Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight
Abstract
:1. Introduction
2. Results and Discussion
2.1. SDS-PAGE Pattern of ASC from Spanish Mackerel Skin (ASC-SM)
2.2. Preparation and Proximate Analysis of Fractions from ASC-SM Hydrolysate
Moisture | Ash | Fat | Protein | Carbohydrate | |
---|---|---|---|---|---|
ASC-SM | 0.72 ± 0.02 | 10.58 ± 0.54 | 10.33 ± 0.46 | 78.37 ± 1.73 | 0.84 ± 0.04 |
ASC-SM hydrolysate | 0.75 ± 0.05 | 8.48 ± 0.38 | 8.57 ± 0.37 | 81.05 ± 2.24 | 0.75 ± 0.06 |
F1 | 0.85 ± 0.03 | 4.75 ± 0.32 | 2.88 ± 0.15 | 92.74 ± 0.84 | 0.54 ± 0.04 |
F2 | 0.79 ± 0.03 | 3.65 ± 0.36 | 1.65 ± 0.31 | 94.18 ± 0.76 | 0.41 ± 0.06 |
F3 | 0.95 ± 0.04 | 3.51 ± 0.35 | 1.79 ± 0.23 | 94.51 ± 1.25 | 0.45 ± 0.02 |
F4 | 1.21 ± 0.02 | 4.02 ± 0.28 | 1.68 ± 0.28 | 94.80 ± 0.27 | 0.37 ± 0.04 |
F5 | 1.56 ± 0.04 | 4.41 ± 0.31 | 1.93 ± 0.18 | 95.14 ± 0.87 | 0.31 ± 0.05 |
F6 | 1.35 ± 0.02 | 3.81 ± 0.20 | 1.42 ± 0.16 | 95.37 ± 1.01 | 0.34 ± 0.05 |
F7 | 1.08 ± 0.04 | 4.06 ± 0.27 | 1.36 ± 0.25 | 95.39 ± 0.62 | 0.36 ± 0.03 |
Imino Acid Contents | AMW | |
---|---|---|
ASC-SM | 177.1 ± 1.05 | ---- |
ASC-SM hydrolysate | 176.8 ± 1.37 | 23.75 kDa |
F1 | 173.5 ± 1.44 | 47.82 kDa |
F2 | 167.2 ± 0.91 | 28.77 kDa |
F3 | 177.4 ± 1.26 | 26.70 kD |
F4 | 163.3 ± 1.15 | 21.03 kDa |
F5 | 168.4 ± 0.73 | 19.82 kDa |
F6 | 171.1 ± 1.24 | 14.39 kDa |
F7 | 165.1 ± 1.17 | 5.04 kDa |
2.3. Distribution of MW and AMW of ASC-SM Hydrolysate Fractions
2.4. Ultrastructure
2.5. Fourier Transform Infrared Spectroscopy (FTIR) Analysis
2.6. Antioxidant Activity
2.7. Functional Properties
2.7.1. Solubility
2.7.2. Foaming Properties
2.7.3. Emulsifying Properties
3. Experimental
3.1. Materials
3.2. Preparation of Acid Soluble Collagen (ASC) and Hydrolysates
3.3. Fraction of ASC-SM Hydrolysate
3.4. SDS-PAGE of ASC-SM and Its Hydrolysate Fractions
3.5. Proximate Analysis
3.6. MW Distribution
3.7. Fourier Transform Infrared Spectroscopy (FTIR)
3.8. Scanning Electron Microscope (SEM)
3.9. Antioxidant Activity
3.9.1. DPPH• Scavenging Activity
3.9.2. HO• Scavenging Activity
3.9.3. Determination of Reducing Power
3.10. Functional Properties
3.10.1. Solubility
3.10.2. Foaming Properties
3.10.3. Emulsifying Properties
3.11. Statistical Analyses
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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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. https://doi.org/10.3390/molecules190811211
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(8):11211-11230. https://doi.org/10.3390/molecules190811211
Chicago/Turabian StyleChi, Chang-Feng, Zi-Hao Cao, Bin Wang, Fa-Yuan Hu, Zhong-Rui Li, and Bin Zhang. 2014. "Antioxidant and Functional Properties of Collagen Hydrolysates from Spanish Mackerel Skin as Influenced by Average Molecular Weight" Molecules 19, no. 8: 11211-11230. https://doi.org/10.3390/molecules190811211