titration calorimetry suggested apparent spontaneous and exothermic calcium-binding (Ka = 2.4 × 104 M−1; n = 2.26). Spectroscopic analyses demonstrated that Ca2+ coordination through carboxyl and amino groups induced a random-coil-to-β-sheet transition. Peptidomics identified acidic-motif-rich sequences (GDDGE, DVSGGYDE, GEPGDDGAK, and GDRGDEGPK), and molecular docking indicated bidentate/multidentate coordination. This integrated strategy provides a feasible route for converting aquaculture by-products into value-added calcium-binding peptide ingredients.

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罗非鱼鱼鳞联合生产明胶、羟基磷灰石和钙结合肽：结构特征和理化性质

开发了一种新的联合生产策略，将罗非鱼鳞片废物转化为明胶（TSG）、羟基磷灰石（TSHA）和钙结合肽。通过热水萃取得到TSG，剩余物在700 °C下煅烧3 h得到TSHA，作为自备亲和介质。碱性蛋白酶水解的钙结合能力最高（CBC, 4.86 μg/mg）。经tsha亲和纯化后，回收部位（THAC） CBC提高（5.71 μg/mg），主要含有<；500 Da肽，富含天冬氨酸（Asp, 14.10%）和谷氨酸（Glu, 10.00%）。等温滴定量热法显示明显的自发和放热钙结合（Ka = 2.4 × 104 M−1;n = 2.26）。光谱分析表明，通过羧基和氨基的Ca2+配位诱导了随机线圈到-β-片的转变。肽组学鉴定了富含酸性基序的序列（GDDGE、DVSGGYDE、GEPGDDGAK和GDRGDEGPK），分子对接显示双齿/多齿配位。这一整合策略为水产养殖副产物转化为高附加值钙结合肽成分提供了一条可行的途径。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.