Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate

Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared fish skin gelatin hydrolysate

E Mendis, N Rajapakse, SK Kim - Journal of agricultural and food …, 2005 - ACS Publications

Hoki (Johnius belengerii) skin gelatin was hydrolyzed with three commercial enzymes to
identify radical-scavenging potencies of derived peptides. Peptides derived from tryptic
hydrolysate exhibited the highest scavenging activities on superoxide, carbon-centered 1, 1-

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