Chelation of the Collagen Peptide of Seabass ( Lates calcarifer ) Scales with Calcium and Its Product Development

Xiu-Hui Yang, Yu-Tung Chen, Jen-Min Kuo, Shih-Gao Chou and Chia-Min Lin ()
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Xiu-Hui Yang: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Yu-Tung Chen: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Jen-Min Kuo: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Shih-Gao Chou: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
Chia-Min Lin: Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan

Sustainability, 2023, vol. 15, issue 8, 1-10

Abstract: Seabass ( Lates calcarifer ) is one of the top farmed and raised fish in Taiwan, and fish scales are the main by-product after processing. Fish scales contain high amounts of collagen, which can chelate with minerals and enhance mineral absorption in the human body. Hence, fish scales from seabass were enzymatically hydrolyzed to obtain seabass scale collagen peptide (SBSCP). Calcium, the most consumed mineral supplement, was chelated with SBSCP to form SBSCP-Ca. The optimal conditions for chelation were a peptide/calcium ratio: 1:1 ( w / w ), pH 5.0, and 50 °C for 20 min. The conjugated sites were carboxyl and amino groups based on Fourier transform infrared (FTIR) spectroscopy. Scanning electronic microscope/energy-dispersive X-ray spectroscopy (SEM/EDS) evidently showed the alternation of SBSCP’s molecular structure after chelation and increased concentrations of metal ions. SBSCP-Ca was stable up to 90 °C and from pH 2.0 to 5.0. The retention rate was 70%, as determined after in vitro digestion. The extracts of blackcurrant or berry-grape seeds were added to neutralize the fishy odor and provide antioxidant ability for commercialization. This is the first complete study of the characteristics of SBSCP-Ca as well as their commercialization.

Keywords: fish scale; collagen peptide; chelation; calcium (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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