Optimization of process parameters for the production of collagen peptides from fish skin (Epinephelus malabaricus) using response surface methodology and its characterization

Abstract

The study optimized the hydrolysis conditions for the production of fish collagen peptides from skin of Malabar grouper () using response surface methodology. The hydrolysis was done with enzymes pepsin, papain and protease from bovine pancreas. Effects of process parameters viz: pH, temperature, enzyme substrate ratio and hydrolysis time of the three different enzymes on degree of hydrolysis were investigated. The optimum response of degree of hydrolysis was estimated to be 10, 20 and 28% respectively for pepsin, papain and protease. The functional properties of the product developed were analysed which showed changes in the properties from proteins to peptides. SDS-PAGE combined with MALDI TOF method was successfully applied to determine the molecular weight distribution of the hydrolysate. The electrophoretic pattern indicated that the molecular weights of peptides formed due to hydrolysis were nearly 2 kDa. MALDI TOF spectral analysis showed the developed hydrolysate contains peptides having molecular weight in the range below 2 kDa.

Hydrolyzed Collagen—Sources and Applications

“…It is a technique where peptides are first mixed with a large molar excess of a matrix compound such as DHB (2,5-dihydroxybenzoic acid) to ionize low-molecular-weight peptides, next the matrix that carries the peptides is vaporized by laser radiation, and finally the mass of vaporized peptides is determined from the ionic time-of-flight. However, the limitation of this technique is that some peptide peaks fail to resolve in a single matrix [61,62,63].…”

Production and processing of antioxidant bioactive peptides: A driving force for the functional food market

“…Accordingly, protein hydrolysates and peptides from various cheap and underutilized marine sources, such as fish muscles and byproducts, and microalgae have been widely used to produce antioxidant protein hydrolysates and peptides. For example, Atlantic salmon (Auwal et al, 2017), Chub marckerel (Bashir et al, 2017), Acetes indicus (Dhanabalan et al, 2017), Epinephelus malabaricus skin (Hema et al, 2017), Turbot skin (Fang et al, 2017), Shrimp shell discards (Ambigaipalan and Shahidi, 2017), Tilapia frame and skin (Huang et al, 2015), Blue-green algae (Seddek et al, 2019), Irish brown seaweed (Kadam et al, 2016), Tetradesmus obliquus microalgae (Montone et al, 2018b) have been reported as sources of antioxidant peptides.…”

“…Protein extraction from fish and animal products is not that much difficult like obtaining protein isolate from plant and algae sources. The preliminary process involves cleaning of the source materials thoroughly with tap water to remove any foreign maters and separating the meat from the skin and bones (Dhanabalan et al, 2017;Hema et al, 2017). Afterward, the required part of the materials are mixed with distilled water containing sufficient amount of solvent, commonly Hexane, and centrifuged to remove oil components (Bashir et al, 2017).…”

“…Preferably, exogenous peptidases are selected due to their shorter hydrolysis time and better control of hydrolysis operation to obtain antioxidant peptides with the required molecular weight and amino acid composition ( Ambigaipalan and Shahidi, 2017 ; Dhanabalan et al., 2017 ). Food-grade proteinases obtained from microorganisms such as Alcalase and Protamex ( Bashir et al., 2017 ; Dhanabalan et al., 2017 ), plant materials such as papain ( Hema et al., 2017 ), and animal sources such as pepsin, chymotrypsin and trypsin ( Ambigaipalan and Shahidi, 2017 ; Jang et al., 2017 ) are widely used to generate antioxidant peptides. Table 3 shows examples of enzymes used for producing antioxidant peptides.…”

“…Among these bioactive compounds, antioxidant peptides have received significant attention in the food industry in recent times. Antioxidant peptides are specific protein fragments possessing antioxidant activity, thus, can be utilized to maintain human health, and food safety and quality by mitigating oxidative stress and lipid peroxidation caused by free radicals generated during oxidation reactions of a human body and food products ( Antolovich et al., 2002 ; Bashir et al., 2017 ; Gil-chavez et al., 2013 ; Hema et al., 2017 ). The main mechanisms by which antioxidant peptides inhibit oxidation are through inactivation of reactive oxygen species, scavenging free radicals, chelating prooxidative transition metals and reduction of hydroperoxides ( Elias et al., 2008 ).…”