Extraction and Physicochemical Characterization of Pepsin Soluble Collagens from Golden Pompano (<i>Trachinotus blochii</i>) Skin and Bone

Cao, Jun; Duan, Qingfei; Liu, Xiaoyan; Shen, Xuanri; Li, Chuan

doi:10.1080/10498850.2019.1652216

Cited by 25 publications

(30 citation statements)

References 39 publications

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“…The Hyp content for PSSC and PSBC was significantly greater ( p < 0.05) than PSCC. These results are comparable to other pepsin-soluble fish by-product collagens, including golden pompano ( Trachinotus blochii ) skin (Hyp = 73.7 mg/g) and bone (Hyp = 77.5 mg/g) [ 7 ], Spanish mackerel ( S. niphonius ) skin (Hyp = 68.7 mg/g) [ 15 ], Nile tilapia ( O. niloticus ) skin (86 mg/g) [ 35 ], sturgeon fish ( H. huso ) skin (Hyp = 80.3 mg/g) [ 16 ], bigeye tuna ( T. obesus ) skin (Hyp = 82.38 mg/g) [ 13 ], grass carp ( C. idellus ) bone (Hyp = 77 mg/g) and scales (Hyp = 76 mg/g) [ 14 ], black drum ( Pogonia cromis ) bone (Hyp = 84.6 mg/g) and scales (Hyp = 87.9 mg/g) [ 36 ], bighead carp ( H. nobilis ) bone (Hyp = 73.5 mg/g) and scales (Hyp = 56.2 mg/g) [ 30 ] and seabass ( L. calcarifer ) (Hyp = 89 mg/g) [ 29 ]. Furthermore, the total collagen composition derived from the lyophilized collagen products was determined by multiplying the amount of Hyp with a conversion factor of 7.7, as stated by Kittiphattanabawon et al [ 37 ].…”

Section: Resultssupporting

confidence: 71%

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Physicochemical and Microstructural Analyses of Pepsin-Soluble Collagens Derived from Lizardfish (Saurida tumbil Bloch, 1795) Skin, Bone and Scales

Jaziri

Shapawi

Mokhtar

et al. 2022

Gels

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Reducing food waste is critical for sustainability. In the case of fish processing, more than sixty percent of by-products are generated as waste. Lizardfish (Saurida tumbil Bloch, 1795) is an economically important species for surimi production. To address waste disposal and maximize income, an effective utilization of fish by-products is essential. This study aims to isolate and characterize pepsin-soluble collagens from the skin, bone and scales of lizardfish. Significant differences (p < 0.05) in the yields of collagen were noted with the highest yield recorded in pepsin-soluble skin collagen (PSSC) (3.50 ± 0.11%), followed by pepsin-soluble bone collagen (PSBC) (3.26 ± 0.10%) and pepsin-soluble scales collagen (PSCC) (0.60 ± 0.65%). Through SDS–polyacrylamide gel electrophoresis, the presence of two alpha chains were noted and classified as type I. From Fourier transform infrared spectroscopy (FTIR) analysis, the triple-helix structure of the collagen was maintained. The X-ray diffraction and UV visible spectra characteristics of the lizardfish collagens in this study are similar to the previously reported fish collagens. In terms of thermostability, PSSC (Tmax = 43.89 °C) had higher thermostability in comparison to PSBC (Tmax = 31.75 °C) and PSCC (Tmax = 30.54 °C). All pepsin-soluble collagens were highly soluble (>70%) in acidic conditions (particularly at pH 4.0) and at low sodium chloride concentrations (0–30 g/L). Microstructural analysis depicted that all extracted collagens were multi-layered, irregular, dense, sheet-like films linked by random coiled filaments. Overall, pepsin-soluble collagens from lizardfish skin, bone and scales could serve as potential alternative sources of collagens.

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Section: Resultssupporting

confidence: 71%

“…As a valuable commodity, collagen, particularly type I, is widely used in food, cosmetics, pharmaceuticals and biomedicine. In the food industry, it serves as a colloidal stabilizer, emulsifier and foaming agent [ 7 ]. In cosmetics, it is broadly used as a natural humectant and moisturizer for the skin to prevent aging [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Microstructural Analyses of Pepsin-Soluble Collagens Derived from Lizardfish (Saurida tumbil Bloch, 1795) Skin, Bone and Scales

Jaziri

Shapawi

Mokhtar

et al. 2022

Gels

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“…Pepsin has been mostly applied in studies to isolate collagens from many tissues (J. Cao, Duan, Liu, Shen, & Li, 2019;Hamdan & Sarbon, 2019;S. Cao, Wang, Xing, Zhang, & Zhou, 2020).…”

