Amino acid profile, antioxidant activity, and hybridization levels of gelatine hydrolysates prepared with single or combined enzymes from fish skin and scales Amino acid profile, antioxidant activity, and hybridization levels of...
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Abstract
In the present study, gelatin was extracted from the skin and scales obtained from the processing of pangasius fish and sea bass, respectively. Collagen peptides (gelatin hydrolysates) were produced from gelatin using different single enzymes or combinations of enzymes. Samples obtained from fish skin contained 22.81 to 32.80 mg.100 g-1 essential amino acids, whereas those obtained from fish scales had 22.24 to 29.52 mg.100 g-1 essential amino acids. In terms of antioxidant activity, the collagen peptide samples obtained from the skin have DPPH values of 141.00 to 240.21 mg Trolox.100 g-1 and ABTS values of 14.62 to 16.97 mM Trolox.100 g-1. For the fish scale samples, the DPPH values ranged from 154.32 to 223.24 mg Trolox.100 g-1 and ABTS values from 13.70 to 16.34 mM Trolox.100 g-1. The best results for degree of hydrolysis, molecular weight and antioxidant activities were achieved with the Alcalase + Neutrase + Flavourzyme (ANF) enzyme combination. Samples obtained from fish skin and scales hydrolyzed with the ANF enzyme combination were found to contain the highest amounts of essential amino acids, also. Collagen hydrolysates obtained from sea bass fish scales and pangasius fish skin have high potential applications in food and pharmaceutical industry.
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Chobdar Rahim S., Hossein-Zadeh J., Pazır F., Ova G. The effect of extraction with different solvents and solvent mixtures on the total amount of bioactive components of saffron (Crocus sativus L.). The Journal of Food, 2021, 46(5): 1289-1300. https://doi.org/10.15237/gida.GD21031
Chotphruethipong L., Binlateh T., Hutamekalin P., Sukketsiri W., Aluko R.E., Benjakul S. Hydrolyzed collagen from defatted sea bass skin and its conjugate with epigallocatechin gallate: In vitro antioxidant, anti-inflammatory, wound-healing and anti-obesity activities. Food Bioscience, 2021, 43(10): 101303. https://doi.org/10.1016/j.fbio.2021.101303
Christiansen C., Stautemas J., Zdzieblik D. Absorption of bioactive peptides following collagen hydrolysate intake: a randomized, double-blind crossover study in healthy individuals. Frontiers in Nutrition, 2024, 11(8): 1416643. https://doi.org/10.3389/fnut.2024.1416643
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Guo L., Li X., Huang Y. Effects of collagen supplements on skin aging: a systematic review and meta-analysis. The American Journal of Medicine, 2025, 138(2): 125-139. https://doi.org/10.1016/j.amjmed.2025.01.015
Gutierrez-Canul C., Martínez-González A., Rojas-Contreras J.A. A review of classical and rising approaches: the extraction and utilization of marine collagen. BioTech, 2025, 14(2): 26. https://doi.org/10.3390/biotech14020026
Hong H., Fan H., Chalamaiah M., Wu J. Preparation of low-molecular-weight, collagen hydrolysates (peptides): Current progress, challenges, and future perspectives. Food Chemistry, 2019, 301(12): 125222. https://doi.org/10.1016/j.foodchem.2019.125222
Izzati H., Zainol I., Hanim H. Low molecular weight collagen from tilapia fish scales for potential cosmetic application. Der Pharma Chemica, 2017, 9(7): 108-114. Available at: https://www.derpharmachemica.com/pharma-chemica/low-molecular-weight-collagen-from-tilapia-fish-scales-for-potential-cosmetic-application.pdf
Jafari H., Lista A., Mafosso Siekapen M., Ghaffari‐Bohlouli P., Nie L., Alimoradi H., Shavandi A. Fish collagen: extraction, characterization, and applications for biomaterials engineering. Polymers, 2020, 12(10): 2230. https://doi.org/10.3390/polym12102230
Karaguzel G., Holick F.M. Diagnosis and treatment of osteopenia. Reviews in Endocrine and Metabolic Disorders, 2010, 11(4): 237-251. https://doi.org/10.1007/s11154-010-9154-0
Khan T., Muise E.S., Iyengar P., Wang Z.V., Chandalia M., Abate N., Zhang B.B., Bonaldo P., Chua S., Scherer P.E. Metabolic dysregulation and adipose tissue fibrosis: role of collagen VI. Molecular and Cellular Biology, 2009, 29(6): 1575-1591. https://doi.org/10.1128/MCB.01300-08
Kim S.H., Park J.H. Recent advancements in marine collagen: exploring new sources and bioavailability. Marine Drugs, 2024, 23(5): 190. https://doi.org/10.3390/md23050190
Kirdat P., Dandge P. Structural properties of gelatin extracted from marine fish Gethar (Sarda orientalis). International Journal of Innovative Science, Engineering & Technology, 2021, 8(12): 216-220. Available at: https://ijiset.com/vol8/v8s12/IJISET_V8_I12_23.pdf
Korkmaz K., Tokur B., Uçar Y. Production of Fish Protein Hydrolyzate from Fish Processing Waste Using Enzymatic Hydrolysis Method. Centennial University Journal of Agricultural Sciences, 2021, 31(2): 502-513. [in Turkish] https://doi.org/10.29133/yyutbd.831067
Latimer G.W. AOAC Official Method 2001.11 Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain, and Oilseeds: Block Digestion Method Using Copper Catalyst and Steam Distillation into Boric Acid. In: Official Methods of Analysis of AOAC International (22nd Edition). Oxford University Press, 2023. https://doi.org/10.1093/9780197610145.003.1403
Leon-Lopez A., Morales-Peñaloza A., Martínez-Juárez V.M., Vargas-Torres A., Zeugolis D., Aguirre-Álvarez G. Hydrolyzed Collagen-Sources and Applications. Molecules, 2019, 24(22): 4031. https://doi.org/10.3390/molecules24224031
Lim Y.S., Ok Y.J., Hwang S.Y., Kwak J.Y., Yoon S. Marine Collagen as A Promising Biomaterial for Biomedical Applications. Marine Drugs, 2019, 17(8): 467. https://doi.org/10.3390/md17080467
Liu J., Lyu F., Zhou X., Wang B., Wang X., Ding Y.Preparation of Skipjack Tuna (Katsuwonus pelamis) Protein hydrolysate using combined controlled enzymatic hydrolysis and glycation for improved solubility and emulsifying properties. Journal of Food and Nutrition Research, 2015, 3(7): 471-477. Available at: https://pubs.sciepub.com/jfnr/3/7/9/index.html
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How to Cite
CHOBDAR RAHIM, Saeid et al.
Amino acid profile, antioxidant activity, and hybridization levels of gelatine hydrolysates prepared with single or combined enzymes from fish skin and scales.
Food Science and Applied Biotechnology, [S.l.], v. 9, n. 1, p. 143-159, mar. 2026.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/545>. Date accessed: 19 may 2026.
doi: https://doi.org/10.30721/fsab2026.v9.i1.545.