Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

VIDAL, Alessandra Roseline; CANSIAN, Rogério Luis; MELLO, Renius de Oliveira; KUBOTA, Ernesto Hashime; DEMIATE, Ivo Mottin; ZIELINSKI, Acácio Antonio Ferreira; DORNELLES, Rosa Cristina Prestes

doi:10.1590/fst.00319

Tabla de contenido Anterior Actual Siguiente

Tabla de contenido

Original Article • Food Sci. Technol 40 (2) • Apr-Jun 2020 • https://doi.org/10.1590/fst.00319 linkcopy

Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

Authorship SCIMAGO INSTITUTIONS RANKINGS

The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase^®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.

Keywords:
protein hydrolysis; antioxidant activity; antimicrobial activity; infrared spectroscopy; ultrasound

Type of collagen	Name/Code	Manufacturer	Description
Natural fiber	Fiber/FB	Novaprom Food Ingredients Ltda (Lins – SP - Brazil)	Particle size between 1.80 and 1.92 mm, extracted from bovine skin through alkaline treatment, pH between 7 and 9.5
Powder fiber	Powder fiber/FP	Novaprom Food Ingredients Ltda (Lins – SP- Brazil)	Particle size between 0.45 and 0.57 mm, extracted from bovine skin through alkaline treatment, pH between 7 and 9.5
Gelatin 1	Gelita^®/GEL	Gelita do Brasil Ltda (Cotia – SP- Brazil)	Extracted from leather or diverse raw material through alkaline partial hydrolysis (rigorous treatment), 236 g Bloom; 40 mP viscosity; 11% humidity; pH 5.6; <= 2% ashes
Gelatin 2	Rousselot^®/ROU	Rousselot Gelatinas do Brasil Ltda (Amparo – SP- Brazil)	Extracted from leather or diverse raw material through alkaline partial hydrolysis (rigorous treatment), 250g Bloom; 3.8 mP viscosity; 12.4% humidity; pH 5.5; <=2% ashes
Hydrolysate 1	Peptan^®/PEP	Rousselot Gelatinas do Brasil Ltda (Amparo – SP- Brazil)	Extracted from bovine leather/ swine skin through chemical + enzymatic hydrolysis, 4 mP viscosity; 7.2% humidity; 92.15% protein; pH 6; 0.65% ashes
Hydrolysate 2	Peptiplus^®/PTL	Gelita do Brasil Ltda (Cotia – SP- Brazil)	Extracted from bovine leather/swine skin through chemical + enzymatic hydrolysis, 39 mP viscosity; 5.9% humidity; 92.1% protein; pH 5.7; <=2% ashes

Code	Treatment description
CC	Crude collagen
HU	Ultrasound hydrolysis
EH	Enzymatic hydrolysis
EHU	Ultrasound assisted enzymatic hydrolysis
UEH	Previously treated with ultrasound followed by enzymatic hydrolysis

Type of collagen ^*	Humidity (%)	Ashes (%)	Proteins (%)	Lipids (%)	pH	Hydroxyproline g/100 g ^**	Collagen g/100 g
FB	0.96^b+0.39	1.24^b+0.77	87.7^b+0.43	3.37ª+0.01	6.72ª+0.02	10.8^b+0.06	86.3^b+0.51
FP	3.51^ab+0.12	3.20ª+2.29	84.4^c+0.85	3.14^b+0.06	6.26^c+0.02	11.3^b+0.16	90.6^b+1.24
PEP	7.59^ab+0.09	0.72^b+0.28	87.3^b+0.28	0.53^c+0.03	6.46^b+0.01	11.4^b+0.28	91.2^b+2.26
PTL	5.51^ab+0.51	0.57^b+0.21	91.0ª+0.29	0.58^c+0.01	5.62^d+0.02	12.9^a+0.04	100.0^a+0.34
GEL	10.6ª+0.09	0.56^b+0.22	86.3^bc+0.54	0.53^c+0.01	5.60^d+0.03	12.9^a+0.14	100.0^a+1.13
ROU	10.6ª+5.09	0.61^b+0.13	86.3^bc+0.80	0.54^c+0.03	5.35^e+0.02	11.4^b+0.15	91.2^b+1.19