Section: Enzyme Aid Treatmentmentioning

confidence: 99%

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Abedinia

Nafchi

Sharifi

et al. 2020

Trends in Food Science & Technology

118

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Background: Studies indicate a 30% increase in demand for all types of food and non-food grade gelatins in the world. The largest volume of gelatin production comes from mammal sources (cows and pigs). Nowadays, health, cultural, and religious concerns have arisen due to consumption of mammalian gelatin. This has prompted scientists to look for non-mammal sources that closely resembles the desirable physicochemical, functional, and sensory characteristics of mammalian gelatins. Non-mammalian gelatin from poultry and fish by-products are also gaining importance in food industry. Over the past decade, poultry production has increased by about 37.34%. Poultry by-products have good potential for replacing mammalian sources for gelatin extraction. Scope and approach: This paper reviews in detail the fundamental properties of poultry gelatins (PG), including rheological, functional and physicochemical properties. This study provides a perspective on their potential food, pharmaceutical, medical and industrial applications. Key findings and conclusions: The highest quality PG was extracted through acid treatments. PG extracted in this way exhibited favorable rheological, fat replacement, film formation, foaming, emulsifying and sensory properties, and nutritional quality. PG films showed better barrier properties than mammal-origin gelatin, making them ideal for food and medical applications. The amino acids composition of PG, especially the imino acid and hydrophobic amino acids, which determine the physicochemical and functional properties of gelatin, are higher than gelatin obtained from mammals and fish that classifies them in the upper Bloom category.

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“…Golden pompano ( Trachinotus ovatus ) is a commercially important mariculture species cultured worldwide due to its rapid growth, few intermuscular bones, high meat quality, and economic value (Cheng, Peng, Liu, Ke, & Pan, 2020), thereby attracting the attention of researchers and gourmet. China is one of the largest golden pompano producers globally, with production exceeding 100,000 tons in 2018 (Cao, Duan, Liu, Shen, & Li, 2019). It should be noted that the main processed products of golden pompano are fresh fish, chilled fish, and frozen fish, which had a short shelf life and single variety.…”

Section: Introductionmentioning

confidence: 99%

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

Yang

Sun

Pan

et al. 2021

Journal of Food Science

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Water and texture properties are important indicators for evaluating surimi and surimi seafood quality. The present study assessed the impact of surimi processing on the water and texture properties and analyzed their correlations. The results showed that the moisture content exhibited significant positive correlations with T22 and A22 (P < 0.05). However, water‐holding capacity (WHC) revealed significant negative correlation with T21 and A22 (P < 0.05). Moreover, correlations between water and texture properties were observed. Moisture content and A22 displayed significant negative correlation with hardness (P < 0.05). WHC exhibited significant positive correlations with cohesiveness, springiness, and chewiness (P < 0.05), whereas T21 exhibited significant negative correlation with those properties (P < 0.05). Springiness is an important indicator for texture properties of surimi gel. T21 and WHC exhibited significant correlations with springiness (P < 0.05). We used two equations to assess the relationship between springiness and T21 (y = 9.64 × x2 − 33.79 × x + 29.62, R2 = 0.995, P < 0.05) and between springiness and WHC (y = 0.57 + 9.05/{1+e[−29.29 × (x − 83.90)]}0.01, R2 = 0.999, P < 0.05), respectively. Verification experiments proved that these two regression equations could be used to predict the change law among feature indicators during the processing of surimi seafood. The present study finds an easy‐to‐control method to monitor the quality of surimi production and processing for all the stages, and provides ideas for quality design of surimi products.Practical ApplicationThe quality of surimi seafood is affected by the process used for surimi production. Early detection of the material quality can efficiently prevent resource wastage. The feature indicators and their correlations help in easy‐to‐control of all surimi processing stages. Low‐field nuclear magnetic resonance (LF‐NMR) is a fast, nondestructive method for monitoring food real‐time, but the instrument is expensive; whereas water‐holding capacity and texture profile analysis (TPA) are traditional methods but time‐consuming and material‐consuming. Surimi enterprises or researchers choose the right methods based on their needs.

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Extraction and Physicochemical Characterization of Pepsin Soluble Collagens from Golden Pompano (Trachinotus blochii) Skin and Bone

Cited by 25 publications

References 39 publications

Physicochemical and Microstructural Analyses of Pepsin-Soluble Collagens Derived from Lizardfish (Saurida tumbil Bloch, 1795) Skin, Bone and Scales

Physicochemical and Microstructural Analyses of Pepsin-Soluble Collagens Derived from Lizardfish (Saurida tumbil Bloch, 1795) Skin, Bone and Scales

Poultry gelatin: Characteristics, developments, challenges, and future outlooks as a sustainable alternative for mammalian gelatin

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

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