The Experts below are selected from a list of 105540 Experts worldwide ranked by ideXlab platform
Eunice C Y Lichan - One of the best experts on this subject based on the ideXlab platform.
-
neuroprotective effect of β secretase inhibitory peptide from pacific hake merluccius productus Fish Protein hydrolysate
Current Alzheimer Research, 2019Co-Authors: Eunice C Y Lichan, Imelda W Y Cheung, Youjin Jeon, Juyoung Ko, Heeguk ByunAbstract:BACKGROUND: Various methodologies have been employed for the therapeutic interpolation of the progressive brain disorder Alzheimer's disease. Thus, β-secretase inhibition is significant to prevent disease progression in the early stages. OBJECTIVE: This study seeks to purify and characterize a novel β-secretase inhibitory peptide from Pacific hake enzymatic hydrolysate. METHODS: A potent β-secretase inhibitory peptide was isolated by sequential purifications using Sephadex G-25 column chromatography and octadecylsilane (ODS) C18 reversed-phase HPLC. A total of seven peptides were synthesized using the isolated peptide sequences. SH-SY5Y cells stably transfected with the human ''Swedish'' amyloid precursor Protein (APP) mutation APP695 (SH-SY5YAPP695swe) were used as an in-vitro model system to investigate the effect of Leu-Asn peptide on APP processing. RESULTS: The β-secretase inhibitory activity (IC50) of the purified peptide (Ser-Leu-Ala-Phe-Val-Asp- Asp-Val-Leu-Asn) from Fish Protein hydrolysate was 18.65 μM and dipeptide Leu-Asn was the most potent β-secretase inhibitor (IC50 value = 8.82 µM). When comparing all the seven peptides, the inhibition pattern of Leu-Asn dipeptide was found to be competitive by Lineweaver-Burk plot and Dixon plot (Ki value = 4.24 µM). The 24 h treatment with Leu-Asn peptide in SH-SY5Y cells resulted in reducing the β-amyloid (Aβ) production in a dose-dependent manner. CONCLUSION: Therefore, the results of this study suggest that β-secretase inhibitory peptides derived from marine organisms could be potential candidates to develop nutraceuticals or pharmaceuticals as antidementia agents.
-
effects of Fish Protein hydrolysate and freeze thaw treatment on physicochemical and gel properties of natural actomyosin from pacific cod
Food Chemistry, 2013Co-Authors: Malgorzata Korzeniowska, Imelda W Y Cheung, Eunice C Y LichanAbstract:Abstract The properties of natural actomyosin (NAM) containing 2% or 8% Fish Protein hydrolysate (FPH-2, FPH-8) or 8% sucrose–sorbitol blend (SuSo) were compared to control NAM before and after freeze–thaw treatment. Surface hydrophobicity of control and FPH-2 increased after freeze–thaw treatment, while that of FPH-8 did not change, which may be related to greater thermostability of actin and myosin in FPH-8 as observed by differential scanning calorimetry. The cooked gel of freeze–thawed control had 39% expressible moisture after an 8.5% cook loss, whereas gels of freeze–thawed SuSo, FPH-2 and FPH-8 had significantly lower expressible moisture (15–22%) and no cook loss. Gels of freeze–thawed FPH-2 and FPH-8 were similar to unfrozen control gel in hardness, cohesiveness and gumminess. This study demonstrates that FPH effectively stabilised NAM Protein structure and function during freeze–thaw treatment.
-
antioxidative and angiotensin i converting enzyme inhibitory potential of a pacific hake merluccius productus Fish Protein hydrolysate subjected to simulated gastrointestinal digestion and caco 2 cell permeation
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Anusha G P Samaranayaka, David D Kitts, Eunice C Y LichanAbstract:Pacific hake Fish Protein hydrolysate (FPH) with promising chemical assay based antioxidative capacity was studied for in vitro angiotensin-I-converting enzyme (ACE)-inhibitory potential, intestinal cell permeability characteristics, and intracellular antioxidative potential using the Caco-2 cell model system. FPH showed substrate-type inhibition of ACE with IC(50) of 161 microg of peptides/mL. HPLC analysis revealed that different peptides were responsible for antioxidative and ACE-inhibitory activity. FPH inhibited 2,2'-azobis(2-amidinopropane) dihydrochloride-induced oxidation in Caco-2 cells at noncytotoxic concentrations. In vitro simulated gastrointestinal digestion increased (P < 0.05) antioxidative capacity; ACE-inhibitory activity of FPH remained unchanged, although individual peptide fractions showed decreased or no activity after digestion. Some FPH peptides passed through Caco-2 cells: the permeates showed 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity but no ACE-inhibitory activity. These results suggest the potential for application of Pacific hake FPH to reduce oxidative processes in vivo. Further studies are needed to assess prospective antihypertensive effects.
