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THE EFFECT OF PROCESS VARIABLES FOR PRODUCTION OF COBIA ( RACHYCENTRON CANADUM ) SKIN GELATIN HYDROLYSATES WITH ANTIOXIDANT PROPERTIES
Author(s) -
CHOW CHAUJEN,
YANG JINGIONG
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00412.x
Subject(s) - gelatin , dpph , chemistry , antioxidant , hydrolysate , food science , enzymatic hydrolysis , hydrolysis , response surface methodology , ultrafiltration (renal) , chromatography , biochemistry
Acid‐treated cobia ( Rachycentron canadum ) skin was extracted in a retort (121C) to obtain retorted skin gelatin hydrolysates (RSGHs) containing antioxidant peptides with noticeable antioxidant properties. To improve the antioxidant activity of cobia RSGHs, five processing factors including alkali concentration, alkali pretreatment time, phosphoric acid concentration (PC), water/skin ratio (WS) and retorting time (RT) in RSGH production were screened using a fractional factorial design to identify critical factors. It indicated that PC, WS and RT had significant effects on α,α‐diphenyl‐β‐picrylhydrazyl (DPPH) scavenging by RSGHs. Subsequently, the optimization of PC, WS and RT on the DPPH scavenging of RSGHs was studied using a central composite design to collect data that resulted in a response surface modeling. The highest value for the predicted DPPH scavenging (10 mg/mL RSGH) was 73.63% (PC = 6.5%, WS = 1 and RT = 180 min), and it exhibited 39.9% more scavenging of DPPH than that of original RSGH.PRACTICAL APPLICATIONS Recently, a number of studies indicated that peptides derived from different protein hydrolysates can act as potential antioxidants. Fish proteins possess high availability for us, and their hydrolysates might be used as a good source of antioxidants. Fish skin gelatin may provide an alternative source for food‐grade gelatin because the amount of the skin waste from the fish processing industry is considerably large. No enzymatic hydrolysis or ultrafiltration treatments are needed; the antioxidant cobia retorted skin gelatin hydrolysates (RSGH) can be produced by thermal hydrolysis. Besides, the degree of thermal hydrolysis (121C) had significant effects on the α,α‐diphenyl‐β‐picrylhydrazyl scavenging and lipid peroxidation inhibition of cobia RSGH. Moreover, we identified the critical processing variables in the RSGH making and suggested the optimized condition for the antioxidant RSGH production. The edible and water‐soluble cobia RSGH is considered a potential candidate to develop natural antioxidants and food supplements.