Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Food Chem. 2012 Dec 1;135(3):1118-26. doi: 10.1016/j.foodchem.2012.05.080. Epub 2012 May 28.
Antioxidant activities of gelatin hydrolysates from blacktip shark skin prepared using papaya latex enzyme with different degrees of hydrolysis (DHs: 10%, 20%, 30% and 40%) were evaluated. All antioxidant activity indices of hydrolysates increased with increasing DH (P<0.05). When gelatin hydrolysate with 40%DH was determined for its pH and thermal stability, ORAC and chelating activity remained constant or slightly increased in a wide pH range (1-9) and during heating (100°C) for 240min. It was also stable in simulated gastrointestinal tract model system. Moreover, gelatin hydrolysate at a level of 500 and 1000ppm could inhibit lipid oxidation in both β-carotene linoleate and cooked comminuted pork model systems. Therefore, gelatin hydrolysate from blacktip shark skin (40%DH) can potentially be used as an alternative source of natural antioxidants.
采用木瓜蛋白酶制备不同水解度（10%、20%、30%和 40%）的黑鳍鲨皮明胶水解物，评价其抗氧化活性。所有水解物的抗氧化活性指标均随水解度的增加而增加（P<0.05）。当测定具有 40%DH 的明胶水解物的 pH 值和热稳定性时，ORAC 和螯合活性在较宽的 pH 值范围（1-9）和加热（100°C）240min 内保持不变或略有增加。它在模拟胃肠道模型系统中也很稳定。此外，500 和 1000ppm 水平的明胶水解物可以抑制β-胡萝卜素亚油酸和熟肉末模型体系中的脂质氧化。因此，黑鳍鲨皮（40%DH）明胶水解物可作为天然抗氧化剂的替代来源。
