Journal
FOOD CHEMISTRY
Volume 192, Issue -, Pages 34-42Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.087
Keywords
Alkaline proteases; Gastro-intestinal digestion; Gelatin; Giant catfish; Protein hydrolysates
Funding
- Spanish Ministry of Economy and Competitiveness [AGL2011-2760]
- Royal Golden Jubilee Ph.D. Program from the Thailand Research Fund [PHD 0113/2554]
- TRF Distinguished Research Professor Grant
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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 (R). All antioxidant activity indices of the hydrolysates increased with increasing degree of hydrolysis (P<0.05). The hydrolysates obtained with Izyme AL (R) 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 (R) 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. (C) 2015 Elsevier Ltd. All rights reserved.
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