Study on antioxidation stability of collagen peptides prepared from swimming bladders

Authors

ZHENG Tingting, Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
TU Zongcai, Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; State Key Laboratory of Food Scien
TANG Pingping, Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
ZHANG Lu, Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
SHA Xiaomei, Key Laboratory of Functional Small Organic Molecule, Jiangxi Normal University, Nanchang, Jiangxi 330022, China; Ministry of Education, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
WANG Hui, State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China

Abstract

The change of scavenging activity on DPPH radical, hydroxyl free radical, and reducing power capacity was selected as the index to investigate the effects of pH, temperature, sucrose, preservatives, metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders. The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition; however, the strong heat-resistance was found; sucrose, NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability, but high levels of salt made it lost antioxidation stability partially. Metal ions Cu²⁺ and Zn²⁺ had a larger effect on the antioxidant stability of collagen peptides from swimming bladders than Ca²⁺ , and Mg²⁺ and K⁺ showed no significant effect. collagen peptides from swimming bladders had a good digestibility, and gastrointestinal enzymes had no effects on its activity.

Publication Date

9-28-2017

First Page

9

Last Page

14

DOI

10.13652/j.issn.1003-5788.2017.09.003

Recommended Citation

Tingting, ZHENG; Zongcai, TU; Pingping, TANG; Lu, ZHANG; Xiaomei, SHA; and Hui, WANG (2017) "Study on antioxidation stability of collagen peptides prepared from swimming bladders," Food and Machinery: Vol. 33: Iss. 9, Article 3.
DOI: 10.13652/j.issn.1003-5788.2017.09.003
Available at: https://www.ifoodmm.cn/journal/vol33/iss9/3

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