Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry ByproductsReport as inadecuate


Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry Byproducts


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Instituto de Investigaciones Marinas IIM-CSIC, Eduardo Cabello, 6, Vigo, Galicia 36208, Spain





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Academic Editors: Se-Kwon Kim and Peer B. Jacobson

Abstract During fish processing operations, such as skinning and filleting, the removal of collagen-containing materials can account for up to 30% of the total fish byproducts. Collagen is the main structural protein in skin, representing up to 70% of dry weight depending on the species, age and season. It has a wide range of applications including cosmetic, pharmaceutical, food industry, and medical. In the present work, collagen was obtained by pepsin extraction from the skin of two species of teleost and two species of chondrychtyes with yields varying between 14.16% and 61.17%. The storage conditions of the skins appear to influence these collagen extractions yields. Pepsin soluble collagen PSC was enzymatically hydrolyzed and the resultant hydrolysates were ultrafiltrated and characterized. Electrophoretic patterns showed the typical composition of type I collagen, with denaturation temperatures ranged between 23 °C and 33 °C. In terms of antioxidant capacity, results revealed significant intraspecific differences between hydrolysates, retentate, and permeate fractions when using β-Carotene and DPPH methods and also showed interspecies differences between those fractions when using DPPH and ABTS methods. Under controlled conditions, PSC hydrolysates from Prionace glauca, Scyliorhinus canicula, Xiphias gladius, and Thunnus albacares provide a valuable source of peptides with antioxidant capacities constituting a feasible way to efficiently upgrade fish skin biomass. View Full-Text

Keywords: collagen; enzymatic hydrolysis; antioxidant activity; β-carotene; DPPH; ABTS collagen; enzymatic hydrolysis; antioxidant activity; β-carotene; DPPH; ABTS





Author: María Blanco * , José Antonio Vázquez, Ricardo I. Pérez-Martín and Carmen G. Sotelo

Source: http://mdpi.com/



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