Optimization of the bovine collagen hydrolysis process and evaluation of its techno-functional and antioxidant properties
DOI:
https://doi.org/10.29059/cienciauat.v20i1.2007Keywords:
hydrolyzed collagen, degree of hydrolysis, techno-functional properties, process optimization, antioxidant activityAbstract
Collagen is a protein abundant in vertebrate organisms. It is part of connective tissues such as skin, joints, ligaments, and bones. To enhance its techno-functional characteristics, namely solubility, viscosity, emulsification, and foaming capacity, it can undergo chemical and enzymatic hydrolysis. This process unveils specific peptide sequences with demonstrable bioactive functions, including antioxidant, antihypertensive, and antidiabetic effects. The present paper had a twofold purpose. Firstly, it aimed at optimizing the enzymatic hydrolysis of bovine collagen using commercial proteases. Secondly, it intended to assess the resulting products in terms of their techno-functional and antioxidant properties. Hydrolysis optimization was conducted using response surface methodology (RSM) with a Central Composite Design. Proximate analysis of the raw material indicated a high protein content (88 %). The optimization process indicated an extensive hydrolysis level (76.38 %, P ≤ 0.05) for the PAL® enzyme, with an E/S ratio of 1.43 UN/g within a 23.75 h period. The techno-functional properties were positively correlated (P ≤ 0.05) with the hydrolysis degree: 95.02% with solubility (pH 9), and 48% and 34% with capacity and emulsification stability respectively. Conversely, foaming capacity of emulsification declined with increased hydrolysis when the HT proteolytic® enzyme was applied, resulting in a 47 % reduction in foam stability and a 26 % decrease in foam volume. The antioxidant capacity of hydrolyzed collagen (24 h) increased significantly (P ≤ 0.05), showing a 62.38 % value (DPPH) and 0.39 UA700 nm (reduction power) employing the PAL® enzyme and an 80.55 % value (ABTS) employing the HT proteolytic® enzyme. Overall, the optimization of enzymatic collagen hydrolysis enhanced both the techno-functional (solubility and emulsification) and antioxidant properties of the final hydrolysates.
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