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Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology.
- Source :
-
Journal of Food Science (John Wiley & Sons, Inc.) . Aug2010, Vol. 75 Issue 6, pC582-C587. 6p. 3 Charts, 3 Graphs. - Publication Year :
- 2010
-
Abstract
- Fish skin gelatin was hydrolyzed with papain to produce antioxidant peptides. Response surface methodology (RSM) was applied to optimize the hydrolysis conditions (including enzyme to substrate ratio [E/S], hydrolysis time, and temperature). The highest degree of hydrolysis (DH) (50.1 ± 1.1%) was obtained at an E/S of 2% at 56.8 °C, 2.11 h, and was not significantly different from the predicted values within a 95% confidence interval. The highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) (96.8 ± 0.9%) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS•+) (9.80 ± 0.11 mM Trolox [6-hydroxy-2,5,7,8-tetramethychroman-2-carboxylic acid]) radical-scavenging activities of fish gelatin hydrolyzates were obtained at an E/S of 3% at 52.1 °C, 2.65 h, and both DPPH and ABTS•+ radical-scavenging activities were not significantly different from the predicted values 97.3% and 9.86 mM Trolox within the 95% confidence interval. Therefore, RSM is an efficient way to optimize fish gelatin hydrolysation and the resultant hydrolyzates show promise as antioxidant peptides. Practical Application: There is a growing interest in the use of fish gelatin as an alternative to mammalian gelatin. One potential use is as a source of widely acceptable functional compounds. In this study, a search for antioxidant peptides from fish gelatin prepared by an enzymatic method has been successfully done. This suggests that this is a practical way to obtain bioactive peptides. [ABSTRACT FROM AUTHOR]
- Subjects :
- *FISHES
*GELATIN
*HYDROLYSIS
*PAPAIN
*ANTIOXIDANTS
*RESPONSE surfaces (Statistics)
Subjects
Details
- Language :
- English
- ISSN :
- 00221147
- Volume :
- 75
- Issue :
- 6
- Database :
- Academic Search Index
- Journal :
- Journal of Food Science (John Wiley & Sons, Inc.)
- Publication Type :
- Academic Journal
- Accession number :
- 52950785
- Full Text :
- https://doi.org/10.1111/j.1750-3841.2010.01707.x