Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure
This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results sh...
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Format: | Article |
Language: | English |
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Elsevier
2021-10-01
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Series: | Ultrasonics Sonochemistry |
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Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417721002807 |
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author | Long He Yongfang Gao Xinyue Wang Ling Han Qunli Yu Hongmei Shi Rende Song |
author_facet | Long He Yongfang Gao Xinyue Wang Ling Han Qunli Yu Hongmei Shi Rende Song |
author_sort | Long He |
collection | DOAJ |
description | This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results showed that ultrasonication increased not only the degree of hydrolysis (DH) and protein recovery rate of the oxhide gelatin but also the ABTS radical scavenging, DPPH radical scavenging, ferrous chelating, and ferric reducing activities of its hydrolysate. The oxhide gelatin hydrolysate treated with 300-W ultrasonication had the maximum antioxidant activities. Ultrasonication inhibited hydrogen bond formation, reduced the crosslinking between collagen molecules, transformed part of the folded structure into a helical structure, and lowered the thermal stability of collagen molecules. The micromorphological analysis revealed that ultrasonication caused the gelatin surface to become loose and develop cracks, and as the power of the ultrasonication increased, the repetition interval distance (dÅ) also increased. Moreover, ultrasonication improved the solubilization, surface hydrophobicity, and interface characteristics and increased the content of basic and aromatic amino acids in the hydrolysate. In conclusion, ultrasonication modifies the protein structure, which increases the enzyme’s accessibility to the peptide bonds and further enhances antioxidant peptide release. These findings provide new insights into the application of ultrasonication in the release of antioxidant peptides. |
first_indexed | 2024-12-22T02:05:11Z |
format | Article |
id | doaj.art-1fb211cf635c4ba0b19c752049fd75cd |
institution | Directory Open Access Journal |
issn | 1350-4177 |
language | English |
last_indexed | 2024-12-22T02:05:11Z |
publishDate | 2021-10-01 |
publisher | Elsevier |
record_format | Article |
series | Ultrasonics Sonochemistry |
spelling | doaj.art-1fb211cf635c4ba0b19c752049fd75cd2022-12-21T18:42:32ZengElsevierUltrasonics Sonochemistry1350-41772021-10-0178105738Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structureLong He0Yongfang Gao1Xinyue Wang2Ling Han3Qunli Yu4Hongmei Shi5Rende Song6College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaLaboratory of Agricultural & Food Biomechanics, Institute of Biophysics, College of Science, Northwest A & F University, Yangling, Shaanxi 712100, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; Corresponding author.The Institute of Animal Science and Veterinary, Hezuo 747000, ChinaThe Qinghai Work Station of Animal and Veterinary Sciences, Yushu 815000, ChinaThis study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results showed that ultrasonication increased not only the degree of hydrolysis (DH) and protein recovery rate of the oxhide gelatin but also the ABTS radical scavenging, DPPH radical scavenging, ferrous chelating, and ferric reducing activities of its hydrolysate. The oxhide gelatin hydrolysate treated with 300-W ultrasonication had the maximum antioxidant activities. Ultrasonication inhibited hydrogen bond formation, reduced the crosslinking between collagen molecules, transformed part of the folded structure into a helical structure, and lowered the thermal stability of collagen molecules. The micromorphological analysis revealed that ultrasonication caused the gelatin surface to become loose and develop cracks, and as the power of the ultrasonication increased, the repetition interval distance (dÅ) also increased. Moreover, ultrasonication improved the solubilization, surface hydrophobicity, and interface characteristics and increased the content of basic and aromatic amino acids in the hydrolysate. In conclusion, ultrasonication modifies the protein structure, which increases the enzyme’s accessibility to the peptide bonds and further enhances antioxidant peptide release. These findings provide new insights into the application of ultrasonication in the release of antioxidant peptides.http://www.sciencedirect.com/science/article/pii/S1350417721002807UltrasonicationOxhide gelatinAntioxidant peptidesMicrostructure |
spellingShingle | Long He Yongfang Gao Xinyue Wang Ling Han Qunli Yu Hongmei Shi Rende Song Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure Ultrasonics Sonochemistry Ultrasonication Oxhide gelatin Antioxidant peptides Microstructure |
title | Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure |
title_full | Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure |
title_fullStr | Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure |
title_full_unstemmed | Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure |
title_short | Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure |
title_sort | ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure |
topic | Ultrasonication Oxhide gelatin Antioxidant peptides Microstructure |
url | http://www.sciencedirect.com/science/article/pii/S1350417721002807 |
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