Abstract
Subcritical water hydrolysis was applied to obtain antioxidant and antimicrobial hydrolysates from tuna skin and isolated collagen. Different temperatures (150–300 °C) with a pressure (50–100 bar) and reaction time (5 min) were employed to find the optimum condition. Degree of hydrolysis was highest at 250 °C for both skin hydrolysate (SH) and collagen hydrolysate (CH). Antioxidant activities evaluated by four different assays increased with increasing temperature and were found to be highest at 280 °C. Both hydrolysates showed antimicrobial activity with the highest activity at 280 °C in CH. The structural and free amino acids in CH were found to be highest at 220 °C and 250 °C, respectively. Molecular weight profile of selected hydrolysate showed that low molecular weight peptides (<600 Da) and/or free amino acids are associated with functional activity. Therefore, hydrolysates produced have immense potential to be used as functional elements in food industries.
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