Md Kamrul Hasan Refat, Farzana Ahmed Nishi, Kumar Shubhro, Md Anisuzzaman, Asif Ahmed, Md Emdadul Islam, Md Nazrul Islam, Kazi Mohammed Didarul Islam, Md Morsaline Billah
{"title":"超声波辅助萃取对从希尔沙（Tenualosa ilisha）鳞片中提取的明胶的物理化学和功能特性的影响","authors":"Md Kamrul Hasan Refat, Farzana Ahmed Nishi, Kumar Shubhro, Md Anisuzzaman, Asif Ahmed, Md Emdadul Islam, Md Nazrul Islam, Kazi Mohammed Didarul Islam, Md Morsaline Billah","doi":"10.1007/s11483-024-09903-0","DOIUrl":null,"url":null,"abstract":"<div><p>Gelatin is a multifunctional protein with numerous applications in the food and pharmaceutical industries. The increased global demand for gelatin and issues regarding mammalian collagen have prompted an imperative urge for alternative sources. Therefore, this study aimed to explore the impact of ultrasound-assisted extraction on the physicochemical, functional, and bioactive attributes of gelatin obtained from <i>Tenualosa ilisha</i> scales. Ultrasound-assisted gelatin (UAG) extraction substantially increased the yield (34.49%), reducing fat and moisture content compared to water bath gelatin (WBG) extraction (20.06%). Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed α1, α2, and β chains, corroborating a triple helical conformation with UAG displaying shorter peptide composition. Fourier-transform infrared spectroscopy (FT-IR) showcased distinct peaks for amide- I, II, III, and A with decreased molecular order owing to ultrasound treatment. The WBG exhibited a lower UV-transmittance and a higher gel melting temperature, whereby, UAG displayed an excellent foaming capacity and stability with improved performance at higher concentrations. The WBG demonstrated superior emulsion activity and stability index, however, the emulsion activity of both gelatins declined with increasing concentrations. The gelatins showed a similar water-holding capacity, although WBG possessed a greater fat-binding capacity compared to UAG. However, UAG demonstrated enhanced antioxidant effects, revealing an IC<sub>50</sub> of 121.17 ± 2.38 for scavenging free radicals and an EC<sub>50</sub> of 184.48 ± 3.16 for reducing Fe<sup>3+</sup>, thus, minimizing oxidative stress. The findings will offer novel insights into the influence of ultrasound treatment on the properties of fish scale gelatin and developing methods for tailoring scale gelatin for food and pharmaceutical interventions.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales\",\"authors\":\"Md Kamrul Hasan Refat, Farzana Ahmed Nishi, Kumar Shubhro, Md Anisuzzaman, Asif Ahmed, Md Emdadul Islam, Md Nazrul Islam, Kazi Mohammed Didarul Islam, Md Morsaline Billah\",\"doi\":\"10.1007/s11483-024-09903-0\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Gelatin is a multifunctional protein with numerous applications in the food and pharmaceutical industries. The increased global demand for gelatin and issues regarding mammalian collagen have prompted an imperative urge for alternative sources. Therefore, this study aimed to explore the impact of ultrasound-assisted extraction on the physicochemical, functional, and bioactive attributes of gelatin obtained from <i>Tenualosa ilisha</i> scales. Ultrasound-assisted gelatin (UAG) extraction substantially increased the yield (34.49%), reducing fat and moisture content compared to water bath gelatin (WBG) extraction (20.06%). Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed α1, α2, and β chains, corroborating a triple helical conformation with UAG displaying shorter peptide composition. Fourier-transform infrared spectroscopy (FT-IR) showcased distinct peaks for amide- I, II, III, and A with decreased molecular order owing to ultrasound treatment. The WBG exhibited a lower UV-transmittance and a higher gel melting temperature, whereby, UAG displayed an excellent foaming capacity and stability with improved performance at higher concentrations. The WBG demonstrated superior emulsion activity and stability index, however, the emulsion activity of both gelatins declined with increasing concentrations. The gelatins showed a similar water-holding capacity, although WBG possessed a greater fat-binding capacity compared to UAG. However, UAG demonstrated enhanced antioxidant effects, revealing an IC<sub>50</sub> of 121.17 ± 2.38 for scavenging free radicals and an EC<sub>50</sub> of 184.48 ± 3.16 for reducing Fe<sup>3+</sup>, thus, minimizing oxidative stress. The findings will offer novel insights into the influence of ultrasound treatment on the properties of fish scale gelatin and developing methods for tailoring scale gelatin for food and pharmaceutical interventions.</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 1\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-11-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09903-0\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09903-0","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales
Gelatin is a multifunctional protein with numerous applications in the food and pharmaceutical industries. The increased global demand for gelatin and issues regarding mammalian collagen have prompted an imperative urge for alternative sources. Therefore, this study aimed to explore the impact of ultrasound-assisted extraction on the physicochemical, functional, and bioactive attributes of gelatin obtained from Tenualosa ilisha scales. Ultrasound-assisted gelatin (UAG) extraction substantially increased the yield (34.49%), reducing fat and moisture content compared to water bath gelatin (WBG) extraction (20.06%). Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed α1, α2, and β chains, corroborating a triple helical conformation with UAG displaying shorter peptide composition. Fourier-transform infrared spectroscopy (FT-IR) showcased distinct peaks for amide- I, II, III, and A with decreased molecular order owing to ultrasound treatment. The WBG exhibited a lower UV-transmittance and a higher gel melting temperature, whereby, UAG displayed an excellent foaming capacity and stability with improved performance at higher concentrations. The WBG demonstrated superior emulsion activity and stability index, however, the emulsion activity of both gelatins declined with increasing concentrations. The gelatins showed a similar water-holding capacity, although WBG possessed a greater fat-binding capacity compared to UAG. However, UAG demonstrated enhanced antioxidant effects, revealing an IC50 of 121.17 ± 2.38 for scavenging free radicals and an EC50 of 184.48 ± 3.16 for reducing Fe3+, thus, minimizing oxidative stress. The findings will offer novel insights into the influence of ultrasound treatment on the properties of fish scale gelatin and developing methods for tailoring scale gelatin for food and pharmaceutical interventions.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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