{"title":"白颊鲨皮明胶的酶水解:优化、结构转变、功能特性和抗氧化潜力","authors":"Hoda Shahiri Tabarestani, Homa Shahram, Alireza Sadeghi Mahoonak, Ali Moayedi, Shima Kaveh","doi":"10.1016/j.lwt.2024.117060","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigates the enzymatic hydrolysis of white-cheek shark (<em>Carcharhinus dussumieri</em>) skin gelatin using Alcalase to produce antioxidant peptides. Response surface methodology was employed to optimize enzyme-substrate ratio (E/S) and hydrolysis time. The optimal conditions, with an E/S of 4.8% for 133 min, achieved the highest degree of hydrolysis (DH) of 23.4%, as well as maximum DPPH radical scavenging activity (56.8%) and FRAP value (0.24 mg AAE/g). Subsequent evaluations of hydrolyzed (WCSG-H) and non-hydrolyzed gelatin (WCSG) revealed significant differences in their properties (p<0.05). Specifically, gel electrophoresis showed molecular weight fractions of 72–165 kDa for WCSG and <8 kDa for WCSG-H, while amino acid profiling indicated high levels of glycine, proline, and alanine in both samples. ATR-FTIR spectroscopy demonstrated that enzymatic hydrolysis led to a more disordered secondary structure in WCSG. Furthermore, WCSG exhibited superior emulsion activity, foaming capacity, and foam stability, though differences in emulsion stability were not statistically significant (p>0.05). In contrast, WCSG-H showed significantly higher solubility (97.7%) and antioxidant capacity (56.8% DPPH radical scavenging activity and FRAP of 0.24 mg AAE/g) compared to WCSG (85.22%, 52.82%, and 0.08 mg AAE/g, respectively). Therefore, these findings suggest that both WCSG and WCSG-H are promising natural antioxidants for functional food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"213 ","pages":"Article 117060"},"PeriodicalIF":6.0000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enzymatic hydrolysis of white-cheek shark skin gelatin: Optimization, structural transformations, functional characteristics, and antioxidant potential\",\"authors\":\"Hoda Shahiri Tabarestani, Homa Shahram, Alireza Sadeghi Mahoonak, Ali Moayedi, Shima Kaveh\",\"doi\":\"10.1016/j.lwt.2024.117060\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study investigates the enzymatic hydrolysis of white-cheek shark (<em>Carcharhinus dussumieri</em>) skin gelatin using Alcalase to produce antioxidant peptides. Response surface methodology was employed to optimize enzyme-substrate ratio (E/S) and hydrolysis time. The optimal conditions, with an E/S of 4.8% for 133 min, achieved the highest degree of hydrolysis (DH) of 23.4%, as well as maximum DPPH radical scavenging activity (56.8%) and FRAP value (0.24 mg AAE/g). Subsequent evaluations of hydrolyzed (WCSG-H) and non-hydrolyzed gelatin (WCSG) revealed significant differences in their properties (p<0.05). Specifically, gel electrophoresis showed molecular weight fractions of 72–165 kDa for WCSG and <8 kDa for WCSG-H, while amino acid profiling indicated high levels of glycine, proline, and alanine in both samples. ATR-FTIR spectroscopy demonstrated that enzymatic hydrolysis led to a more disordered secondary structure in WCSG. Furthermore, WCSG exhibited superior emulsion activity, foaming capacity, and foam stability, though differences in emulsion stability were not statistically significant (p>0.05). In contrast, WCSG-H showed significantly higher solubility (97.7%) and antioxidant capacity (56.8% DPPH radical scavenging activity and FRAP of 0.24 mg AAE/g) compared to WCSG (85.22%, 52.82%, and 0.08 mg AAE/g, respectively). Therefore, these findings suggest that both WCSG and WCSG-H are promising natural antioxidants for functional food applications.</div></div>\",\"PeriodicalId\":382,\"journal\":{\"name\":\"LWT - Food Science and Technology\",\"volume\":\"213 \",\"pages\":\"Article 117060\"},\"PeriodicalIF\":6.0000,\"publicationDate\":\"2024-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"LWT - Food Science and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0023643824013434\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643824013434","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Enzymatic hydrolysis of white-cheek shark skin gelatin: Optimization, structural transformations, functional characteristics, and antioxidant potential
This study investigates the enzymatic hydrolysis of white-cheek shark (Carcharhinus dussumieri) skin gelatin using Alcalase to produce antioxidant peptides. Response surface methodology was employed to optimize enzyme-substrate ratio (E/S) and hydrolysis time. The optimal conditions, with an E/S of 4.8% for 133 min, achieved the highest degree of hydrolysis (DH) of 23.4%, as well as maximum DPPH radical scavenging activity (56.8%) and FRAP value (0.24 mg AAE/g). Subsequent evaluations of hydrolyzed (WCSG-H) and non-hydrolyzed gelatin (WCSG) revealed significant differences in their properties (p<0.05). Specifically, gel electrophoresis showed molecular weight fractions of 72–165 kDa for WCSG and <8 kDa for WCSG-H, while amino acid profiling indicated high levels of glycine, proline, and alanine in both samples. ATR-FTIR spectroscopy demonstrated that enzymatic hydrolysis led to a more disordered secondary structure in WCSG. Furthermore, WCSG exhibited superior emulsion activity, foaming capacity, and foam stability, though differences in emulsion stability were not statistically significant (p>0.05). In contrast, WCSG-H showed significantly higher solubility (97.7%) and antioxidant capacity (56.8% DPPH radical scavenging activity and FRAP of 0.24 mg AAE/g) compared to WCSG (85.22%, 52.82%, and 0.08 mg AAE/g, respectively). Therefore, these findings suggest that both WCSG and WCSG-H are promising natural antioxidants for functional food applications.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.