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

• Main Authors: Sutee Wangtueai, Susanne Siebenhandl-Ehn, Dietmar Haltrich
• 語言: English
• 出版: Science Faculty of Chiang Mai University 2019
• 主題: fish scales; gelatin hydrolysates; papain; antioxidant activity; adical scavenging activity; ferric reducing activity
• 在線閱讀: http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=6372; http://cmuir.cmu.ac.th/jspui/handle/6653943832/66063
• 機構: 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...