Abstract：
:The peptidase from the viscera of farmed giant catfish was used for producing gelatin hydrolysates (HG) and compared with those produced from commercial bovine trypsin (HB). The degree of hydrolysis (DH) observed suggests that proteolytic cleavage rapidly occurred within the first 120min of incubation, and there was higher DH in HG than in HB. HG demonstrated the highest ACE-inhibitory activity, DPPH, ABTS radical scavenging activity, and FRAP. HB showed the highest FRAP activity. The DPPH radical scavenging activity of HG was quite stable over the pH range of 1-11, but it increased slightly when the heating duration time reached 240min at 100°C. The ACE-inhibitory activity of HG showed the highest stability at a pH of 7, and it remained very stable at 100°C for over 15-240min. The visceral peptidase from farmed giant catfish could be an alternative protease for generating protein hydrolysates with desirable bioactivities. The resulting hydrolysates showed good stability, making them potential functional ingredients for food formulations.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ketnawa S,Benjakul S,Martínez-Alvarez O,Rawdkuen Sdoi
10.1016/j.foodchem.2016.07.145subject
Has Abstractpub_date
2017-01-15 00:00:00pages
383-90eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31178-5journal_volume
215pub_type
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