Master of Science (MS)
School of Nutrition and Food Sciences
Catfish skin (CS) contains considerable amount of protein that may be hydrolyzed enzymatically to generate hydrolysates (CSH) which may have antioxidant and antimicrobial properties. The generation of natural compounds with these properties is of special interest to the food industry. The objective of this study was to develop and characterize CSH including antioxidant and antimicrobial properties. CSH were produced from different enzymatic reaction periods using alkaline protease, and their characterization, antioxidant, antimicrobial, and some functional properties were evaluated. A selected CSH was analyzed for peptide composition and partial amino acid sequences. The color analysis showed that darker, more yellow, and redder CSH were generated throughout the time of hydrolysis. CSH at 4, 5, and 6 h of hydrolysis showed considerable antioxidant activity and antimicrobial properties in-vitro, high emulsion stability, and low oil holding capacity influenced by the time of hydrolysis. Low-molecular weight peptides with positive charges were suggested as responsible for the antimicrobial activity. CSH were developed and characterized. Further research is suggested, especially on identification, isolation, and synthesis of specific peptides from CSH with both antioxidant and antimicrobial activity.
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Galindo Perez, Cesar Augusto, "Developing and characterization of catfish skin hydrolysates including antioxidant and antimicrobial properties" (2016). LSU Master's Theses. 4529.