Characterization of antioxidant and surface active properties of gelatin hydrolysates obtained from croaker fish skin

IF 1.4 Q3 MARINE & FRESHWATER BIOLOGY

International Aquatic Research Pub Date : 2020-06-01 DOI:10.22034/IAR(20).2020.1892203.1006

Pavan Kumar Dara, K. Elavarasan, B. Shamasundar

引用次数: 5

Abstract

In this study, antioxidant and surface-active properties of gelatin hydrolysates (GH) were evaluated. Gelatin obtained from croaker fish (Johnius dussumieri) skin was hydrolysed by the application of visceral proteases extracted from gastrointestinal (GI) tract of two freshwater fish species rohu (Labeo rohita)and catla (Catla catla). The resultant GH was designated as ‘gelatin hydrolysate-rohu protease’ (GH-RP) and ‘gelatin hydrolysate-catla protease’ (GH-CP). Surface-active properties (foaming and emulsion) of GH-RP were significantly higher than GH-CP at concentrations studied (P 10 kDa, 5-10 kDa, 3-5 kDa, 1-3 kDa and 50 value of DPPH radical scavenging activity of fraction 1-3 kDa from GH-RP and fraction

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黄花鱼鱼皮明胶水解物的抗氧化和表面活性表征

本研究对明胶水解物(GH)的抗氧化性能和表面活性进行了评价。采用从罗虎鱼(Labeo rohita)和鲶鱼(catla catla)两种淡水鱼胃肠道中提取的内脏蛋白酶水解了从黄花鱼(Johnius dussumieri)皮肤中提取的明胶。合成的生长激素被命名为“明胶水解-罗胡蛋白酶”(GH- rp)和“明胶水解-catla蛋白酶”(GH- cp)。在P浓度为10 kDa、5-10 kDa、3-5 kDa、1-3 kDa时，GH-RP的表面活性(发泡和乳化)均显著高于GH-CP, h - rp和h - rp中1-3 kDa组分的DPPH自由基清除活性为50

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来源期刊

International Aquatic Research MARINE & FRESHWATER BIOLOGY-

CiteScore

2.40

自引率

7.70%

发文量

审稿时长

12 weeks

期刊介绍： The journal (IAR) is an international journal that publishes original research articles, short communications, and review articles in a broad range of areas relevant to all aspects of aquatic sciences (freshwater and marine). The Journal specifically strives to increase the knowledge of most aspects of applied researches in both cultivated and wild aquatic animals in the world. The journal is fully sponsored, which means it is free of charge for authors. The journal operates a single-blind peer review process. The main research areas in aquatic sciences include: -Aquaculture- Ecology- Food science and technology- Molecular biology- Nutrition- Physiology- Water quality- Climate Change