Journal of Food Processing & Technology

Bioactivity and functionality of gelatin hydrolysates from the skin of Oneknife unicorn fish (Naso thynnoides)

20^th International Conference on Nutrition, Food Science and Technology

April 16-17, 2018 Dubai, UAE

Garner Algo L Alolod

University of the Philippines Visayas, Philippines

Posters & Accepted Abstracts: J Food Process Technol

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 �10 KDa 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 unicorn fish gelatin hydrolysates could be a potential food ingredient with antioxidant and antihypertensive properties. garneralgoalolod@gmail.com