1
Department of Seafood Processing, Faculty of Marine Sciences, Tarbiat Modares University
2
Department of Nanobiotechnology, Faculty of biology science, Tarbiat Modares University
Abstract
In this study, gelatin was first extracted by alkaline and acidic treatment including 0.19 N NaOH and 0.12 N acetic acid solution by ratio of skin of rainbow trout (Oncorhynchus mykiss (to solution of 1 to 7 and then heat treatment in 50 °C. Then, hydrolysed by alcalase enzyme for 4 hours with the ratio of enzyme to the substrate 1 to 100 and the degree of hydrolysis were measured after 4 hours. DPPH and ABTS free radical scavenging activity, as well as reducing power assay of gelatin hydrolysate were measured. The results showed that the degree of hydrolysis after 4 hours was 46/7%. Also the highest DPPH and ABTS free radical scavenging and reducing power at concentration of 10 mg/ml were 39/8%, 50/7%, and 0/123, respectively. The skin from fish filleting can be a suitable raw material for extraction of peptides with biological activities. The results showed that peptides derived from rainbow trout fish skin gelatin can be considered as a natural antioxidant.
Ramezanzadeh,L. and Nikkhah,M. (2016). Enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) skin gelatin and evaluation of its antioxidant properties. Journal of Fisheries Science and Technology, 5(2), 29-44.
MLA
Ramezanzadeh,L. , and Nikkhah,M. . "Enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) skin gelatin and evaluation of its antioxidant properties", Journal of Fisheries Science and Technology, 5, 2, 2016, 29-44.
HARVARD
Ramezanzadeh L., Nikkhah M. (2016). 'Enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) skin gelatin and evaluation of its antioxidant properties', Journal of Fisheries Science and Technology, 5(2), pp. 29-44.
CHICAGO
L. Ramezanzadeh and M. Nikkhah, "Enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) skin gelatin and evaluation of its antioxidant properties," Journal of Fisheries Science and Technology, 5 2 (2016): 29-44,
VANCOUVER
Ramezanzadeh L., Nikkhah M. Enzymatic hydrolysis of rainbow trout (Oncorhynchus mykiss) skin gelatin and evaluation of its antioxidant properties. Journal of Fisheries Science and Technology, 2016; 5(2): 29-44.
