Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 31, Issue 1, Pages 1-4Publisher
CZECH ACADEMY AGRICULTURAL SCIENCES
DOI: 10.17221/49/2012-CJFS
Keywords
fish skin gelatin; hydrolysate; antioxidant activity; autoclaving; proteases
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Funding
- National High Technology Research and Development Program of China [2011AA090703]
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WANG W., LI Z., LIU J.-Z., WANG Y.-J., LIU S.-H., SUN M. (2013): Comparison between thermal hydrolysis and enzymatic proteolysis processes for the preparation of tilapia skin collagen hydrolysates. Czech J. Food Sci., 31: 1-4 The tilapia (Oreochromis niloticus) skin hydrolysate was produced by thermal or enzymatic hydrolysis processes. Several product characteristics were studied such as the average molecular weight, 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, yield, and protein content, in order to compare thermal hydrolysis and enzymatic proteolysis processes for the hydrolysed tilapia skin collagen production. The effects of the following hydrolysis parameters (retorting time and pH, protease combination, and proteolysis time) were studied. Compared with the thermal hydrolysis process, the enzymatic proteolysis process needed less time and milder conditions, under which hydrolysates could be obtained as low molecular weight antioxidant peptides.
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