Abstract:

In order to explore the in vivo digestion properties of scale gelatin from the Yellow River carp Cyprinus carpio
haematopterus Temminck et Schlegel , a two-stage in vitro digestion model system (sequential treatment with pepsin for
2 h at pH 2.0 followed by pancreatin for 2 h at pH 7.5) was used to simulate the process of human gastrointestinal (GI)
digestion to determine the digestibility of fish scale gelatin at 37 ℃. The change in hydrolysis degree of Yellow River carp
scale gelatin (YSG) during simulated GI digestion was studied and its antioxidant activities (hydroxyl, superoxide and DPPH
free radical scavenging capacities, reducing power, lipid peroxidation inhibition activity, and metal chelating activity) were
investigated through in vitro models. The results showed very low digestive power of pepsin on the α chain and β chain of
YSG compared with pancreatin. The final degree of hydrolysis from GI digestion was 16.9%. The antioxidant activity of fish
scale gelatin was correlated with the degree of hydrolysis.

Key words: Cyprinus carpio haematopterus scale, gelatin, simulated digestion, antioxidant activity