Improvement of gelatin extraction from bigeye snapper skin using pepsin-aided process in combination with protease inhibitor

Use of ultrasonic and pepsin treatment in tandem for collagen extraction from meat industry by-products

BACKGROUND

Relatively little attention is paid to collagen-rich cattle short tendons (musculus extensor communis, musculus flexor digitorum, musculus digitorum profundis) as a source of high content and relatively pure collagen, a meat-processing by-product that is used to a minimal extent. Thus, suitable extraction processes from a meat production by-product to gain intact collagen is promising, which thus become interesting from an economic and environmental point of view.

RESULTS

Two extraction methods were compared: a 48 h pepsin treatment using 0.5 mol L⁻¹ acetic acid and an extraction using pepsin treatment after ultrasonic treatment in a 0.5 mol L⁻¹ acetic acid solution (the total ultrasonic and pepsin treatment time was 48 h). The results indicated that the optimal conditions for the extraction of collagen from cattle tendon with the ultrasonic-pepsin tandem method is: 4°C, tendon pre-swollen for 12 h in 0.5 mol L⁻¹ acetic acid, pepsin amount: 50 U mg⁻¹ of sample, ultrasonic-pepsin tandem treatment time for 18 h and 30 h, respectively. Extracted cattle tendon collagen using ultrasonic and pepsin treatment in tandem was characterised by amino acid analysis, SDS-PAGE, FT-IR, solubility and thermal denaturation temperature. The results show that the ultrasonic-pepsin tandem method can effectively improve the efficiency of pepsin extraction of natural collagen without any compromise of the resultant collagen quality.

CONCLUSION

This study provides a favourable process to deal with poorly extractable residue by use of ultrasonic and pepsin treatment in tandem. Extracted collagen possesses an intact molecular structure, which is useful and particularly important for its biomedical applications, such as drug delivery systems, wound dressings, and scaffolds.

Functional, antioxidant and film-forming properties of tuna-skin gelatin with a brown algae extract

Characteristics and functional properties of gelatin from skin of Atlantic Bluefin tuna (Thunnus thynnus) were investigated. The gelatin was extracted by an acid-swelling process in the presence of different concentrations of commercial pepsin, followed by subsequent heating. The extraction yield was higher when increasing concentrations of pepsin were used during the swelling process. Emulsion activity index, foam formation ability and foam stability of gelatin increased with the increase of gelatin concentration. Antioxidant properties (ferric-reducing ability and DPPH-radical-scavenging capacity) of gelatin-based edible films containing aqueous or methanolic extracts of brown algae (Cystoseira barbata) were also assessed. For comparative purposes, tuna-skin gelatin edible film with BHA was studied. Antioxidant properties of the films were increased significantly when natural extracts were added. Extracts of brown algae could be useful additives to obtain edible films from tuna-skin gelatin with interesting functional and antioxidant properties.

Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) and their influence on characteristic and functional properties of gelatin

Indigenous proteases in the skin of unicorn leatherjacket (Alutherus monoceros) were characterised using autolytic study. Maximised autolysis was found at pH 7 and 50°C. Autolysis was markedly inhibited by 0.04mM soybean trypsin inhibitor (SBTI), suggesting that heat activated serine protease was predominant in the skin. The impact of indigenous proteases on the properties of gelatin extracted from unicorn leatherjacket skin was investigated. Gelatin was extracted from unicorn leatherjacket skin using distilled water at 50°C for 12h in the presence and absence of 0.04mM SBTI. In the presence of SBTI, the degradation was markedly inhibited, but a lower gelatin extraction yield was obtained (P<0.05). Extracted gelatins contained α(1) and α(2) chains as the predominant components with some degradation peptides. FTIR spectra indicated a greater loss of molecular order of the triple helix and a higher degradation was found in gelatin extracted in the absence of 0.04mM SBTI. The net charge of gelatin samples extracted with and without 0.04mM SBTI became zero at pHs of 8.45 and 7.31, respectively, as determined by ζ-potential titration. Higher gel strength (320.68±3.02g) was obtained in gelatin extracted with SBTI, compared with that of gelatin extracted without SBTI (288.63±1.44g). High emulsifying activity index but lower emulsifying stability index was observed in the former. Therefore, heat-activated serine protease was involved in the degradation of gelatin molecules, thereby affecting the yield, proteinaceous components and properties of gelatin from unicorn leatherjacket skin.

Some nutritional, technological and environmental advances in the use of enzymes in meat products

The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.