Abstract
Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79 kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10 days of storage at 4 °C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel.Graphical abstract
Highlights
Chitosan is a non-toxic deacetylated chitin, with a variety of applications such as antibacterial, antioxidant and antiaging agents, tissue engineering, cancer diagnosis and drug delivery
Chitosan had degree of depolymerization (DDP) of around 7%, indicating that depolymerization occurred to some degree, during deacetylation at high temperature
DDP of COS produced by amylase was quite high, probably due to the presence of β-1, 4 bond between glucosamine, which was similar to that found in amylose (Rokhati et al 2013)
Summary
Chitosan is a non-toxic deacetylated chitin, with a variety of applications such as antibacterial, antioxidant and antiaging agents, tissue engineering, cancer diagnosis and drug delivery. Due to low water solubility, its applications are limited. Physical, chemical or enzymatic methods have been employed to hydrolyze chitosan, in which short chain COS can be produced (Il'Ina & Varlamov 2004). Physical methods such as irradiation and ultrasonication, etc. Chemical hydrolysis is harsh and is uncontrolled to Surimi is concentrated myofibrillar protein obtained from fish mince. It has exceptional textural properties and high nutritional value and can be used for the production of various products (Singh & Benjakul 2017a). Owing to the overexploitation of lean fish, surimi industry is showing great interest to utilize dark fleshed fish for example sardine, mackerel etc.
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