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Molecules 2014, 19(8), 11211-11230; doi:10.3390/molecules190811211

Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight

1
National Engineering Research Center of Marine Facilities Aquaculture, School of Marine Science and Technology, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China
2
Zhejiang Provincial Engineering Technology Research Center of Marine Biomedical Products, School of Food and Pharmacy, Zhejiang Ocean University, 1st Haidanan Road, Changzhi Island, Lincheng, Zhoushan 316000, China
3
Division of Life Science, Hong Kong University of Science and Technology, Clear Water Bay, Kowloon,Hong Kong, China
*
Authors to whom correspondence should be addressed.
Received: 14 May 2014 / Revised: 28 June 2014 / Accepted: 25 July 2014 / Published: 31 July 2014
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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. View Full-Text
Keywords: Spanish mackerel (Scomberomorous niphonius); collagen hydrolysate; average molecular weight (AMW); functional property Spanish mackerel (Scomberomorous niphonius); collagen hydrolysate; average molecular weight (AMW); functional property
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MDPI and ACS Style

Chi, C.-F.; Cao, Z.-H.; Wang, B.; Hu, F.-Y.; Li, Z.-R.; Zhang, B. Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight. Molecules 2014, 19, 11211-11230.

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