Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

• Published in: Food chemistry Vol. 114; no. 3; pp. 976 - 983
• Main Authors: Giménez, B., Alemán, A., Montero, P., Gómez-Guillén, M.C.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2009; [Amsterdam]: Elsevier Science
• Subjects: amino acid composition; antioxidant activity; Antioxidant properties; carbohydrate content; chelation; chemical analysis; chemical composition; emulsifying properties; foaming properties; Functional properties; Gelatin hydrolysates; molecular weight; natural additives; protein hydrolysates; skin; sole; Soleidae; squid; Teuthida; Gelatin hydrolysates; Functional properties; Antioxidant properties
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.10.050

Antioxidant and functional properties were evaluated for gelatin hydrolysates obtained from sole and squid skin gelatin by Alcalase, with a degree of hydrolysis of ∼35% and ∼50%, respectively. Both hydrolysates mainly consisted of peptides below 6.5 kDa, together with peptidic material from around 16 to 6.5 kDa. Moreover, the squid hydrolysate showed a peptide band of around 26 kDa. Antioxidant properties of both gelatins were highly increased by hydrolysis, especially ABTS and metal chelating abilities. The squid hydrolysate showed the highest antioxidant capacity by FRAP, ABTS and metal chelating assays in spite of the lower content in hydrophobic amino acids. Both gelatin hydrolysates had a good solubility (over 95%). The emulsifying activity index (EAI) decreased with increasing concentration. Conversely, the foam expansion increased with increasing concentration. However, both foam and emulsion stabilities were not apparently affected by the concentration of hydrolysate. In the case of the sole hydrolysate, which showed a lower degree Pro and Lys hydroxylation, foam stability was very poor, and 50% of foam expansion was lost after 5 min at all concentrations.