Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa

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• 作者：Zhongrui Li^a ; Bin Wang^a ; ^{wangbin4159@hotmail.com} ; Changfeng Chi^b ; Yandan Gong^a ; Hongyu Luo^a ; Guofang Ding^a
• 关键词：Cartilaginous fishes ; Collagen hydrolysate of cartilage ; Average molecular weight (AMW) ; Physicochemical property ; Antioxidant activity ; Functional property
• 刊名：Food Research International
• 出版年：2013
• 出版时间：April, 2013
• 年：2013
• 卷：51
• 期：1
• 页码：283-293
• 全文大小：2295 K

文摘

In order to research the relationships between average molecular weight (AMW) and physicochemical, antioxidant and functional properties of collagen hydrolysates, thirty-nine hydrolysates (0.64 ¡Ü AMW ¡Ü 257.19 kDa) from the cartilage collagens of three commercially important marine fishes Sphyrna lewini, Dasyatis akjei and Raja porosa were prepared through the processes of extraction, hydrolysis and separation. The physicochemical properties of hydrolysates were investigated by SDS-PAGE, high-performance size exclusion chromatography, scanning electron microscope (SEM) and FT-IR. The results showed that, the antioxidant capacities (DPPH/hydroxyl radicals scavenging activities and reducing power) of hydrolysates were negatively correlated with the logarithm of their AMW. Meanwhile, the reduction of AMW considerably improved the solubility of collagen hydrolysates. However, the same reduction had enormously negative effects on the emulsifying and foaming capacity of hydrolysates, presenting that foaming capacity, foam stability, emulsifying activity index, and emulsion stability index were positively correlated with the logarithm of AMW.