Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems.

@article{Kittiphattanabawon2012GelatinHF,
  title={Gelatin hydrolysate from blacktip shark skin prepared using papaya latex enzyme: Antioxidant activity and its potential in model systems.},
  author={Phanat Kittiphattanabawon and Soottawat Benjakul and Wonnop Visessanguan and Fereidoon Shahidi},
  journal={Food chemistry},
  year={2012},
  volume={135 3},
  pages={1118-26}
}
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… CONTINUE READING
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