期刊
MARINE DRUGS
卷 19, 期 9, 页码 -出版社
MDPI
DOI: 10.3390/md19090491
关键词
turbot gelatin; aquaculture by-products valorization; marine biomaterials
资金
- GAIN project (EU, Horizon 2020 Framework Research and Innovation Programme) [773330]
- Xunta de Galicia (Grupos de Potencial Crecimiento) [IN607B 2021/11]
- H2020 Societal Challenges Programme [773330] Funding Source: H2020 Societal Challenges Programme
The study proposes a valorization approach for turbot skins, extracting gelatin and hydrolyzing collagen to utilize the by-products effectively. Different gelatin extraction methods were tested, showing variations in gelatin properties, while papain was found to be more efficient in collagen hydrolysis, resulting in hydrolysates with higher essential amino acid content.
Rising trends in fish filleting are increasing the amount of processing by-products, such as skins of turbot, a flatfish of high commercial value. In line with circular economy principles, we propose the valorization of turbot skins through a two-step process: initial gelatin extraction described for the first time in turbot, followed by hydrolysis of the remaining solids to produce collagen hydrolysates. We assayed several methods for gelatin extraction, finding differences in gelatin properties depending on chemical treatment and temperature. Of all methods, the application of NaOH, sulfuric, and citric acids at 22 degrees C results in the highest gel strength (177 g), storage and loss moduli, and gel stability. We found no relation between mechanical properties and content of pyrrolidine amino acids, but the best performing gelatin displays higher structural integrity, with less than 30% of the material below 100 kDa. Collagen hydrolysis was more efficient with papain than alcalase, leading to a greater reduction in Mw of the hydrolysates, which contain a higher proportion of essential amino acids than gelatin and show high in vitro anti-hypertensive activity. These results highlight the suitability of turbot skin by-products as a source of gelatin and the potential of collagen hydrolysates as a functional food and feed ingredient.
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