한빛사 논문
전남대학교
Abstract
Armin Mirzapour-Kouhdashta,b,c, Marzieh Moosavi-Nasaba,b,*, Young-Min Kimc, Jong-Bang Eunc,*
aDepartment of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
bSeafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran
cDepartment of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, South Korea
*Corresponding author
Abstract
The present study aimed to use fish by-products to generate gelatin peptides with potential applications in carbonated beverages. After ultrafiltration, the F < 3 kDa (fraction < 3 kDa) showed the highest peptide concentration (227.22 mg/g) as well as antibacterial (MIC of ≤ 0.5 mg/mL) and antioxidant activities, including hydroxyl and superoxide radical scavenging, ferrous chelation, and ferric reduction (with IC50 values of 0.88, 1.04, 0.50 mg/mL, and 0.58, respectively). 2,2-diphenyl-1-picrylhydrazyl scavenging was the highest in the 3 < F < 10 kDa (IC50 of 0.64 mg/mL). In vitro gastrointestinal digestion significantly decreased all biological activities. Solubility, water holding capacity, and emulsifying activity of the F < 3 kDa were the highest while foaming properties and overfoaming were reversibly related to the molecular weight. All abovementioned properties, in addition to in vitro cytotoxicity analysis in different cell lines and better flavor characteristics, indicated that the F < 3 kDa could be safely and properly used as an ingredient for the fortification of carbonated beverages.
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