Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
Gelatin hydrolysates from farmed Giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion
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DOI：
10.1016/j.foodchem.2015.06.087
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发表时间：
2016-02-01
期刊：
影响因子：
8.8
通讯作者：
Rawdkuen, Saroat
中科院分区：
文献类型：
--
作者：
Ketnawa, Sunantha;Martinez-Alvarez, Oscar;Rawdkuen, Saroat
本工作旨在评价不同碱性蛋白酶制备活性明胶水解物的能力。用大鲶鱼内脏碱性蛋白酶、商业胰蛋白酶和Izyme AL（R）水解鱼皮明胶。水解物的所有抗氧化活性指数均随着水解度的增加而增加（P= 7 kDa），其次是商业胰蛋白酶（2.2 kDa）和内脏碱性蛋白酶（1.75 kDa）。在体外胃肠道消化后，酶解产物显示出明显的清除自由基、还原铁离子和螯合活性。鱼皮明胶酶解物可作为一种潜在的保健功能性食品原料。(C)2015爱思唯尔有限公司版权所有。
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= 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.