Obtaining and Study of Peptide Compositions Based on Hydrolysates of Collagen-Containing Fish Raw Materials

Experimental studies of fish cutting waste—scales and skin were carried out, their general biochemical composition was studied, a high content of collagen was established, and elastin was noted, which accounted for 76–86% of the protein mass. Processes for the hydrolysis of secondary fish raw materi...

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Bibliographic Details
Published inFermentation (Basel) Vol. 9; no. 5; p. 458
Main Authors Kuprina, E. E, Kiprushkina, E. I, Abramzon, V. V, Rogozina, E. A, Romanenko, N. Y, Mezenova, O. Y, Grimm, T, Mörsel, T
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.05.2023
Subjects
Amino acid composition
antioxidant activity
Chemical properties
Collagen
Composition
Elastin
fish processing waste
Food
Food wastes
Hydrolysates
Hydrolysis
hydrolysis methods
Identification and classification
Laboratories
Molecular weight
molecular weight characteristics
Peptides
protein hydrolysates
Proteins
Raw materials
Scales
Skin
Subtilisin
Germany
Russia
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Summary:Experimental studies of fish cutting waste—scales and skin were carried out, their general biochemical composition was studied, a high content of collagen was established, and elastin was noted, which accounted for 76–86% of the protein mass. Processes for the hydrolysis of secondary fish raw materials have been developed: fish scales and skin. Technological schemes have been developed and the influence of the conditions of thermal, enzymatic, enzymatic-thermal, electrochemical hydrolysis on the amino acid composition and molecular weight distribution (MWD) and antioxidant activity of peptides and proteins in the obtained hydrolysates has been studied. It has been established that the enzymatic and enzymatic-thermal method of hydrolysis of fish scales using the enzyme Alcalase 2.5 L and the electrochemical hydrolysis of the skin of cod, trout and herring made it possible to obtain protein hydrolysates with a protein content of 80–90%. At the same time, 91–98% of enzymatic hydrolysates from scales and 62%, 74% and 82.5% of electrochemically obtained hydrolysates from the skin of trout, herring, cod, respectively, account for the share of low-molecular peptides with a molecular weight of less than 10 kDa. The prospects of their use in functional foods and oil-containing products are noted.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation9050458