Open AccessFunctional properties and antioxidant activity of gelatine and hydrolysate from deer antler base
Author(s) -
Liu Chang,
Xia Yunshi,
Hua Mei,
Li Zhiman,
Zhang Lei,
Li Shanshan,
Gong Ruize,
Liu Songxin,
Wang Zeshuai,
Sun Yinshi
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1621
Subject(s) - antler , hydrolysate , hydrolysis , antioxidant , chemistry , dpph , trypsin , enzymatic hydrolysis , zeta potential , base (topology) , food science , chromatography , enzyme , biochemistry , chemical engineering , biology , ecology , mathematical analysis , mathematics , nanoparticle , engineering
Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution, a zeta potential shift to a lower pH, reduced foaming and emulsifying properties, and enhanced antioxidant activity. Hydrolysis increased the gelatine antioxidant activity in DPPH and FRAP assays. These results indicate that the functional properties of deer antler base gelatine may be affected by trypsin modification.