Optimization the antioxidative properties of catfish (Arius thalassinus) skin gelatin hydrolysate using response surface methodology

Subject Areas : Journal of Comparative Pathobiology

A. Taheri, ¹ , V. Mokhtarnezhad, ² , A. Motamedzadegan, ³

1 - دانشیار فرآوری محصولات شیلاتی، گروه شیلات، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران
2 - دانشجوی کارشناسی ارشد فرآوری محصولات شیلاتی، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران
3 - دانشیار گروه علوم و صنایع غذایی، دانشکده مهندسی زراعی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، مازندران، ایران

Received: 2015-01-08 Accepted : 2015-04-30 Published : 2015-07-23

Keywords: antioxidant, Gelatin, Hydrolysate, Response Surface,

Abstract :

Free radicals are cause of the various diseases. Oxidation also reduces the quality of the foodand causes the disease. Synthetic antioxidants have human health risks, so it is necessary toidentify the natural antioxidant agents. The objective of this study was to optimize theproduction of gelatin hydrolysissate with antioxidant properties. The catfish skin gelatin wasextracted using sodium hydroxide, sulfuric acid and citric acid by the washing after eachtreatment, finally 3 volumes of distilled water added at 45° C for 12 h in a shaker incubator andhydrolyzed under various conditions of temperature, enzyme concentration and time using theFlavourzyme. Gelatin for measuring the ion chelating of ferrous iron, mixed with FeCl2 andFrosin and after ten minutes of stay at room temperature, absorbance at 562 nm was measured.Response surface methodology was used to optimize the production of gelatin hydrolysis. Thetest variables included the time (min), temperature (oC) and enzyme-substrate ratio (%), percentthe chelated Fe (II) was considered as a response. Analysis of variance showed significance ofthe models, temperature and enzyme to substrate (P<0.05) and not significance for the time(P>0.05). This indicates a good fitness to the model. Catfish skin gelatin hydrolysate show agood percent Fe (II) ion chelating in the range of 20-81%. The results suggest antioxidantpeptides from catfish skin gelatin hydrolysis can be a potential candidate for the pharmaceuticalindustry and for the development of functional foods.