Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates
ABSTRACTIn this study, a high-calcium and high-amino acid fish frame hydrolyzate (FFH) was prepared from channel catfish (Ictalurus punetaus) through ultrasound-assisted enzymatic hydrolysis (UAEH). A 4-factor and 3-level Box-Behnken design of response surface methodology was employed to optimize th...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2023-12-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2281886 |
| _version_ | 1827579446963470336 |
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| author | Zhiqing Zhang Pei Gao Qixing Jiang Zifeng Zhang Xiaojing Zhang Fang Yang Peipei Yu Shaoquan Liu Xia Wenshui |
| author_facet | Zhiqing Zhang Pei Gao Qixing Jiang Zifeng Zhang Xiaojing Zhang Fang Yang Peipei Yu Shaoquan Liu Xia Wenshui |
| author_sort | Zhiqing Zhang |
| collection | DOAJ |
| description | ABSTRACTIn this study, a high-calcium and high-amino acid fish frame hydrolyzate (FFH) was prepared from channel catfish (Ictalurus punetaus) through ultrasound-assisted enzymatic hydrolysis (UAEH). A 4-factor and 3-level Box-Behnken design of response surface methodology was employed to optimize the hydrolysis conditions, where the independent variables were sonication power (W), sonication time (min), enzyme activity (U) and water-substrate ratio (v/w). The degree of hydrolysis (DH) and soluble calcium content (SCC) were used as response factors. The optimal hydrolysis conditions were found to be sonication power (X1) = 492.91 W, sonication time (X2) = 15.01 min, enzyme activity (X3) = 6677.88 U, and water-to-substrate ratio (X4) = 3.56 v/w. Under these conditions, UAEH effectively disintegrated fish frame collagen and converted bound calcium to soluble calcium. Nevertheless, this study investigated the pattern of collagen transformation into short peptides and free amino acids throughout the degradation process. These findings highlight the potential of the FFH from channel catfish to serve as a foundation for creating highly nutritious food additive. The outcomes of this study further enhance the food industry’s ability to capitalize on the nutritional benefits offered by fish frame hydrolyzates. This expansion of health-focused product options and endorsement of the sustainable use of fish by-products harmonizes seamlessly with the industry’s evolving goals of waste reduction and value optimization. |
| first_indexed | 2024-03-08T22:03:00Z |
| format | Article |
| id | doaj.art-290529857c994648aa59fe1e3cfada19 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-03-08T22:03:00Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-290529857c994648aa59fe1e3cfada192023-12-19T10:46:33ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-12-012623393340610.1080/10942912.2023.2281886Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysatesZhiqing Zhang0Pei Gao1Qixing Jiang2Zifeng Zhang3Xiaojing Zhang4Fang Yang5Peipei Yu6Shaoquan Liu7Xia Wenshui8State Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaDepartment of Food Science and Technology, National University of Singapore, SingaporeState Key Laboratory of Food Science and Resources, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, ChinaABSTRACTIn this study, a high-calcium and high-amino acid fish frame hydrolyzate (FFH) was prepared from channel catfish (Ictalurus punetaus) through ultrasound-assisted enzymatic hydrolysis (UAEH). A 4-factor and 3-level Box-Behnken design of response surface methodology was employed to optimize the hydrolysis conditions, where the independent variables were sonication power (W), sonication time (min), enzyme activity (U) and water-substrate ratio (v/w). The degree of hydrolysis (DH) and soluble calcium content (SCC) were used as response factors. The optimal hydrolysis conditions were found to be sonication power (X1) = 492.91 W, sonication time (X2) = 15.01 min, enzyme activity (X3) = 6677.88 U, and water-to-substrate ratio (X4) = 3.56 v/w. Under these conditions, UAEH effectively disintegrated fish frame collagen and converted bound calcium to soluble calcium. Nevertheless, this study investigated the pattern of collagen transformation into short peptides and free amino acids throughout the degradation process. These findings highlight the potential of the FFH from channel catfish to serve as a foundation for creating highly nutritious food additive. The outcomes of this study further enhance the food industry’s ability to capitalize on the nutritional benefits offered by fish frame hydrolyzates. This expansion of health-focused product options and endorsement of the sustainable use of fish by-products harmonizes seamlessly with the industry’s evolving goals of waste reduction and value optimization.https://www.tandfonline.com/doi/10.1080/10942912.2023.2281886catfishfish frameultrasoundresponse surface methodologyhydrolysis |
| spellingShingle | Zhiqing Zhang Pei Gao Qixing Jiang Zifeng Zhang Xiaojing Zhang Fang Yang Peipei Yu Shaoquan Liu Xia Wenshui Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates International Journal of Food Properties catfish fish frame ultrasound response surface methodology hydrolysis |
| title | Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates |
| title_full | Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates |
| title_fullStr | Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates |
| title_full_unstemmed | Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates |
| title_short | Optimization of ultrasound-assisted enzymatic hydrolysis of channel catfish (Ictalurus punctatus) frames yield high-calcium and high-amino acid hydrolysates |
| title_sort | optimization of ultrasound assisted enzymatic hydrolysis of channel catfish ictalurus punctatus frames yield high calcium and high amino acid hydrolysates |
| topic | catfish fish frame ultrasound response surface methodology hydrolysis |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2281886 |
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