Functional Properties of Yellowfin Tuna (Thunnus albacares) Skin Collagen Hydrolysate Fraction obtained by Ultrafiltration Purification

Autor: Binh Cong Nguyen, Hong Minh Xuan Nguyen, Kha Hoang Nam Nguyen, Tuyen Chan Kha
Rok vydání: 2021
Předmět:
Zdroj: Current Research in Nutrition and Food Science Journal. 9:841-854
ISSN: 2322-0007
2347-467X
DOI: 10.12944/crnfsj.9.3.12
Popis: Hydrolyzed collagen with different fractions is broadly applied in various industries due to its functional properties. The study aimed to purify and fractionate the hydrolyzed collagen from yellowfin tuna skin by ultrafiltration and evaluate the functional properties of its fractions. The effect of temperature, pH, and pressure on membrane flux, nitrogen recovery efficiency, and degree of separation was investigated. Afterward, several functional properties of hydrolyzed collagen fractions including solubility, emulsification, foaming, and antioxidant properties were evaluated. The optimum ultrafiltration conditions for hydrolyzed collagen were temperature 25 °C, pH 6.5 and pressure 12 psi provided optimum membrane flux (3.4 L/m2.h) and nitrogen recovery efficiency (80.81%), and the smallest degree of separation (27.45%). The products after ultrafiltration were separated into two fractions, F1 (< 3 kDa), and F2 (3-5 kDa), with the volume of 10% and 90%, respectively. Both hydrolyzed collagen fractions were more than 96% soluble at pH below 8.0, where the F2 fraction dissolved better than F1. As pH was higher than 8.0, both fractions were almost completely dissolved. In addition, the emulsifying and foaming abilities of the F1 fraction were better than the F2. However, the F2 fraction was more resistant to oxidation with higher antioxidant activity. In conclusion, this research indicates that different fractions from hydrolyzed collagen from yellowfin tuna skin have various functional properties that could be applied in food, cosmetic and pharmaceutical industries.
Databáze: OpenAIRE
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