Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
Jellyfish gelatin was hydrolyzed by different proteases to obtain antioxidative polypeptides. The gelatin hydrolysate obtained by progressive hydrolysis using trypsin and Properase E exhibited the highest hydrolysis degree and antioxidant activity. Three series of gelatin polypeptides (SCP1, SCP2 and SCP3) were obtained by ultrafiltrating the gelatin hydrolysate through molecular mass cut-off membranes of 10, 6 and 2 kDa, respectively. Amino acid composition analysis showed that SCP3 had the highest total hydrophobic amino acid content. The in vitro antioxidant tests demonstrated that SCP2 had the strongest hydroxyl radical and hydrogen peroxide scavenging activities and metal chelating ability, while SCP3 showed the highest reducing power, antioxidant activity in linoleic acid emulsion system and superoxide anion radical scavenging activity. The results support the feasibility of jellyfish gelatin as a natural antioxidant polypeptide provider, and enzymatic hydrolysis and ultrafiltration could be potent future processing technologies to utilize the abundant jellyfish resource.Hidrolizom želatine iz meduze pomoću različitih proteaza dobiveni su polipeptidi antioksidativnih svojstava. Najveći stupanj hidrolize i najbolja antioksidativna svojstva imao je hidrolizat dobiven progresivnom hidrolizom pomoću tripsina i Properase E. Ultrafiltracijom hidrolizata kroz membrane (10, 6 i 2 kDa) dobivene su tri serije polipeptida želatine: SCP1, SCP2 i SCP3. Analizom aminokiselinskoga sastava ustanovljeno je da SCP3 ima najveći ukupni udio hidrofobnih aminokiselina. Antioksidativni testovi in vitro pokazali su da SCP2 ima najveću sposobnost uklanjanja hidroksilnih radikala i vodikova peroksida te keliranja metala, a SCP3 najveću redukcijsku moć, najbolju antioksidativnu aktivnost u emulzijskom sustavu linoleinske kiseline te sposobnost uklanjanja superoksidnih aniona. Rezultati potvrđuju da se želatina iz meduze može upotrijebiti kao izvor prirodnih antioksidativnih polipeptida, a enzimska hidroliza i ultrafiltracija kao postupci prerade za njezino iskorištavanje
