Abstract
Composition, functional properties, and in vitro antioxidant activities of gelatin hydrolysates prepared from cuttlefish skin were investigated. Cuttlefish skin gelatin hydrolysates (CSGHs) were obtained by treatment with crude enzyme preparations from Bacillus licheniformis NH1, Bacillus mojavensis A21, Bacillus subtilis A26, and commercial alcalase. All CSGHs had high protein contents, 74.3–78.3%, and showed excellent solubility (over 90%). CSGH obtained by alcalase demonstrated high antioxidant activities monitored by β-carotene bleaching, DPPH radical scavenging, lipid peroxidation inhibition, and reducing power activity. Its antioxidant activity remained stable or increased in a wide range of pH (1–9), during heating treatment (100°C for 240 min) and after gastrointestinal digestion simulation. In addition, alcalase-CSGH was incorporated into turkey meat sausage to determine its effect on lipid oxidation during 35 days of storage period. At 0.5 mg/g, alcalase-CSGH delayed lipid oxidation monitored by TBARS and conjugated diene up to 10 days compared to vitamin C. The results reveal that CSGHs could be used as food additives possessing both antioxidant activity and functional properties.
Highlights
Gelatin is a protein obtained from collagen by heat denaturation
The shape of the hydrolysis curves is similar to those previously reported for hydrolysates from muscle of goby [27], sardinelle [28], zebra blenny [29], and gelatin hydrolysates obtained from skin of sole and squid [30]
The objective of this work was to investigate some functional properties and the potential antioxidant effect of Cuttlefish skin gelatin hydrolysates (CSGHs) prepared with different microbial enzyme preparations
Summary
Most commercial gelatins are derived from the skins, hides, and bones of bovine and porcine [1]. Fish skin might be an alternative raw material for gelatin production, because of bovine problems and religions that prohibit the use of porcine. Gelatin may be used to produce biologically active peptides by protease hydrolysis. Many studies have demonstrated that the enzymatic hydrolysis of proteins improved their functional properties, including solubility, emulsification, and foaming ability, and their biological activities [5]. In this context, fish gelatin hydrolysates having antihypertensive and antioxidant activities have been reported [6]
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