-
autolysis assisted production of Fish Protein hydrolysates with antioxidant properties from pacific hake merluccius productus
Food Chemistry, 2008Co-Authors: Anusha G P Samaranayaka, Eunice C Y LichanAbstract:Fish Protein hydrolysates (FPH) with antioxidative properties were prepared using Pacific hake Fish with high endogenous proteolytic activity from Kudoa paniformis parasitic infection. Infection level of ∼107 K. paniformis spores/g Fish mince or higher yielded FPH with high antioxidant potential by autolysis and/or Validase® BNP or Flavourzyme® 500L. Autolyzing Fish mince containing 30 × 106 spores/g for 1 h at 52 °C and pH 5.50 produced FPH (named E-1h) with Trolox equivalent antioxidant capacity (TEAC) in the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical assay of 262 ± 2 μmol/g and oxygen radical absorbing capacity (ORAC) of 225 ± 17 μmol Trolox equivalents/g freeze-dried sample. E-1h FPH also exhibited a marked concentration-dependent scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radical. Antioxidant activity of E-1h FPH was higher (p < 0.05) than BHA and α-tocopherol in a linoleic acid peroxidation system over prolonged storage (∼162 h). Antioxidative FPH from Pacific hake may be useful ingredients in food and nutraceutical applications.
Yasir Ali Arfat - One of the best experts on this subject based on the ideXlab platform.
-
physico mechanical characterization and antimicrobial properties of Fish Protein isolate Fish skin gelatin zinc oxide zno nanocomposite films
Food and Bioprocess Technology, 2016Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Antimicrobial nanocomposite films based on Fish Protein isolate (FPI)/Fish skin gelatin (FSG) (1/1 w/w) prepared at pH 3 and 11 containing zinc oxide nanoparticles (ZnONP) at different levels (0–4 % w/w of Protein) were characterised. At both pH 3 and pH 11, tensile strength (TS) increased, whilst elongation at break (EAB) and water vapour permeability (WVP) decreased as ZnONP content increased (p < 0.05). FPI/FSG-ZnO nanocomposite films had lower transparency, b*-values (yellowness), and ∆E*-values (total colour difference) than the control FPI/FSG film (p < 0.05). Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopic analysis revealed that there was interaction between ZnONP and Protein in the film matrix. Based on thermogravimetric analysis, ZnONP could improve the thermal stability of the nanocomposite films. X-ray diffraction (XRD) analysis confirmed the crystalline structure of the ZnONP in the nanocomposite films. FPI/FSG-ZnO nanocomposite films, especially those prepared at pH 3, exhibited strong antibacterial activity and thus could be used as an active food packaging material.
-
shelf life extension of refrigerated sea bass slices wrapped with Fish Protein isolate Fish skin gelatin zno nanocomposite film incorporated with basil leaf essential oil
Journal of Food Science and Technology-mysore, 2015Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Punnanee Sumpavapol, Kitiya Vongkamjan, Suthasinee YarnpakdeeAbstract:Microbiological, chemical and sensory changes of sea bass slices wrapped with Fish Protein isolate (FPI)/Fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on Protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on Protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).
-
properties and antimicrobial activity of Fish Protein isolate Fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles
Food Hydrocolloids, 2014Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Composite films based on Fish Protein isolate (FPI) and Fish skin gelatin (FSG) blend incorporated with 50 and 100% (w/w, Protein) basil leaf essential oil (BEO) in the absence and presence of 3% (w/w, Protein) ZnO nanoparticles (ZnONP) were prepared and characterised. Tensile strength (TS) decreased, whilst elongation at break (EAB) increased as BEO level increased (p < 0.05). However, ZnONP addition resulted in higher TS but lower EAB (p < 0.05). The lowest water vapour permeability (WVP) was observed for the film incorporated with 100% BEO and 3% ZnONP (p < 0.05). BEO and ZnONP incorporation decreased transparency of FPI/FSG films (p < 0.05). FTIR spectra indicated that films added with BEO exhibited higher hydrophobicity. Both BEO and ZnONP had a marked impact on thermal stability of the films. Microstructural study revealed that the presence of ZnONP prevented bilayer formation of film containing 100% BEO. FPI/FSG films incorporated with 100% BEO, especially in combination with ZnONP, exhibited strong antibacterial activity against foodborne pathogenic and spoilage bacteria and thus could be used as an active food packaging material to ensure safety and to extend the shelf-life of packaged foods.
