Effect of ultrasound on the functional and structural properties of hydrolysates of different bovine collagens

Abstract The ultrasound effect on functional and structural properties of hydrolysates of different bovine collagens (fibers, gelatines and hydrolysates) was evaluated. The enzymatically hydrolyzed samples (enzyme Alcalase®) with previous or simultaneous ultrasound treatment presented higher number of bands with shorter wavelengths (mid-FTIR). The ultrasound provided the samples with a higher hydrolysis degree and favored the antimicrobial activity, evidencing the advantages of its use in the process. Results revealed that higher hydrolysis degree does not always result in higher antioxidant activity. The use of ultrasound in the hydrolysis of these samples was seen to be effective, providing them with higher functionality and structural disruption.

摘要：本研究评估了超声处理对不同牛源胶原蛋白（纤维、明胶及水解产物）水解物的功能与结构特性的影响。采用碱性蛋白酶（Alcalase®）进行酶解，并辅以预超声或同步超声处理的样品，其中傅里叶变换红外光谱（mid-FTIR）检测到的短波长谱带数量更多。超声处理可有效提升样品的水解度，同时增强其抗菌活性，证实了该技术在该水解工艺中的应用优势。研究结果表明，更高的水解度并不总能带来更优异的抗氧化活性。综上可见，在上述样品的水解过程中应用超声处理效果显著，可提升样品的功能特性并促进其结构解构。