title: Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate.
abstract: The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.
authors.affiliation: School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.
authors.forename: Wan Hasyera
authors.initials: WH
authors.lastname: Wan Omar
authors.affiliation: School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.
authors.forename: N M
authors.identifier: 0000-0003-0904-1039
authors.initials: NM
authors.lastname: Sarbon
keywords: Antioxidant activities; Chicken skin gelatin; Drying methods; Functional properties; Hydrolysate