Functional and Antioxidant Properties of Gelatin Hydrolysates Prepared from Skin and Scale of Sole Fish

Preparation of bioactive hydrolysates is an efficient approach for developing high value industrially important products from fishery waste. In this study, gelatin hydrolysates were prepared from skin and scale of sole fish (Cynoglossus arel) and evaluated for functional and antioxidant properties....

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Bibliographic Details
Published in:Journal of aquatic food product technology 2019-11, Vol.28 (10), p.976-986
Main Authors: Viji, Pankyamma, Phannendra, T. S., Jesmi, Debbarma, Madhusudana Rao, B., Dhiju Das, P. H., George, Ninan
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidant properties
Antioxidants
Chelation
Emulsions
Fish
Fish skin
Fisheries
Foaming
Free radicals
functional property
Gelatin
Gelatin hydrolysates
Hydrazine
Hydrazines
Hydrolysates
Hydrolysis
Metals
Properties
Scavenging
Sole
sole fish
Stability
Subtilisin
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Summary:Preparation of bioactive hydrolysates is an efficient approach for developing high value industrially important products from fishery waste. In this study, gelatin hydrolysates were prepared from skin and scale of sole fish (Cynoglossus arel) and evaluated for functional and antioxidant properties. Hydrolysis of extracted gelatin solution with alcalase enzyme for 2 h yielded 16.42% (weight yield) skin gelatin hydrolysates (SGH) and 8.44% scale gelatin hydrolysates (SCGH) with 23.6 and 18.57% degree of hydrolysis, respectively. Quantity of proximate components including protein, fat, ash, and moisture of the two hydrolysates did not differ significantly (p > 0.05). SCGH displayed significantly higher (p
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2019.1672845