This research examined the impact of various comparative preparation methods on enhanced physicochemical,and structural properties of bio-calcium(BC)from hybrid catfish bone.Raw hybrid catfish bones(RB)were used to ma...This research examined the impact of various comparative preparation methods on enhanced physicochemical,and structural properties of bio-calcium(BC)from hybrid catfish bone.Raw hybrid catfish bones(RB)were used to make bio-calcium in four steps.High-pressure water jet processing produced washed bone(WB),soaking the bone in an alkaline solution to remove proteins(PR),immersing it in ethanol to remove lipids(LR),then bleaching,and grinding it to make bio-calcium powder.The BC had greater lightness values(L*)(p<0.05),and contained significant calcium,and phosphorus.The SDS-PAGE showed three significant protein bands with molecular weights of 250,133,and 116 kDa.The crystalline structure of hydroxyapatite in BC was confirmed using X-ray diffraction(XRD),and Fourier transform infrared(FT-IR)spectroscopy.The percentage of crystallinity of BC had a notable rise,increasing from the RB to BC of 36.25%-45.32%.The BC powder exhibited a consistent distribution of particle sizes,ranging from 2 to 10μm.Additionally,the analysis of elemental profiles,and mappings using scanning electron microscopy with energy-dispersive X-ray spectroscopy(SEM-EDS)revealed that BC exhibits a significant concentration of calcium,and phosphorus.BC showed superior%bioavailability of calcium(18.94%)in an in vitro simulated gastrointestinal system(GIMs)compared to RB(10.58%),and calcium carbonate(11.19%).Hence,the BC production process proved to be a viable method for acquiring premium-grade BC,which holds potential for further development as a calcium dietary supplement.展开更多
The cryoprotective activity of gelatin hydrolyzed by papaya latex enzymes at degrees of hydrolysis(DH)of 5%,10%,15%,and 20%were determined.The thermal hysteresis of gelati hydrolysate increased as DH increased up to 1...The cryoprotective activity of gelatin hydrolyzed by papaya latex enzymes at degrees of hydrolysis(DH)of 5%,10%,15%,and 20%were determined.The thermal hysteresis of gelati hydrolysate increased as DH increased up to 15%(2.31-4.19℃)and decreased at DH of 20%(2.94℃).The gelatin hydrolysate with 15%DH(G15),showing the highest thermal hysteresis,was subjected to fractionation and cryoprotective effect study in Pacific white shrimp.The fractionated peptide with the highest thermal hysteresis(5.19℃)had a molecular weight of 1.7-4.2 kDa.After the soaking,G15-treated shrimp showed significantly lower and higher weight gain(7.33%)than those treated with mixed phosphates(16.12%)and distilled water(0.82%),respectively.Mixed phosphates-and G15-treated shrimp had lowerα-glucosidase(AG)andβ-N-acetyl-glucosaminidase(NAG)activities in exudate and lower thawing loss than distilled water-treated shrimp.G15-and mixed phosphates-treated shrimp also reduced freezable water content and maintained Ca^(2+)-ATPase activity and protein solubility more effectively than distilled water-treated shrimp.Therefore,gelatin hydrolysate could be a potential alternative cryoprotectant in frozen raw shrimp.展开更多
基金The financial support for this research was provided by the Research and Researchers for Industries project(RRI)under the Thailand Research Fund(TRF)for contract No.MSD62I0062.
文摘This research examined the impact of various comparative preparation methods on enhanced physicochemical,and structural properties of bio-calcium(BC)from hybrid catfish bone.Raw hybrid catfish bones(RB)were used to make bio-calcium in four steps.High-pressure water jet processing produced washed bone(WB),soaking the bone in an alkaline solution to remove proteins(PR),immersing it in ethanol to remove lipids(LR),then bleaching,and grinding it to make bio-calcium powder.The BC had greater lightness values(L*)(p<0.05),and contained significant calcium,and phosphorus.The SDS-PAGE showed three significant protein bands with molecular weights of 250,133,and 116 kDa.The crystalline structure of hydroxyapatite in BC was confirmed using X-ray diffraction(XRD),and Fourier transform infrared(FT-IR)spectroscopy.The percentage of crystallinity of BC had a notable rise,increasing from the RB to BC of 36.25%-45.32%.The BC powder exhibited a consistent distribution of particle sizes,ranging from 2 to 10μm.Additionally,the analysis of elemental profiles,and mappings using scanning electron microscopy with energy-dispersive X-ray spectroscopy(SEM-EDS)revealed that BC exhibits a significant concentration of calcium,and phosphorus.BC showed superior%bioavailability of calcium(18.94%)in an in vitro simulated gastrointestinal system(GIMs)compared to RB(10.58%),and calcium carbonate(11.19%).Hence,the BC production process proved to be a viable method for acquiring premium-grade BC,which holds potential for further development as a calcium dietary supplement.
基金supported by Thailand Research Fund and Office of the Higher Education Commission for Dr.Phanat Kittiphattanabawon(Grant No.MRG6280038)。
文摘The cryoprotective activity of gelatin hydrolyzed by papaya latex enzymes at degrees of hydrolysis(DH)of 5%,10%,15%,and 20%were determined.The thermal hysteresis of gelati hydrolysate increased as DH increased up to 15%(2.31-4.19℃)and decreased at DH of 20%(2.94℃).The gelatin hydrolysate with 15%DH(G15),showing the highest thermal hysteresis,was subjected to fractionation and cryoprotective effect study in Pacific white shrimp.The fractionated peptide with the highest thermal hysteresis(5.19℃)had a molecular weight of 1.7-4.2 kDa.After the soaking,G15-treated shrimp showed significantly lower and higher weight gain(7.33%)than those treated with mixed phosphates(16.12%)and distilled water(0.82%),respectively.Mixed phosphates-and G15-treated shrimp had lowerα-glucosidase(AG)andβ-N-acetyl-glucosaminidase(NAG)activities in exudate and lower thawing loss than distilled water-treated shrimp.G15-and mixed phosphates-treated shrimp also reduced freezable water content and maintained Ca^(2+)-ATPase activity and protein solubility more effectively than distilled water-treated shrimp.Therefore,gelatin hydrolysate could be a potential alternative cryoprotectant in frozen raw shrimp.
