A Preliminary Study On The Effects Of Ultrasonic Pretreatment On The Enzymatic Hydrolysis Process And Mechanism Of Tuna Skin Collagen
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Abstract
Abstract Using tuna skin as raw material, the effect of ultrasonic time, ultrasonic power, ultrasonic material-to-liquid ratio and other factors on the enzymatic hydrolysis effect was studied. Ultrasonic pretreatment was also analyzed to improve the enzymatic hydrolysis efficiency from the perspective of fish skin collagen structure and enzymatic hydrolysis solution molecular weight distribution. The reason. The results show that when the ultrasonic pretreatment time is 20 min, the power is 30% (195 W), and the solid-liquid ratio is 1:15 (g: mL), the degree of hydrolysis (DH) can reach 14.89%, and hydroxyproline The acid (Hyp) content was 0.046 g, which was significantly higher than the DH (4.90%) and Hyp content (0.015 g) of the untreated group. Fourier transform infrared spectroscopy (FTIR) results showed that ultrasound broke the hydrogen bonds of tuna skin collagen, The loose triple helix structure facilitates the contact between protease and the enzyme cleavage site within the triple helix region of collagen, thereby improving the enzymatic hydrolysis efficiency. Comparison of the molecular weight distribution of the enzymatic hydrolyzate showed that in the untreated group, small molecular weights below 10 kDa accounted for 45.62%, and after ultrasonic pretreatment, it was 88.67 %, an increase of 94.36%. Therefore, ultrasonic pretreatment promotes the release of active peptides in the triple helix region of collagen, laying the foundation for the efficient development of small molecule active peptides of tuna skin collagen.
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