Functional improvement and characterization of protein hydrolysates prepared by the fermentation of irradiated tilapia skin
文献类型： 外文期刊
作者： Liu, Litong 1 ; Qin, Junwei 1 ; Lan, Bifeng 2 ; Hu, Xi 1 ; Liao, Tao 3 ; Tian, Xiaofei 1 ; Wu, Zhenqiang 1 ;
作者机构： 1.South China Univ Technol, Sch Biol & Biol Engn, Guangzhou 510006, Peoples R China
2.Guangzhou Furui High Energy Technol Co Ltd, Guangzhou 511458, Peoples R China
3.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
4.Pan Asia Jiangmen Inst Biol Engn & Hlth, Jiangmen 529080, Peoples R China
关键词： Fish skin; Fermentation; Gamma irradiation; Protein hydrolysates; Functional properties
期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：3.5； 五年影响因子：4.2 ）
ISSN： 0960-3085
年卷期： 2024 年 147 卷
页码：
收录情况： SCI
摘要： Gamma irradiation (gamma-irradiation) sterilizes and modifies proteins. This study aimed to enhance the performance of protein hydrolysates of fermented tilapia fish skin using irradiation. The results showed that gamma-irradiation could effectively kill harmful microorganisms in fish skin at 6 kGy. Irradiation at 1-6 kGy dose disintegrated the internal structure of fish skin proteins, thus increasing the degree of hydrolysis after fermentation by Bacillus subtilis L4; however, irradiation at 9-12 kGy caused cross-linking and aggregation of fish skin proteins. The solubility, and water and oil holding capacity of the protein hydrolysates were significantly improved compared to those of the non-irradiated sample. The maximum emulsifying activity (164.61 +/- 16.28 m2/g), foaming activity (91.13 +/- 2.30 mL), and surface hydrophobicity index (5766.43 +/- 770.56) were observed in the protein hydrolysates fermented from fish skin irradiated at 12 kGy. The antioxidant activity of the protein hydrolysates increased with increasing irradiation doses. This suggested that the functional properties and antioxidant activity of protein hydrolysates from fish skin fermentation can be improved by appropriate irradiation pretreatment, providing a feasible method for improving the utilization and quality of proteins in fishery waste.
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