Naghdi Shahab, Rezaei Masoud, Tabarsa Mehdi, Abdollahi Mehdi
Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran.
Seafood Processing Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Iran.
Food Chem. 2025 Jul 1;479:143665. doi: 10.1016/j.foodchem.2025.143665. Epub 2025 Mar 5.
Here, a novel method for sequentially extracting sulfated polysaccharides (SPs) from Oncorhynchus mykiss byproducts using alkaline/acid solubilization followed by isoelectric precipitation is compared with conventional enzymatic hydrolysis. Alkaline solubilization (SP-Alk) yielded SPs (2.46 %) comparable to the enzymatic method (SP-Enz, 2.77 %), while acidic solubilization (SP-Aci) yielded 1.96 %. SP-Alk showed comparable carbohydrate and sulfate content but lower protein than SP-Enz. Additionally, SP-Alk showed the highest monosaccharide content of rhamnose, mannose, glucose, and galactose. The extraction method affected the Molecular weight of SPs with SP-Enz having the lowest (44.95 kDa). Structural and thermal properties of the SPs were similar as revealed by FTIR/XRD and DSC, respectively. While SP-Enz exhibited slightly better antioxidant and functional properties (foaming, stability, emulsifying activity), SP-Alk showed a considerable performance with similar antimicrobial activity. Altogether, the pH-shift method can be a promising alternative for sequential extraction of SPs compared with enzymatic hydrolysis, avoiding enzymatic degradation of proteins.
在此，将一种通过碱/酸溶解随后进行等电沉淀从虹鳟鱼副产物中顺序提取硫酸化多糖（SPs）的新方法与传统酶解法进行了比较。碱溶法（SP-Alk）得到的硫酸化多糖（2.46%）与酶解法（SP-Enz，2.77%）相当，而酸溶法（SP-Aci）得到的为1.96%。SP-Alk的碳水化合物和硫酸盐含量与SP-Enz相当，但蛋白质含量低于SP-Enz。此外，SP-Alk的鼠李糖、甘露糖、葡萄糖和半乳糖单糖含量最高。提取方法影响了硫酸化多糖的分子量，其中SP-Enz的分子量最低（44.95 kDa）。傅里叶变换红外光谱/ X射线衍射（FTIR/XRD）和差示扫描量热法（DSC）分别表明，硫酸化多糖的结构和热性质相似。虽然SP-Enz表现出稍好的抗氧化和功能特性（起泡性、稳定性、乳化活性），但SP-Alk在抗菌活性方面表现相当。总体而言，与酶解法相比，pH值转换法在顺序提取硫酸化多糖方面可能是一种有前景的替代方法，可避免蛋白质的酶解。
