The Role of Ultrasound Cavitation Combined with Alcalase Enzyme in Improving the Structural and Antioxidant Attributes of Sulfated Polysaccharide from Yellowfin (Thunnus albacares) Skin

Alcalase enzyme (1 mg) and ultrasound (400 W) at 0-20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of recovery yield. The intact structure of polysaccharides was determined by Fourier transform infrared s...

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Bibliographic Details
Published inJournal of aquatic food product technology Vol. 33; no. 2; pp. 177 - 193
Main Authors Sadeghi, Alireza, Rezaei, Masoud, Pezeshk, Samaneh, Gharib Heidari, Mahshid
Format Journal Article
LanguageEnglish
Published Philadelphia Taylor & Francis 07.02.2024
Taylor & Francis Ltd
Subjects
Analytical methods
antioxidant activity
Antioxidants
Cavitation
Enzymes
fish by-products
Fourier transforms
Infrared spectroscopy
Microstructure
Polysaccharides
Saccharides
Scanning electron microscopy
Scavenging
Subtilisin
Sulfated polysaccharide
Thermodynamic properties
Ultrasound
ultrasound technique
yellowfin
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Summary:Alcalase enzyme (1 mg) and ultrasound (400 W) at 0-20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of recovery yield. The intact structure of polysaccharides was determined by Fourier transform infrared spectroscopy, X-ray diffractometry, and scanning electron microscope. Ultrasound improved the thermal behavior of sulfated polysaccharides by affecting their microstructure, as analyzed by DSC. The color characterization (L*, a*, and b*) of ultrasound-treated samples was found to be superior compared to the control. Applying 15 min led to 16% and 9% enhancing DPPH and ABTS radical scavenging activities along with improving ferric-reducing antioxidant power of the polysaccharide.
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2024.2317378