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Título

Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion

AutorKetnawa, Sunantha; Martínez Álvarez, Óscar ; Benjakul, Soottawat; Rawdkuen, Saroat
Fecha de publicación2015
EditorElsevier
CitaciónFood Chemistry 192: 34- 42 (2015)
Resumen© 2015 Elsevier Ltd. Abstract This work aims to evaluate the ability of different alkaline proteases to prepare active gelatin hydrolysates. Fish skin gelatin was hydrolysed by visceral alkaline-proteases from Giant catfish, commercial trypsin, and Izyme AL®. All antioxidant activity indices of the hydrolysates increased with increasing degree of hydrolysis (P < 0.05). The hydrolysates obtained with Izyme AL® and visceral alkaline-proteases showed the highest and lowest radical scavenging capacity, while prepared with commercial trypsin was the most effective in reducing ferric ions and showed the best metal chelating properties. The hydrolysate obtained with Izyme AL® showed the lowest iron reducing ability, but provided the highest average molecular weight (≥7 kDa), followed by commercial trypsin (2.2 kDa) and visceral alkaline-proteases (1.75 kDa). After in vitro gastrointestinal digestion, the hydrolysates showed significant higher radical scavenging, reducing ferric ions and chelating activities. Gelatin hydrolysates, from fish skin, could serve as a potential source of functional food ingredients for health promotion.
URIhttp://hdl.handle.net/10261/123766
DOI10.1016/j.foodchem.2015.06.087
Identificadoresdoi: 10.1016/j.foodchem.2015.06.087
issn: 1873-7072
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