Sea bream bones and scales as a source of gelatin and ACE inhibitory peptides

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• 作者：Yesim Akag眉nd眉z ; Mauricio Mosquera ; Bego帽a Gim茅nez ; Ail茅n Alem谩n ; Pilar Montero ; Mar铆a Carmen G贸mez-Guill茅n
• 关键词：Scales ; Bones ; Fish gelatin ; ACE-inhibitory peptides ; Alcalase
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：March, 2014
• 年：2014
• 卷：55
• 期：2
• 页码：579-585
• 全文大小：419 K

文摘

Sea bream scales and bones were used as sources of gelatin. Scales gave a higher gelatin yield than bones pretreated with HCl or Alcalase. Demineralization with EDTA was effective especially in the case of scale gelatin that showed the lowest ash content. The pretreatment of bones with HCl led to an increase in the removal of minerals. The gel strength and viscoelastic properties of sea bream scale gelatins were higher than those of bone gelatins, and only slight differences were found between gelatin extracted from bones pretreated with HCl or Alcalase, although the amino acid profile was similar in the three gelatins. The gel strength of scale gelatins was higher than that of a commercial bovine gelatin used for comparative purpose (Bloom 200-220). When the scales gelatin was hydrolyzed with Esperase, a high ACE-inhibitory activity was found in the peptide fraction below 3聽kDa, and the amount of this peptide fraction required to inhibit 50% of the ACE activity (IC₅₀) was around 60聽渭g/mL.