TY - JOUR
T1 - High-intensity ultrasound pulses effect on physicochemical and antioxidant properties of tilapia (Oreochromis niloticus) skin gelatin
AU - Cuevas-Acuña, Dulce Alondra
AU - Arias-Moscoso, Joe Luis
AU - Torres-Arreola, Wilfrido
AU - Cadena-Cadena, Francisco
AU - Valdez-Melchor, Ramón Gertrudis
AU - Chaparro-Hernandez, Sarai
AU - Santacruz-Ortega, Hisila del Carmen
AU - Ruiz-Cruz, Saúl
N1 - Publisher Copyright:
© 2020 by the author.
PY - 2020/2/1
Y1 - 2020/2/1
N2 - Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed control gelatin (CG) were applied to tilapia (Oreochromis niloticus) skin gelatin in order to study their effect on its physicochemical and antioxidant properties; a non-treated gelatin was used as a control. UPGs showed a significant increase in soluble protein and surface hydrophobicity compared to the control gelatin, and no significant difference was found in the electrophoretic profiles. The effects on the secondary structure were studied by circular dichroism and infrared spectra, and these showed that the random coil conformation was the main component in all treatments and the ultrasonic treatments only affected the α-helix and β-sheet proportion. Finally, the ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability) assays demonstrated that ultrasound treatments could improve the antioxidant activity of gelatins as free radical scavengers and electron donors. These results suggest that high-intensity ultrasound pulse technology is useful to improve fish gelatin antioxidant properties, which could be associated with secondary structure disruption.
AB - Ultrasonic pulses are considered green technology for the improvement of the functional properties of proteins. In this study, four high-intensity ultrasound pulse treatments (ultrasound-pulsed gelatin (UPG)-42, UPG-52, UPG-71, UPG-84, and non-pulsed control gelatin (CG) were applied to tilapia (Oreochromis niloticus) skin gelatin in order to study their effect on its physicochemical and antioxidant properties; a non-treated gelatin was used as a control. UPGs showed a significant increase in soluble protein and surface hydrophobicity compared to the control gelatin, and no significant difference was found in the electrophoretic profiles. The effects on the secondary structure were studied by circular dichroism and infrared spectra, and these showed that the random coil conformation was the main component in all treatments and the ultrasonic treatments only affected the α-helix and β-sheet proportion. Finally, the ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and FRAP (ferric reducing ability) assays demonstrated that ultrasound treatments could improve the antioxidant activity of gelatins as free radical scavengers and electron donors. These results suggest that high-intensity ultrasound pulse technology is useful to improve fish gelatin antioxidant properties, which could be associated with secondary structure disruption.
KW - Antioxidant
KW - Gelatin
KW - High-intensity ultrasound pulses
KW - Unfolding
UR - http://www.scopus.com/inward/record.url?scp=85081565290&partnerID=8YFLogxK
U2 - 10.3390/app10031004
DO - 10.3390/app10031004
M3 - Artículo
AN - SCOPUS:85081565290
SN - 2076-3417
VL - 10
JO - Applied Sciences (Switzerland)
JF - Applied Sciences (Switzerland)
IS - 3
M1 - 1004
ER -