Characteristics and molecular properties of crude hemeproteins extracted from Asian seabass gills using an ultrasound‐assisted process

Abstract

AbstractBACKGROUNDThe development of a safe and effective iron supplement is important for the treatment of iron‐deficient anemia. Therefore, the crude hemeprotein extract (CHPE) from Asian seabass gills was extracted without (CON) and with ultrasound (US)‐assisted process, followed by freeze‐drying. The resulting freeze‐dried crude hemeprotein extract (FDCHPE) powders were determined for trace mineral content, color, secondary structure, protein pattern, size distribution, volatile compounds, and amino acid composition.RESULTSThe extraction yields of CON‐FDCHPE and US‐FDCHPE were 6.76% and 13.65%, respectively. Highest heme iron (0.485 mg/mL) and non‐heme iron (0.023 mg/mL) contents were found when US at 70% amplitude for 10 min (US 70/10) was applied. Both CON‐FDCHPE and US‐FDCHPE had no heavy metals, but higher iron content (432.8 mg/kg) was found in US‐FDCHPE (P < 0.05). Typical red color was observed in CON‐FDCHPE and US‐FDCHPE with a*‐values of 9.72 and 10.60, respectively. Ultrasonication affected protein structure, in which β‐sheet upsurged, whereas random coil, α‐helix, and β‐turn were reduced. Protein pattern confirmed that both samples had myoglobin as the major protein. US‐FDCHPE also showed a higher abundance of volatile compounds, especially propanal, hexanal, heptanal, and so forth, compared to CON‐FDCHPE. Amino acid composition of US‐FDCHPE was comparable to Food and Agriculture Organization of the United Nations (FAO) values.CONCLUSIONOverall, FDCHPE extracted using ultrasonication could be safe and effective for fortification in food products as an iron supplement to alleviate iron‐deficient anemia. Additionally, gills as leftovers could be better exploited rather than being disposed. © 2023 Society of Chemical Industry.