Abstract
In the current study, the relationships between functional properties and average molecular weight (AMW) of collagen hydrolysates from Spanish mackerel (Scomberomorous niphonius) skin were researched. Seven hydrolysate fractions (5.04 ≤ AMW ≤ 47.82 kDa) from collagen of Spanish mackerel skin were obtained through the processes of acid extraction, proteolysis, and fractionation using gel filtration chromatography. The physicochemical properties of the collagen hydrolysate fractions were studied by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), gel filtration chromatography, scanning electron microscope (SEM) and Fourier transform infrared spectroscopy (FTIR). The results indicated that there was an inverse relationship between the antioxidant activities and the logarithm of the AMW of the hydrolysate fractions in the tested AMW range. However, the reduction of AMW significantly enhanced the solubility of the hydrolysate fractions, and a similar AMW decrease of the hydrolysate fractions negatively affected the emulsifying and foaming capacities. This presented as a positive correlation between the logarithm of AMW and emulsion stability index, emulsifying activity index, foam stability, and foam capacity. Therefore, these collagen hydrolysates with excellent antioxidant activities or good functionalities as emulsifiers could be obtained by controlling the effect of the digestion process on the AMW of the resultant hydrolysates.
Highlights
At present, enormous amounts of protein-rich by-products, accounting for 50%–70% of the raw material, are produced in the process of aquatic product processing in China [1,2,3], and effective use of these by-products is an optimal method for protecting the ecological environment and manufacturing high added-value products to augment the income of seafood processors
Pattern, it could be speculated that acid soluble collagen (ASC)-Spanish mackarel (SM) was mainly composed of type I collagen, which was same as the type I collagen derived from calf skin, and skins and bones of most fish [1,27,28]
Alpha3-chain with a similar molecular weight (MW) to α1-chain could not be effectively separated from α1-chain under the current experimental conditions, and it might be present in ASC from Spanish Mackerel Skin (ASC-SM)
Summary
Enormous amounts of protein-rich by-products, accounting for 50%–70% of the raw material, are produced in the process of aquatic product processing in China [1,2,3], and effective use of these by-products is an optimal method for protecting the ecological environment and manufacturing high added-value products to augment the income of seafood processors. It has been reported that protein hydrolysates of seafoods and their by-products, such as tilapia (Oreochromis niloticus) [14], croceine croaker (Pseudosciaena crocea) [15], salmon [16], yellow stripe trevally (Selaroides leptolepis) [17], monkfish (Lophius litulon) [18], and Tilapia (Oreochromis niloticus) [19], have different functional properties and great potential for nutritional and pharmaceutical applications [20] These hydrolysates differed significantly from their parent proteins in structure, molecular weight (MW), nutritive values, bioactivities, and functional properties, including solubility, emulsification, and foaming ability [21]. Mackerel skin by using gel filtration column, and the influence of AMW on their physicochemical and functional properties was investigated
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