从军舰鲭鱼（Auxis thazard）、鲣鱼（Katsuwonus pelamis）、长尾金枪鱼（Thunnus tonggol）和黄鳍金枪鱼（Thunnus albacares）皮肤中提取明胶的理化和功能特性

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-04-01 Epub Date: 2025-03-11 DOI:10.1016/j.fochx.2025.102360

Qinghe Yin , Haohao Shi , Yongqiang Zhao , Gang Yu , Haohao Wu , Guanghua Xia , Tao Yang

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引用次数: 0

摘要

本研究系统地研究了从四种重要的商业金枪鱼品种：护鱼鲭鱼（Auxis thazard）、鲣鱼（Katsuwonus pelamis）、长尾金枪鱼（Thunnus tonggol）和黄鳍金枪鱼（Thunnus albacares）的皮肤中提取的明胶的理化性质和功能特性。比较分析揭示了明胶产量、氨基酸组成、分子量分布和功能性能的显著物种特异性变化。值得注意的是，黄鳍金枪鱼皮明胶（YSG）具有最高的熔点（28.09°C）、凝胶强度（271 g）和脯氨酸含量（14.3%），以及优异的起泡能力（20.43%）、保水性和乳化稳定性。通过SDS-PAGE获得的分子量谱证实了I型胶原的α-和β-链特征的存在，YSG显示出由于其脯氨酸含量升高而增强的结构完整性和热稳定性。此外，傅里叶变换红外光谱（FTIR）和圆二色性（CD）分析表明，YSG中存在更强的氢键和三螺旋结构。长尾金枪鱼的蛋白质提取率最高（21.5%），鲣鱼的蛋白质含量最高（86.7%）。相比之下，由于残留的色素，军舰鲭鱼明胶的颜色较深（ΔE* = 53.09）。流变学评估突出了YSG的最佳粘弹性和熔化行为，与其坚固的界面特性相一致。这些发现强调了黄鳍金枪鱼皮明胶在食品和生物医学应用中作为哺乳动物明胶的可行替代品的潜力，提供增强的功能性能，同时使未充分利用的渔业副产品增值。

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Physiochemical and functional properties of gelatin obtained from frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), Longtail tuna (Thunnus tonggol) and yellowfin tuna (Thunnus albacares) skin

This study conducted a systematic investigation into the physicochemical and functional properties of gelatin extracted through alkaline methods from the skins of four commercially significant tuna species: frigate mackerel (Auxis thazard), skipjack tuna (Katsuwonus pelamis), longtail tuna (Thunnus tonggol), and yellowfin tuna (Thunnus albacares). Comparative analyses revealed notable species-specific variations in gelatin yield, amino acid composition, molecular weight distribution, and functional performance. Notably, yellowfin tuna skin gelatin (YSG) exhibited the highest melting point (28.09 °C), gel strength (271 g), and proline content (14.3 %), along with superior foaming capacity (20.43 %), water retention, and emulsification stability. Molecular weight profiles obtained via SDS-PAGE confirmed the presence of α- and β-chains characteristic of type I collagen, with YSG demonstrating enhanced structural integrity and thermal stability attributed to its elevated proline content. Additionally, Fourier-transform infrared spectroscopy (FTIR) and circular dichroism (CD) analyses indicated stronger hydrogen bonding and preservation of the triple-helix structure in YSG. While longtail tuna yielded the highest extraction rate (21.5 %), skipjack tuna showed the highest protein content (86.7 %). In contrast, frigate mackerel gelatin displayed darker coloration (ΔE* = 53.09) due to residual pigments. Rheological assessments highlighted YSG's optimal viscoelasticity and melting behavior, aligning with its robust interfacial properties. These findings underscore the potential of yellowfin tuna skin gelatin as a viable alternative to mammalian gelatin in food and biomedical applications, offering enhanced functional performance while valorizing underutilized fishery by-products.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.