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

Molecules

Chang-Feng Chi²  Zi-Hao Cao²  Bin Wang³  Fa-Yuan Hu²  Zhong-Rui Li¹ 

[1] Division of Life Science, Hong Kong University of Science and Technology, Clear Water Bay, Kowloon, Hong Kong, China; E-Mail:;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; E-Mails:;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; E-Mail:

关键词: Spanish mackerel (Scomberomorous niphonius);    collagen hydrolysate;    average molecular weight (AMW);    functional property;   

DOI  :  10.3390/molecules190811211

来源: mdpi

【 摘 要 】

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.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.