	Ultrasound
	Previous	Simultaneous
ptn, mg/mL	8.10^a	7.85^b
DH, %	3.40^a	3.68^a
AA, %	33.3^b	48.1^a

Collagen**	Enzyme, %	US conc^*		Enzyme average	Collagen average	US conc*		Enzyme average	Collagen average	US conc*		Enzyme average	Collagen average
Collagen**	Enzyme, %	Without	With	Enzyme average	Collagen average	Without	With	Enzyme average	Collagen average	Without	With	Enzyme average	Collagen average
		Protein, mg/mL				Hydrolysis degree, %				Antioxidant activity, %
FB	0	8.21^aA	7.24^bB	7.73	7.80^B	0.00^bB	12.15^aA	6.08	5.50^A	7.13^aB	10.5^aB	8.83	30.1^A
FB	8	7.97^aA	7.78^aA	7.87	7.80^B	2.92^bA	6.92^aB	4.92	5.50^A	53.5^aA	49.0^aA	51.3	30.1^A
Ultrasound average		8.08	7.51			1.46	9.53			30.3	29.8
FP	0	8.79^bA	9.35^aA	9.07	8.71^A	0.00^aB	0.62^aB	0.31	2.66^BC	21.7^aB	12.9^aB	17.3	32.8^A
FP	8	8.16^bB	8.54^aB	8.35	8.71^A	7.18^aA	2.85^bA	5.02	2.66^BC	43.2^aA	53.6^aA	48.4	32.8^A
Ultrasound average		8.48	8.95			3.59	1.74			32.4	33.2
PEP	0	8.02^aA	7.93^aA	7.98	7.86^B	0.00^aB	1.36^aB	0.68	2.10^BCD	37.3^aA	31.0^aA	34.1	36.0^A
PEP	8	7.81^aA	7.68^aA	7.74	7.86^B	2.74^aA	4.30^aA	3.52	2.10^BCD	35.1^aA	40.7^aA	37.9	36.0^A
Ultrasound average		7.92	7.81			1.37	2.83			36.2	35.8
PTL	0	7.80^aA	7.80^aA	7.80	7.58^C	0.00^aB	1,34^aA	0.67	2.91^B	16.6^bB	39.3^aA	27.9	38.3^A
PTL	8	7.31^aB	7.41^aB	7.36	7.58^C	6.76^aA	3.54^bA	5.15	2.91^B	55.2^aA	42.1^bA	48.7	38.3^A
Ultrasound average		7.56	7.61			3.38	2.44			35.9	40.7
GEL	0	7.98^aA	7.80^aA	7.89	7.89^B	0.00^bA	2.85^aA	1.42	1.39^CD	15.0^aB	18.4^aB	16.7	29.7^A
GEL	8	8.00^aA	7.77^aA	7.89	7.89^B	0.00^bA	2.70^aA	1.35	1.39^CD	43.0^aA	42.6^aA	42.8	29.7^A
Ultrasound average		8.00	7.78			0.00	2.77			29.0	30.5
ROU	0	7.89^aA	7.73^aA	7.81	7.84^B	0.00^bA	2.82^aA	1.41	0.91^D	19.1^aA	15.4^aB	17.2	29.5^A
ROU	8	7.83^aA	7.93^aA	7.88	7.84^B	0.82^aA	0.00^aB	0.41	0.91^D	26.2^bA	57.4^aA	41.8	29.5^A
Ultrasound average		7.86	7.83			0.40	1.40			22.6	36.4
Ultrasound general average		7.98	7.91			1.70	3.45			31.1	34.4

location_on

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

rss_feed Acompañe los números de esta revista en su lector de RSS

[1] Source: (Prestes et al., 2013; Rousselot, 2014; Gelita, 2014).