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Influence of collagen and some proteins on gel properties of jellyfish gelatin

Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduc...

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Autores principales: Lueyot, Artima, Rungsardthong, Vilai, Vatanyoopaisarn, Savitri, Hutangura, Pokkwan, Wonganu, Benjamaporn, Wongsa-Ngasri, Pisit, Charoenlappanit, Sawanya, Roytrakul, Sittiruk, Thumthanaruk, Benjawan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8216106/
https://www.ncbi.nlm.nih.gov/pubmed/34143821
http://dx.doi.org/10.1371/journal.pone.0253254
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author Lueyot, Artima
Rungsardthong, Vilai
Vatanyoopaisarn, Savitri
Hutangura, Pokkwan
Wonganu, Benjamaporn
Wongsa-Ngasri, Pisit
Charoenlappanit, Sawanya
Roytrakul, Sittiruk
Thumthanaruk, Benjawan
author_facet Lueyot, Artima
Rungsardthong, Vilai
Vatanyoopaisarn, Savitri
Hutangura, Pokkwan
Wonganu, Benjamaporn
Wongsa-Ngasri, Pisit
Charoenlappanit, Sawanya
Roytrakul, Sittiruk
Thumthanaruk, Benjawan
author_sort Lueyot, Artima
collection PubMed
description Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduce the amounts of chemicals used in the preparative steps of gelatin production. To date, the lack of identified proteins in gelatin has limited the understanding of differentiating intrinsic factors quantitatively and qualitatively affecting gel properties. No comparison has been made between marine gelatin of fish and that of jellyfish, regarding protein type and distribution differences. Therefore, the study aimed at characterizing jellyfish gelatin extracted from by-products, that are i.e., pieces that have broken off during the grading and cleaning step of salted jellyfish processing. Different pretreatment by hydrochloric acid (HCl) concentrations (0.1 and 0.2 M) and hot water extraction time (12 and 24 h) were studied as factors in jellyfish gelatin extraction. The resultant jellyfish gelatin with the highest gel strength (JFG1), as well as two commercial gelatins of fish gelatin (FG) and bovine gelatin (BG), were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results show that the jellyfish gelatin (JFG1) extracted with 0.1 M HCl at 60°C for 12 h delivered a maximum gel strength of 323.74 g, which is lower than for FG and BG, exhibiting 640.65 and 540.06 g, respectively. The gelling and melting temperatures of JFG1 were 7.1°C and 20.5°C, displaying a cold set gel and unstable gel at room temperature, whereas the gelling and melting temperatures of FG and BG were 17.4°C, 21.3°C, and 27.5°C, 32.7°C, respectively. Proteomic analysis shows that 29 proteins, of which 10 are types of collagen proteins and 19 are non-collagen proteins, are common to all BG, FG, and JFG1, and that JFG1 is missing 3 other collagen proteins (collagen alpha-2 (XI chain), collagen alpha-2 (I chain), and collagen alpha-2 (IV chain), that are important to gel networks. Thus, the lack of these 3 collagen types influences the inferior gel properties of jellyfish gelatin.
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spelling pubmed-82161062021-07-01 Influence of collagen and some proteins on gel properties of jellyfish gelatin Lueyot, Artima Rungsardthong, Vilai Vatanyoopaisarn, Savitri Hutangura, Pokkwan Wonganu, Benjamaporn Wongsa-Ngasri, Pisit Charoenlappanit, Sawanya Roytrakul, Sittiruk Thumthanaruk, Benjawan PLoS One Research Article Marine gelatin is one of the food proteins used in food and non-food products, offering desirable functionalities such as gelling, thickening, and binding. Jellyfish has been chosen for this gelatin research, in view of the benefits of its main collagen protein and lower fat content, which may reduce the amounts of chemicals used in the preparative steps of gelatin production. To date, the lack of identified proteins in gelatin has limited the understanding of differentiating intrinsic factors quantitatively and qualitatively affecting gel properties. No comparison has been made between marine gelatin of fish and that of jellyfish, regarding protein type and distribution differences. Therefore, the study aimed at characterizing jellyfish gelatin extracted from by-products, that are i.e., pieces that have broken off during the grading and cleaning step of salted jellyfish processing. Different pretreatment by hydrochloric acid (HCl) concentrations (0.1 and 0.2 M) and hot water extraction time (12 and 24 h) were studied as factors in jellyfish gelatin extraction. The resultant jellyfish gelatin with the highest gel strength (JFG1), as well as two commercial gelatins of fish gelatin (FG) and bovine gelatin (BG), were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results show that the jellyfish gelatin (JFG1) extracted with 0.1 M HCl at 60°C for 12 h delivered a maximum gel strength of 323.74 g, which is lower than for FG and BG, exhibiting 640.65 and 540.06 g, respectively. The gelling and melting temperatures of JFG1 were 7.1°C and 20.5°C, displaying a cold set gel and unstable gel at room temperature, whereas the gelling and melting temperatures of FG and BG were 17.4°C, 21.3°C, and 27.5°C, 32.7°C, respectively. Proteomic analysis shows that 29 proteins, of which 10 are types of collagen proteins and 19 are non-collagen proteins, are common to all BG, FG, and JFG1, and that JFG1 is missing 3 other collagen proteins (collagen alpha-2 (XI chain), collagen alpha-2 (I chain), and collagen alpha-2 (IV chain), that are important to gel networks. Thus, the lack of these 3 collagen types influences the inferior gel properties of jellyfish gelatin. Public Library of Science 2021-06-18 /pmc/articles/PMC8216106/ /pubmed/34143821 http://dx.doi.org/10.1371/journal.pone.0253254 Text en © 2021 Lueyot et al https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the terms of the Creative Commons Attribution License (https://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Lueyot, Artima
Rungsardthong, Vilai
Vatanyoopaisarn, Savitri
Hutangura, Pokkwan
Wonganu, Benjamaporn
Wongsa-Ngasri, Pisit
Charoenlappanit, Sawanya
Roytrakul, Sittiruk
Thumthanaruk, Benjawan
Influence of collagen and some proteins on gel properties of jellyfish gelatin
title Influence of collagen and some proteins on gel properties of jellyfish gelatin
title_full Influence of collagen and some proteins on gel properties of jellyfish gelatin
title_fullStr Influence of collagen and some proteins on gel properties of jellyfish gelatin
title_full_unstemmed Influence of collagen and some proteins on gel properties of jellyfish gelatin
title_short Influence of collagen and some proteins on gel properties of jellyfish gelatin
title_sort influence of collagen and some proteins on gel properties of jellyfish gelatin
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8216106/
https://www.ncbi.nlm.nih.gov/pubmed/34143821
http://dx.doi.org/10.1371/journal.pone.0253254
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