Enzymatic hydrolysis (pepsin) assisted by ultrasound in the functional Properties of hydrolyzates from different collagens

Abstract

Enzymatic hydrolysis (pepsin) assisted with or without ultrasound in the functional properties of hydrolyzates from different collagens were analyzed. Degree of hydrolysis, antioxidant activity (DPPH) and antimicrobial activity (MIC) were assessed. The treatment that resulted in greater antioxidant activity for the fiber sample was with the use of 4% of enzyme and concomitant ultrasound (40.7%), leading to a degree of hydrolysis of 21.7%. For the powdered fiber sample the hydrolysis treatment with use of 4% of enzyme resulted in lower protein content (6.97mg/mL), higher degree of hydrolysis (19.9%) and greater antioxidant activity (38.6%). The hydrolyzates showed inhibitory capacity against gram-negative bacteria Salmonella choleraesuis and gram-positive bacteria Staphylococcus aureus. It can be concluded that enzymatic hydrolysis concomitant or not with the use of ultrasound increased the functionality of the fiber and powdered fiber samples, for the other samples its use as supplementary treatment was not productive, due to the worse results of antioxidant activity (DPPH) reported. However, it provided greater hydrolysis degree.

Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

“…The ultrasound effect was significant (p<0.01) for the variables protein and antioxidant activity. Similar results were found by Vidal et al (2018) but with the use of pepsin. The ultrasound effect on the hydrolysis of different bovine collagens, according to their application, might inhibit or not the enzymatic activity, depending on the conditions imposed to the medium.…”

“…Consequently, the hydrolysis degree for simultaneous ultrasound treatment was higher than that of the previous ultrasound treatment (Table 4). These results corroborate with Vidal et al (2018) however different results were found by Yu et al (2014), who verified that the ultrasound application (278.8 ± 7.4 W, 40 kHz) for 30-60 minutes, at 0-4 °C controlled temperature inhibited the α-amylase and papain enzyme activity. By contrast, using the same process conditions, the pepsin activity was activated.…”

“…These effects are explained by several associated mechanisms that might vary depending on the environment in which the acoustic wave propagates (Cárcel et al, 2012), thus, allowing the modification of products or processes (Tao & Sun, 2015). Recent studies have shown that the ultrasound can change the structure and functional properties of food protein (Arzeni et al, 2012;Ashokkumar, 2015;Vidal et al, 2018), mainly those from animal origin (D'Sullivan et al, 2015). Ot might cause increase in the enzymatic activity due to better substrate-enzyme bonding and the exposure to the enzyme active site.…”

“…Ot might cause increase in the enzymatic activity due to better substrate-enzyme bonding and the exposure to the enzyme active site. When used as pre-treatment or simultaneously during the hydrolysis process, it affects the hydrogen bonds and hydrophobic interactions, breaking the protein tertiary and quaternary structures due to cavitation effects (Vidal et al, 2018). These structural changes enable the enzyme access to the structure, increasing the hydrolysis and bioactivity degree (Dzuna et al, 2015).…”

“…The differences between the several types of collagen by-products (gelatin, fiber and hydrolyzed collagen) and the evaluation of ultrasound effects on the enzymatic hydrolysis, functional and structural properties of protein hydrolysates have not been fully explored and represent a wide field to be investigated (Vidal et al, 2018). The objective of this study was to evaluate the effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens.…”