Optimization of the Preparation of Gelatin Hydrolysates with Antioxidative Activity from Lizardfish (Saurida spp.) Scales Gelatin

• المؤلفون الرئيسيون: Sutee Wangtueai, Susanne Siebenhandl-Ehn, Dietmar Haltrich
• اللغة: English
• منشور في: Science Faculty of Chiang Mai University 2019
• الموضوعات: fish scales; gelatin hydrolysates; papain; antioxidant activity; adical scavenging activity; ferric reducing activity
• الوصول للمادة أونلاين: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=6372; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66063
• المؤسسة: Chiang Mai University

The enzymatic hydrolysis of fish-scale gelatin using papain to obtain hydrolysate preparations with antioxidant properties was optimized using response surface methodology (RSM). The optimized parameters included enzyme-to-substrate ratio, reaction temperature and hydrolysis time. The optimal condit...