Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin
This study utilized featherback skin to generate a versatile protein hydrolysate having capacities of iron chelation, emulsification, foaming and amino acid supplement. The hydrolysate obtained under the chosen condition (Alcalase, the skin:water ratio of 1:9 (w/v), pH 7.5, 55°C, enzyme:substrate (E...
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Mongolian Academy of Sciences
2024-12-01
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| Series: | Mongolian Journal of Chemistry |
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| Online Access: | https://mongoliajol.info/index.php/MJC/article/view/3477 |
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| author | Tam Dinh Le Vo Hoai Duc Le Anh Thi Hoang Nguyen Nhi Ngoc Yen Luong Tran Bao Vo Van Thi Tuyet Nguyen Hieu Trung Ma Vy Thuy Pham Dzung Nguyen Nam Phan Linh Vy Truc Nguyen Linh Thi Thuy Tran Bao Chi Vo |
| author_facet | Tam Dinh Le Vo Hoai Duc Le Anh Thi Hoang Nguyen Nhi Ngoc Yen Luong Tran Bao Vo Van Thi Tuyet Nguyen Hieu Trung Ma Vy Thuy Pham Dzung Nguyen Nam Phan Linh Vy Truc Nguyen Linh Thi Thuy Tran Bao Chi Vo |
| author_sort | Tam Dinh Le Vo |
| collection | DOAJ |
| description | This study utilized featherback skin to generate a versatile protein hydrolysate having capacities of iron chelation, emulsification, foaming and amino acid supplement. The hydrolysate obtained under the chosen condition (Alcalase, the skin:water ratio of 1:9 (w/v), pH 7.5, 55°C, enzyme:substrate (E:S) ratio of 40 U/g protein, 4 h of hydrolysis) showed an iron-binding capacity (IBC) of 7085.2 ± 4.2 (μg Fe2+/g protein), being equivalent to that of ethylenediaminetetraacetic acid disodium salt (Na2EDTA). Together with a high content of hydrophobic amino acids (63.34 mg/L), in the pH range 3-8, the emulsifying property of the hydrolysate was remarkable with emulsifying activity index (EAI) of 0.16-0.21 m2/g protein and emulsifying stability index (ESI) of 35.1-107.1 min, which were 1.7- 2.3 folds lower and 1.6-5.0 folds higher than those of sodium caseinate, respectively. Meanwhile, the hydrolysate exhibited mild foaming property with its foaming capacity (FC) and foaming stability (FS) being 3.6-16.6 folds lower than those of albumin. |
| format | Article |
| id | doaj-art-49e6209824d64f9d916418ea5b24310f |
| institution | OA Journals |
| issn | 2226-6739 2414-0082 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Mongolian Academy of Sciences |
| record_format | Article |
| series | Mongolian Journal of Chemistry |
| spelling | doaj-art-49e6209824d64f9d916418ea5b24310f2025-08-20T02:15:05ZengMongolian Academy of SciencesMongolian Journal of Chemistry2226-67392414-00822024-12-012552354210.5564/mjc.v25i52.34773428Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skinTam Dinh Le Vo0https://orcid.org/0000-0001-8295-1165Hoai Duc Le1Anh Thi Hoang Nguyen2Nhi Ngoc Yen Luong3Tran Bao Vo4Van Thi Tuyet Nguyen5Hieu Trung Ma6Vy Thuy Pham7Dzung Nguyen Nam Phan8Linh Vy Truc Nguyen9Linh Thi Thuy Tran10Bao Chi Vo11Department of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamDepartment of Food Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, VietnamThis study utilized featherback skin to generate a versatile protein hydrolysate having capacities of iron chelation, emulsification, foaming and amino acid supplement. The hydrolysate obtained under the chosen condition (Alcalase, the skin:water ratio of 1:9 (w/v), pH 7.5, 55°C, enzyme:substrate (E:S) ratio of 40 U/g protein, 4 h of hydrolysis) showed an iron-binding capacity (IBC) of 7085.2 ± 4.2 (μg Fe2+/g protein), being equivalent to that of ethylenediaminetetraacetic acid disodium salt (Na2EDTA). Together with a high content of hydrophobic amino acids (63.34 mg/L), in the pH range 3-8, the emulsifying property of the hydrolysate was remarkable with emulsifying activity index (EAI) of 0.16-0.21 m2/g protein and emulsifying stability index (ESI) of 35.1-107.1 min, which were 1.7- 2.3 folds lower and 1.6-5.0 folds higher than those of sodium caseinate, respectively. Meanwhile, the hydrolysate exhibited mild foaming property with its foaming capacity (FC) and foaming stability (FS) being 3.6-16.6 folds lower than those of albumin.https://mongoliajol.info/index.php/MJC/article/view/3477featherback skinfunctional propertyiron-binding capacityprotein hydrolysate |
| spellingShingle | Tam Dinh Le Vo Hoai Duc Le Anh Thi Hoang Nguyen Nhi Ngoc Yen Luong Tran Bao Vo Van Thi Tuyet Nguyen Hieu Trung Ma Vy Thuy Pham Dzung Nguyen Nam Phan Linh Vy Truc Nguyen Linh Thi Thuy Tran Bao Chi Vo Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin Mongolian Journal of Chemistry featherback skin functional property iron-binding capacity protein hydrolysate |
| title | Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin |
| title_full | Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin |
| title_fullStr | Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin |
| title_full_unstemmed | Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin |
| title_short | Production of iron-binding protein hydrolysate with foaming and emul-sifying properties from featherback (Chitala ornata) skin |
| title_sort | production of iron binding protein hydrolysate with foaming and emul sifying properties from featherback chitala ornata skin |
| topic | featherback skin functional property iron-binding capacity protein hydrolysate |
| url | https://mongoliajol.info/index.php/MJC/article/view/3477 |
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