期刊
FOOD HYDROCOLLOIDS
卷 23, 期 5, 页码 1322-1327出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2008.09.010
关键词
Squid gelatin; Edible films; Alcalase; Gelatin hydrolysate; Antioxidant properties
资金
- Spanish Ministerio de Educacion y Ciencia [AGL2005-02380/ALI]
Gelatin hydrolysates (HG1 and HG2) were obtained from giant squid (Dosidicus gigas) gelatins (G1 and G2) by hydrolysis with Alcalase. Antioxidant properties of both gelatins were highly increased by hydrolysis, especially ABTS radical scavenging capacity, whereas no significant differences were found between HG1 and HG2. The amino acid composition of HG1 and HG2 closely resembled the amino acid composition of the parent proteins, gelatins G1 and G2. Both, HG1 and HG2 were composed by peptides below 30 kDa, although no clear protein bands were observed in HG2. Edible gelatin films with increasing percentages of HG1 (0-10%) were made from G1, giving rise to increasing values of FRAP and ABTS, as well as changes in mechanical properties (decrease puncture force and increase puncture deformation) and water vapour permeability (increase). HG1 gelatin hydrolysate showed lower antioxidant capacity in the gelatin films than in the free form at the same amount added into the filmogenic solution, probably due to interactions with protein matrix. (C) 2008 Elsevier Ltd. All rights reserved.
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