Wan Omar Wan Hasyera, Sarbon N M
School of Food Science and Technology, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu Malaysia.
J Food Sci Technol. 2016 Nov;53(11):3928-3938. doi: 10.1007/s13197-016-2379-5. Epub 2016 Nov 14.
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.
本研究的目的是调查鸡皮明胶水解物（CSGH）的功能和抗氧化特性，这些特性受明胶制备过程中所采用干燥方法（冷冻干燥和真空干燥）的影响。与真空干燥明胶制得的CSGH相比，冷冻干燥明胶制得的CSGH在不同pH值下表现出更好的功能特性，如乳化活性指数（EAI）、持水能力和油结合能力。同时，真空干燥明胶的CSGH表现出更好的乳化稳定性指数（ESI）、发泡能力和稳定性。冷冻干燥明胶的CSGH表现出更好的抗氧化、DPPH自由基清除和金属螯合活性。
