<p>Bioactivity and functionality of gelatin hydrolysates from the | 41907
Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Bioactivity and functionality of gelatin hydrolysates from the skin of oneknife unicornfish (Naso thynnoides)

20th World Congress on Nutrition & Food Sciences

May 14-16, 2018 Tokyo, Japan

Garner Algo L Alolod

University of the Philippines Visayas, Philippines

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Skin gelatin of oneknife unicorn fish (Naso thynnoides) was hydrolyzed using a crude protease from Bacillus sp. under optimum hydrolysis conditions. Resulting hydrolysates was subjected to centrifugal ultrafiltration to produce fractions of ≤10KDa molecular weight. Antioxidant, antihypertensive and functional properties of the hydrolysate fraction were determined. Results showed that DPPH (a,a-diphenyl-b-picrylhydrazyl) scavenging activity (63%) and ferric reducing antioxidant power (25.90 trolox equivalent (mM/mg)) increased as protein concentration increased. Angiotensin converting enzyme-I (ACE-I) inhibitory activity is directly proportional to the protein concentration with highest value obtained at 33.97% and IC50 determined to be 10.17 µg/ml. Gel electrophoresis (SDS-PAGE) revealed that the gelatin hydrolysates contain mostly peptides with molecular weight ranging between 5 KDa and 30 KDa. Amino acid profile of the hydrolysates showed that it is rich in residues of glycine (Gly) (40.70%) and glutamic acid+glutamine (Glx) (25.40%). The hydrolysates were soluble over wide pH range (79.38-97.12%). Foaming properties increased while emulsion properties decreased as the gelatin hydrolysate concentration was increased. Results of the present study revealed that oneknife unicornfish gelatin hydrolysates could be a potential food ingredient with antioxidant and antihypertensive properties.