Nilsuwan Krisana, Chantakun Kasidate, Chotphruethipong Lalita, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Foods. 2021 Sep 23;10(10):2257. doi: 10.3390/foods10102257.
Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat removal processes using disk stack centrifugal separator (DSCS) for various cycles and subsequent defatting of HC powder using isopropanol for different cycles were also investigated. One-step hydrolysis by mixed proteases (3% papain and 4% Alcalase) at pH 8 and 60 °C for 240 min provided HC with highest degree of hydrolysis. HC powder having fat removal with DSCS for 9 cycles showed the decreased fat content. HC powder subsequently defatted with isopropanol for 2 cycles (HC-C9/ISP2) had no fat content with lowest fishy odor intensity, peroxide value, and thiobarbituric acid reactive substances than those without defatting and with 1-cycle defatting. HC-C9/ISP2 had high *-value (84.52) and high protein (94.72%). It contained peptides having molecular weight less than 3 kDa. Glycine and imino acids were dominant amino acid. HC-C9/ISP2 had Na, Ca, P, and lowered odorous constituents. Combined processes including hydrolysis and defatting could therefore render HC powder free of fat and negligible fishy odor.
脂质氧化对来自多脂鱼皮的水解胶原蛋白（HC）粉的应用和稳定性有负面影响。本研究旨在通过优化使用不同水平的混合蛋白酶（木瓜蛋白酶和碱性蛋白酶）进行一步水解，从鲑鱼皮中制备无脂HC粉。还研究了使用碟片式离心机（DSCS）进行不同循环的除脂过程，以及随后使用异丙醇对HC粉进行不同循环的脱脂过程。在pH 8和60℃下用混合蛋白酶（3%木瓜蛋白酶和4%碱性蛋白酶）一步水解240分钟可使HC具有最高的水解度。用DSCS进行9次循环除脂的HC粉脂肪含量降低。随后用异丙醇脱脂2次循环的HC粉（HC-C9/ISP2）无脂肪含量，与未脱脂和脱脂1次循环的相比，其鱼腥味强度、过氧化值和硫代巴比妥酸反应性物质最低。HC-C9/ISP2具有高*值（84.52）和高蛋白（94.72%）。它含有分子量小于3 kDa的肽。甘氨酸和亚氨基酸是主要氨基酸。HC-C9/ISP2含有钠、钙、磷，并降低了有气味成分。因此，包括水解和脱脂在内的联合工艺可以使HC粉无脂肪且鱼腥味可忽略不计。
