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The Effect of Different pH Conditions on Peptides’ Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration

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Title: The Effect of Different pH Conditions on Peptides’ Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration
Authors: Supitchaya Pinrattananon, Franck Courtes, Nattawan Chorhirankul, Panwajee Payongsri, Thunyarat Pongtharangkul, Anja E. M. Janssen, Nuttawee Niamsiri
Source: Foods, Vol 12, Iss 18, p 3367 (2023)
Publisher Information: MDPI AG, 2023.
Publication Year: 2023
Collection: LCC:Chemical technology
Subject Terms: ultrafiltration, skipjack tuna, pH, transmembrane pressure, peptide transmission, Chemical technology, TP1-1185
More Details: The conversion of Skipjack (Katsuwonus pelamis) dark meat into a hydrolysate via enzymatic hydrolysis is a promising approach to increase the value of tuna by-products as a source of bioactive peptides. Skipjack dark meat hydrolysate (SDMH) contains various sizes and sequences of peptides. To obtain and concentrate the targeted small peptides from SDMH, ultrafiltration, a key unit operation process, was employed to fractionate the protein hydrolysate due to its simplicity and productivity. The objective of this study was to investigate the effect of the feed pH on the membrane performance based on the permeate flux and the transmission of peptides. The fractionation of SDMH was performed using a ceramic membrane (molecular weight cut-off of 1 kDa) with three different pH values (5, 7, and 9) at various transmembrane pressures (TMP) (2.85, 3.85, and 4.85 bar). A high permeate flux and transmission were obtained at pH 9 due to the repulsive interactions between peptides and the membrane surface, leading to the reduction in concentration polarization that could promote high transmission. In addition, the combination of low TMP (2.85 bar) and pH 9 helped to even minimize the fouling formation tendency, providing the highest peptide transmission in this study. The fractionation process resulted in the enhancement of small peptides (MW < 0.3 kDa). The amino acid profiles were different at each pH, affirming the charge effect from the pH changes. In conclusion, the performance of the membrane was affected by the pH of the hydrolysate. Additionally, the ultrafiltration method served as an alternate method of peptide separation on a commercial scale.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 2304-8158
Relation: https://www.mdpi.com/2304-8158/12/18/3367; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods12183367
Access URL: https://doaj.org/article/f5f65327483944059f7a5b31a3ef3c76
Accession Number: edsdoj.f5f65327483944059f7a5b31a3ef3c76
Database: Directory of Open Access Journals
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  Data: Foods, Vol 12, Iss 18, p 3367 (2023)
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  Data: The conversion of Skipjack (Katsuwonus pelamis) dark meat into a hydrolysate via enzymatic hydrolysis is a promising approach to increase the value of tuna by-products as a source of bioactive peptides. Skipjack dark meat hydrolysate (SDMH) contains various sizes and sequences of peptides. To obtain and concentrate the targeted small peptides from SDMH, ultrafiltration, a key unit operation process, was employed to fractionate the protein hydrolysate due to its simplicity and productivity. The objective of this study was to investigate the effect of the feed pH on the membrane performance based on the permeate flux and the transmission of peptides. The fractionation of SDMH was performed using a ceramic membrane (molecular weight cut-off of 1 kDa) with three different pH values (5, 7, and 9) at various transmembrane pressures (TMP) (2.85, 3.85, and 4.85 bar). A high permeate flux and transmission were obtained at pH 9 due to the repulsive interactions between peptides and the membrane surface, leading to the reduction in concentration polarization that could promote high transmission. In addition, the combination of low TMP (2.85 bar) and pH 9 helped to even minimize the fouling formation tendency, providing the highest peptide transmission in this study. The fractionation process resulted in the enhancement of small peptides (MW &lt; 0.3 kDa). The amino acid profiles were different at each pH, affirming the charge effect from the pH changes. In conclusion, the performance of the membrane was affected by the pH of the hydrolysate. Additionally, the ultrafiltration method served as an alternate method of peptide separation on a commercial scale.
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        Value: 10.3390/foods12183367
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: 3367
    Subjects:
      – SubjectFull: ultrafiltration
        Type: general
      – SubjectFull: skipjack tuna
        Type: general
      – SubjectFull: pH
        Type: general
      – SubjectFull: transmembrane pressure
        Type: general
      – SubjectFull: peptide transmission
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      – TitleFull: The Effect of Different pH Conditions on Peptides’ Separation from the Skipjack Dark Meat Hydrolysate Using Ceramic Ultrafiltration
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            NameFull: Franck Courtes
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