Cryoprotective and antioxidative effects of gelatin hydrolysate from unicorn leatherjacket skin

被引：34

作者：

Karnjanapratum, Supatra ^{[1
]}

Benjakul, Soottawat ^{[1
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 2015年 / 49卷

关键词：

Unicorn leatherjacket; Gelatin hydrolysate; Glycyl endopeptidase; Cryoprotective property; Antioxidative activity; BLACKTIP SHARK SKIN; FLAVOR COMPOUNDS; SURIMI; OXIDATION; ACIDS; NACL;

D O I：

10.1016/j.ijrefrig.2014.09.016

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Cryoprotective properties of gelatin hydrolysates from autolysed non-swollen and swollen unicorn leatherjacket skin using partially purified glycyl endopeptidase (GE) from papaya latex were examined. Gelatin hydrolysates from autolysed non-swollen skin showed higher cryoprotective property in salt solution system than that from autolysed swollen skin as indicated by lower enthalpy for melting of eutectic and ice crystal. The cryoprotective effect of gelatin hydrolysate (0.5 and 1.0%) was in dose-dependent manner. Gelatin hydrolysate retarded physicochemical changes of natural actomyosin from washed mince system, as evidenced by lower changes in Ca2+-ATPase activity, surface hydrophobicity and disulfide bond formation, compared with the control. Based on DSC analysis, the enthalpy of myosin and actin was also higher in the presence of gelatin hydrolysate. Gelatin hydrolysate could prevent lipid oxidation in washed mince system as shown by lower TBARS value and less abundance of hexanal, heptanal and 1-pentene-3-ol. (C) 2014 Elsevier Ltd and IIR. All rights reserved.

引用

页码：69 / 78

页数：10

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