Journal
FOOD SCIENCE & NUTRITION
Volume 8, Issue 7, Pages 3402-3412Publisher
WILEY
DOI: 10.1002/fsn3.1621
Keywords
antioxidant; deer antler base; functional properties; hydrolysate
Categories
Funding
- National Key Research and Development Program of China [2018YFC1706604, 2018YFC1706605]
- Science and Technology Innovation Project of Chinese Academy of Agricultural Sciences [CAASASTIP-2016-ISAPS]
- Jilin Scientific and Technological Development Program [20170309002YY, 20170311027YY, 20180201076YY]
- National Natural Science Foundation of China [31200261]
- Central Public-Interest Scientific Institution Basal Research Fund [1610342019010]
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Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution, a zeta potential shift to a lower pH, reduced foaming and emulsifying properties, and enhanced antioxidant activity. Hydrolysis increased the gelatine antioxidant activity in DPPH and FRAP assays. These results indicate that the functional properties of deer antler base gelatine may be affected by trypsin modification.
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