title: Optimization of hydrolysis conditions for the production of antioxidant peptides from fish gelatin using response surface methodology.
abstract: Fish skin gelatin was hydrolyzed with papain to produce antioxidant peptides. Response surface methodology (RSM) was applied to optimize the hydrolysis conditions (including enzyme to substrate ratio [E/S], hydrolysis time, and temperature). The highest degree of hydrolysis (DH) (50.1 +/- 1.1%) was obtained at an E/S of 2% at 56.8 degrees C, 2.11 h, and was not significantly different from the predicted values within a 95% confidence interval. The highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) (96.8 +/- 0.9%) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(*+)) (9.80 +/- 0.11 mM Trolox [6-hydroxy-2,5,7,8-tetramethychroman-2-carboxylic acid]) radical-scavenging activities of fish gelatin hydrolyzates were obtained at an E/S of 3% at 52.1 degrees C, 2.65 h, and both DPPH and ABTS(*+) radical-scavenging activities were not significantly different from the predicted values 97.3% and 9.86 mM Trolox within the 95% confidence interval. Therefore, RSM is an efficient way to optimize fish gelatin hydrolysation and the resultant hydrolyzates show promise as antioxidant peptides. Practical Application: There is a growing interest in the use of fish gelatin as an alternative to mammalian gelatin. One potential use is as a source of widely acceptable functional compounds. In this study, a search for antioxidant peptides from fish gelatin prepared by an enzymatic method has been successfully done. This suggests that this is a practical way to obtain bioactive peptides.
authors: Dept. of Food Science, Cornell Univ., Ithaca, NY 14853-7201, USA.
authors: Lijun
authors: L
authors: You
authors: Joe M
authors: JM
authors: Regenstein
authors: Rui Hai
authors: RH
authors: Liu
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis* / Q000378:metabolism; D029941:Fish Proteins / Q000378:metabolism; D005399:Fishes; D005525:Food-Processing Industry / Q000379:methods; D016166:Free Radical Scavengers / Q000032:analysis / Q000378:metabolism; D005780:Gelatin / Q000378:metabolism*; D006868:Hydrolysis; D015233:Models, Statistical; D010206:Papain / Q000378:metabolism; D010455:Peptides / Q000032:analysis* / Q000378:metabolism; D011492:Protein Hydrolysates / Q000737:chemistry*; D012867:Skin / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
chemical_list: D000975:Antioxidants; D029941:Fish Proteins; D016166:Free Radical Scavengers; D010455:Peptides; D011492:Protein Hydrolysates; D005780:Gelatin; D010206:Papain