Functionalities and antioxidant properties of protein hydrolysates from muscle of zebra blenny (Salaria basilisca) obtained with different crude protease extracts

In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases

“…At a concentration of 2 %, the foaming capacities of PH-A2 and PH-A26 were 85.19 % and 74.14 %, respectively, whereas it was only 39.26 % with the undigested proteins. These results corroborate with the findings of Ktari et al (2012) who reported that enzymatic hydrolysis of zebra blenny proteins improved foam properties. Thus, the proteolysis produces a range of peptides characterized by altered hydrophobicity, charge balance and conformation, compared to the native molecule, which leads to the lowering of the surface tension at the water-air interface.…”

“…During the hydrolysis process, the muscle cell membranes tend to round up and form insoluble vesicles, leading to the removal of membrane structured lipids. Similar fat levels (2.91-3.25 %) were reported by Ktari et al (2012).…”

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

“…The metal chelating activity reveals that CSGH produced different drying temperatures of gelatin may act as chelators or metal ions and can prevent the lipid oxidation via the metal chelating activity. According to Ktari et al (2012), the reaction of this activity starts when the ferrozine quantitatively forms a complex with Fe 2? .…”

Solid-state fermentation of Acanthogobius hastaprocessing by-products for the production of antioxidant protein hydrolysates with Aspergillus oryzae

“…However, these antioxidants pose potential health hazards, and their use is restricted in some countries. Hence, it is essential to develop safe and natural antioxidants as alternatives to synthetic ones (Ktari et al 2012;Kim et al 2013). Fish protein hydrolysate has been found to be one of best antioxidants.…”

“…Numerous fish protein hydrolysates such as skin gelatin hydrolysates from brownstripe red snapper, cuttlefish (Sepia officinalis) and grey triggerfish (Balistes capriscus) or meat protein hydrolysates from yellow trevally, mackerel, loach, smooth hound (Mustelus mustelus), bigeye tuna (Thunnus obesus), grass carp (Ctenopharyngodon idellus) and sardinelle (Sardinella aurita) have been reported to exhibit antioxidative activity. And what's more, FPH can be used in food systems, comparable to other pertinent protein hydrolysates (Chalamaiah et al 2012;Ktari et al 2012). Acanthogobius hasta, marine fish belonging to the suborder Gobiodei, is one of the main raw materials in in East Asia and also widely cultured in China's coastal regions.…”