Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 226 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036984

Physicochemical characterisation and functional properties of gelatine from body wall of Sipunculus nudus

  • ZHUANG Yuxiu ,
  • LIN Haisheng ,
  • QIN Xiaoming ,
  • CAO Wenhong ,
  • CHEN Zhongqin ,
  • GAO Jialong ,
  • ZHENG Huina ,
  • ZHANG Chaohua
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(Guangdong Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Aquatic Products Deep Processing of Guangdong Universities, National Research and Development Branch Center for Shellfish Processing Technology (Zhanjiang), South China Sea Biological Resources Development and Utilization Collaborative Innovation Center, Zhanjiang 524088, China)

Received date: 2023-08-05

  Revised date: 2023-08-23

  Online published: 2024-10-10

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Abstract

In this study, Sipunculus nudus body gelatine (SNBG) was used as a raw material to analyze the structural and functional properties.SNBG was extracted with hot water and analyzed for amino acid composition.The structure of SNBG was characterized by polyacrylamide gel electrophoresis, mass spectrometry, ultraviolet spectroscopy, Fourier infrared spectroscopy, and scanning electron microscopy.The isoelectric point, thermal denaturation temperature, emulsifying activity (EAI), emulsifying stability (ESI), foam ability (FC), foam stability (FS), and oil holding capacity (OHC) were determined to explore the functional characteristics of SNBG, and its DPPH free radical scavenging rate and tyrosinase activity inhibition were determined.Results showed that the hot water extracted SNBG was rich in glycine (22.41%), proline (6.62%), and hydrophobic amino acids (27.89%), had the subunit structure of type I collagen and produced more small molecule peptides, with fewer fibrous reticulations, irregular pores, and smooth lamellar structure cross-linking.Spectral scanning showed that SNBG had a partially triple-helical structure, and most of it unfolded to α-helical and irregularly curled structures.During hot water extraction, most of the SNBG unfolded into α-helix and irregularly curled structure, with the maximum UV absorption peak at 230 nm.In addition, the thermal denaturation temperature of SNBG was 42.70 ℃, and the isoelectric point was 4.37.The EAI, ESI, FC, FS, and OHC of 10 mg/mL of SNBG, pH 6, were 99 m2/g, 40 min, 60%, 5.88%, and 12.67 g/g. The antioxidant activity of SNBG was concentration-dependent with tyrosinase inhibition activity in the range of 1-5 mg/mL mass concentration, and the DPPH free radical scavenging rate and tyrosinase inhibition by 5 mg/mL of SNBG were 30.46% and 78.61%, respectively.In summary, the SNBG triple helix structure was deconvoluted and cross-linked in a smooth lamellar structure with antioxidant and tyrosinase inhibitory activities and good functional properties, and this study can provide a theoretical basis for the application of SNBG in the food and cosmetic fields.

Key words： Sipunculus nudus; gelatine; structural characterization; functional properties; tyrosinase inhibitory activities

Cite this article

ZHUANG Yuxiu , LIN Haisheng , QIN Xiaoming , CAO Wenhong , CHEN Zhongqin , GAO Jialong , ZHENG Huina , ZHANG Chaohua . Physicochemical characterisation and functional properties of gelatine from body wall of Sipunculus nudus [J]. Food and Fermentation Industries, 2024 , 50(17) : 226 -234 . DOI: 10.13995/j.cnki.11-1802/ts.036984

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