High-Intensity Ultrasound Pulses Effect on Physicochemical and Antioxidant Properties of Tilapia (Oreochromis niloticus) Skin Gelatin
| Autor: | Ramón Gertrudis Valdez-Melchor, Dulce Alondra Cuevas-Acuña, Hisila Santacruz-Ortega, Saraí Chaparro-Hernández, Francisco Cadena-Cadena, Saúl Ruiz-Cruz, Joe Luis Arias-Moscoso, Wilfrido Torres-Arreola |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Circular dichroism food.ingredient Antioxidant antioxidant medicine.medical_treatment lcsh:Technology 01 natural sciences Gelatin high-intensity ultrasound pulses lcsh:Chemistry gelatin chemistry.chemical_compound 0404 agricultural biotechnology food unfolding 010608 biotechnology medicine General Materials Science Food science lcsh:QH301-705.5 Instrumentation Fluid Flow and Transfer Processes ABTS biology lcsh:T business.industry Process Chemistry and Technology Ultrasound General Engineering Tilapia 04 agricultural and veterinary sciences biology.organism_classification 040401 food science lcsh:QC1-999 Computer Science Applications Oreochromis lcsh:Biology (General) lcsh:QD1-999 chemistry lcsh:TA1-2040 Ferric lcsh:Engineering (General). Civil engineering (General) business lcsh:Physics medicine.drug |
| Zdroj: | Applied Sciences Volume 10 Issue 3 Applied Sciences, Vol 10, Iss 3, p 1004 (2020) |
| ISSN: | 2076-3417 |
| DOI: | 10.3390/app10031004 |
| Popis: | Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed control gelatin (CG)) were applied to tilapia (Oreochromis niloticus) skin gelatin in order to study their effect on its physicochemical and antioxidant properties a non-treated gelatin was used as a control. UPGs showed a significant increase in soluble protein and surface hydrophobicity compared to the control gelatin, and no significant difference was found in the electrophoretic profiles. The effects on the secondary structure were studied by circular dichroism and infrared spectra, and these showed that the random coil conformation was the main component in all treatments and the ultrasonic treatments only affected the &alpha helix and &beta sheet proportion. Finally, the ABTS ((2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)) and FRAP (ferric reducing ability) assays demonstrated that ultrasound treatments could improve the antioxidant activity of gelatins as free radical scavengers and electron donors. These results suggest that high-intensity ultrasound pulse technology is useful to improve fish gelatin antioxidant properties, which could be associated with secondary structure disruption. |
| Databáze: | OpenAIRE |
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