Please use this identifier to cite or link to this item: http://umt-ir.umt.edu.my:8080/handle/123456789/5565
Title: Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate
Authors: Wan Hasyera Wan Omar
N. M. Sarbon
Keywords: Chicken skin gelatin
Hydrolysate
Drying methods
Functional properties
Antioxidant activities
Issue Date: 2016
Publisher: Journal of Food Science and Technology
Citation: Vol.53(11); 3928-3938 p.
Abstract: The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.
URI: http://hdl.handle.net/123456789/5565
ISSN: 221155
Appears in Collections:Journal Articles



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