التفاصيل البيبلوغرافية
| العنوان: |
The Role of Ultrasound Cavitation Combined with Alcalase Enzyme in Improving the Structural and Antioxidant Attributes of Sulfated Polysaccharide from Yellowfin (Thunnus albacares) Skin. |
| المؤلفون: |
Sadeghi, Alireza, Rezaei, Masoud, Pezeshk, Samaneh, Gharib Heidari, Mahshid |
| المصدر: |
Journal of Aquatic Food Product Technology; 2024, Vol. 33 Issue 2, p177-193, 17p |
| مصطلحات موضوعية: |
YELLOWFIN tuna, POLYSACCHARIDES, FOURIER transform infrared spectroscopy, ULTRASONIC imaging, CAVITATION, HIGH-intensity focused ultrasound |
| مستخلص: |
Alcalase enzyme (1 mg) and ultrasound (400 W) at 0–20 min were applied to obtain sulfated polysaccharides from yellowfin skin. Applying 15 min ultrasound resulted in a 0.12% increase in the rate of recovery yield. The intact structure of polysaccharides was determined by Fourier transform infrared spectroscopy, X-ray diffractometry, and scanning electron microscope. Ultrasound improved the thermal behavior of sulfated polysaccharides by affecting their microstructure, as analyzed by DSC. The color characterization (L*, a*, and b*) of ultrasound-treated samples was found to be superior compared to the control. Applying 15 min led to 16% and 9% enhancing DPPH and ABTS radical scavenging activities along with improving ferric-reducing antioxidant power of the polysaccharide. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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