The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin

Joanna Tkaczewska , Justyna Borawska-Dziadkiewicz , Piotr Kulawik , Iwona Duda , Małgorzata Morawska , Barbara Mickowska

Abstract

The aim of the study was the selection of food grade, an inexpensive and commercially available enzyme that would allow to obtain a hydrolysate from carp (Cyprinus carpio) skin gelatin with the highest antioxidant activity. Moreover, the objective of the study was to investigate the effects of pH temperature and incubation duration of the hydrolysis on protein degradation, free amino acids and antioxidant properties of the obtained hydrolysates. Protein hydrolysates obtained from carp skin gelatin using Protamex show potent antioxidant properties, which differed depending on the hydrolysis parameters. The hydrolysis parameters significantly influenced the free amino acid profiles as well as protein depolymerization and antioxidant properties of the hydrolysates. The acquired hydrolysates showed very potent antioxidant properties (FRAP value of 5.12 μM Trolox/mg) and a high degree of the depolymerized protein (27.73%). Furthermore, there was a clear positive correlation between the pH of the hydrolysis and the metal chelating activity of the hydrolysate, with all the hydrolysates produced at pH 6 exhibiting no metal chelating activity, while hydrolysates produced at pH 8 showed metal chelating activity. The carp skin gelatin hydrolysates with the highest antioxidant properties were obtained using Protamex at pH 7 and a temperature of 50 °C for 3 h.
Author Joanna Tkaczewska (FoFT / DoAPT)
Joanna Tkaczewska,,
- Department of Animal Product Technology
, Justyna Borawska-Dziadkiewicz
Justyna Borawska-Dziadkiewicz,,
-
, Piotr Kulawik (FoFT / DoAPT)
Piotr Kulawik,,
- Department of Animal Product Technology
, Iwona Duda (FoFT / DoAPT)
Iwona Duda,,
- Department of Animal Product Technology
, Małgorzata Morawska
Małgorzata Morawska,,
-
, Barbara Mickowska (FoFT / DoToCaC)
Barbara Mickowska,,
- Department of Technology of Catering and Consumption
Journal seriesLWT-Food Science and Technology, [LWT - Food Science and Technology], ISSN 0023-6438, e-ISSN 1096-1127, (N/A 100 pkt)
Issue year2020
No117
Pages1-9
Publication size in sheets0.5
Keywords in EnglishCarp skin gelatin hydrolysate, Antioxidant activity, Enzymatic hydrolysis, Protamex, Bioactive peptides
ASJC Classification1106 Food Science
DOIDOI:10.1016/j.lwt.2019.108616
URL https://www.sciencedirect.com/science/article/pii/S0023643819309582?via%3Dihub
Languageen angielski
Score (nominal)100
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2017 = 1.476; WoS Impact Factor: 2018 = 3.714 (2) - 2018=4.0 (5)
Citation count*
Additional fields
FinansowanieThis work was supported by the National Center for Research and Development, Poland [Grant No.: Lider/21/0003/l-7/15/NCBR/2016].
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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