文章基本信息

标题：Functional properties and antioxidant activity of gelatine and hydrolysate from deer antler base
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作者：Chang Liu ; Yunshi Xia ; Mei Hua 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：7
页码：3402-3412
DOI：10.1002/fsn3.1621
出版社：John Wiley & Sons, Ltd.
摘要：Gelatine was extracted from deer antler base by the hot water method and hydrolyzed with trypsin. A comparison of the properties of gelatine before and after enzymatic hydrolysis showed a decline in the surface hydrophobicity, enhanced thermal stability, broadening of the particle size distribution, a zeta potential shift to a lower pH, reduced foaming and emulsifying properties, and enhanced antioxidant activity. Hydrolysis increased the gelatine antioxidant activity in DPPH and FRAP assays. These results indicate that the functional properties of deer antler base gelatine may be affected by trypsin modification.
关键词：antioxidant;deer antler base;functional properties;hydrolysate