OPTIMIZATION THE ANTIOXIDATIVE PROPERTIES OF CATFISH (ARIUS THALASSINUS) SKIN GELATIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

TAHERI A.; MOKHTARNEZHAD V.; MOTAMEDZADEGAN A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF COMPARATIVE PATHOBIOLOGY IRAN Year:2015 | Volume:12 (NEW) | Issue:2 (49) Page(s): 1601-1612

Download Full-Text

Persian Verion

View:

693

Download:

Cites:

Information Journal Paper

Title

OPTIMIZATION THE ANTIOXIDATIVE PROPERTIES OF CATFISH (ARIUS THALASSINUS) SKIN GELATIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY

Author(s)

TAHERI A. | MOKHTARNEZHAD V. | MOTAMEDZADEGAN A. | Issue Writer Certificate

Keywords

ANTIOXIDANTQ1

GELATINQ2

HYDROLYSATEQ2

RESPONSE SURFACEQ1

Abstract

Free radicals are cause of the various diseases. Oxidation also reduces the quality of the food and causes the disease. Synthetic ANTIOXIDANTs have human health risks, so it is necessary to identify the natural ANTIOXIDANT agents. The objective of this study was to optimize the production of GELATIN hydrolysissate with ANTIOXIDANT properties. The catfish skin GELATIN was extracted using sodium hydroxide, sulfuric acid and citric acid by the washing after each treatment, finally 3 volumes of distilled water added at 45oC for 12 h in a shaker incubator and hydrolyzed under various conditions of temperature, enzyme concentration and time using the Flavourzyme. GELATIN for measuring the ion chelating of ferrous iron, mixed with FeCl2 and Frosin 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. The test variables included the time (min), temperature (oC) and enzyme-substrate ratio (%), percent the chelated Fe (II) was considered as a response. Analysis of variance showed significance of the 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 a good percent Fe (II) ion chelating in the range of 20-81%. The results suggest ANTIOXIDANT peptides from catfish skin GELATIN hydrolysis can be a potential candidate for the pharmaceutical industry and for the development of functional foods.

Cites

No record.

References

Cite

APA: Copy

TAHERI, A., MOKHTARNEZHAD, V., & MOTAMEDZADEGAN, A.. (2015). OPTIMIZATION THE ANTIOXIDATIVE PROPERTIES OF CATFISH (ARIUS THALASSINUS) SKIN GELATIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF COMPARATIVE PATHOBIOLOGY IRAN, 12 (NEW)(2 (49)), 1601-1612. SID. https://sid.ir/paper/197463/en

Vancouver: Copy

TAHERI A., MOKHTARNEZHAD V., MOTAMEDZADEGAN A.. OPTIMIZATION THE ANTIOXIDATIVE PROPERTIES OF CATFISH (ARIUS THALASSINUS) SKIN GELATIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY. JOURNAL OF COMPARATIVE PATHOBIOLOGY IRAN[Internet]. 2015;12 (NEW)(2 (49)):1601-1612. Available from: https://sid.ir/paper/197463/en

IEEE: Copy

A. TAHERI, V. MOKHTARNEZHAD, and A. MOTAMEDZADEGAN, “OPTIMIZATION THE ANTIOXIDATIVE PROPERTIES OF CATFISH (ARIUS THALASSINUS) SKIN GELATIN HYDROLYSATE USING RESPONSE SURFACE METHODOLOGY,” JOURNAL OF COMPARATIVE PATHOBIOLOGY IRAN, vol. 12 (NEW), no. 2 (49), pp. 1601–1612, 2015, [Online]. Available: https://sid.ir/paper/197463/en

Related Journal Papers