-
development and characterisation of blend films based on Fish Protein isolate and Fish skin gelatin
Food Hydrocolloids, 2014Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Kazufumi OsakoAbstract:Blend films based on Fish Protein isolate (FPI) from yellow stripe trevally muscle and commercial Fish skin gelatin (FSG) at different blend ratios (FPI/FSG = 10:0, 8:2, 6:4, 5:5 and 0:10, w/w) prepared at pH 3 and 11 in the presence of glycerol at 30 and 50% (based on total Protein) were characterised. At the same pH, tensile strength (TS) decreased, whilst elongation at break (EAB), water vapour permeability (WVP) and solubility increased as glycerol content increased (p 0.05). FPI films generally had the lower TS, EAB and higher WVP than FSG films (p < 0.05). Both TS and EAB of blend films increased with increasing FSG content (p < 0.05), especially at pH 11. Decreased WVP was obtained for blend films having the increasing proportion of FSG (p < 0.05). FPI/FSG blend films with higher FSG proportion had higher film solubility, L*-values (lightness), a*-values (redness) but lower b*-values (yellowness) and ΔE*-values (total colour difference) than FPI films (p < 0.05). At all FPI/FSG ratios, films prepared at pH 11 were less transparent than those prepared at pH 3 (p < 0.05). FTIR spectroscopic analysis revealed that hydrogen bonds in FPI/FSG blend film were dominant. Thermogravimetric analysis indicated that films prepared at pH 11 showed higher thermal stability than those prepared at pH 3. Scanning electron microscopic study revealed no distinct phase separation in the matrix of FPI/FSG blend film. Thus, the incorporation of FSG into FPI film up to 50%, in conjunction with lowering glycerol content (30%) could improve the mechanical and water vapour barrier properties of resulting blend film.
Anusha G P Samaranayaka - One of the best experts on this subject based on the ideXlab platform.
-
antioxidative and angiotensin i converting enzyme inhibitory potential of a pacific hake merluccius productus Fish Protein hydrolysate subjected to simulated gastrointestinal digestion and caco 2 cell permeation
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Anusha G P Samaranayaka, David D Kitts, Eunice C Y LichanAbstract:Pacific hake Fish Protein hydrolysate (FPH) with promising chemical assay based antioxidative capacity was studied for in vitro angiotensin-I-converting enzyme (ACE)-inhibitory potential, intestinal cell permeability characteristics, and intracellular antioxidative potential using the Caco-2 cell model system. FPH showed substrate-type inhibition of ACE with IC(50) of 161 microg of peptides/mL. HPLC analysis revealed that different peptides were responsible for antioxidative and ACE-inhibitory activity. FPH inhibited 2,2'-azobis(2-amidinopropane) dihydrochloride-induced oxidation in Caco-2 cells at noncytotoxic concentrations. In vitro simulated gastrointestinal digestion increased (P < 0.05) antioxidative capacity; ACE-inhibitory activity of FPH remained unchanged, although individual peptide fractions showed decreased or no activity after digestion. Some FPH peptides passed through Caco-2 cells: the permeates showed 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity but no ACE-inhibitory activity. These results suggest the potential for application of Pacific hake FPH to reduce oxidative processes in vivo. Further studies are needed to assess prospective antihypertensive effects.
-
Antioxidative and angiotensin-I-converting enzyme inhibitory potential of a pacific hake (merlucclus productos) Fish Protein hydrolysate subjected to simulated gastrointestinal digestion and caco-2 cell permeation
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Anusha G P Samaranayaka, David D Kitts, E. C Y Li-ChanAbstract:Pacific hake Fish Protein hydrolysate (FPH) with promising chemical assay based antioxidative capacity was studied for in vitro angiotensin-I-converting enzyme (ACE)-inhibitory potential, intestinal cell permeability characteristics, and intracellular antioxidative potential using the Caco-2 cell model system. FPH showed substrate-type inhibition of ACE with IC50 of 161 ?g of peptides/mL. HPLC analysis revealed that different peptides were responsible for antioxidative and ACE-inhibitory activity. FPH inhibited 2,2?-azobis(2-amidinopropane) dihydrochloride-induced oxidation in Caco-2 cells at noncytotoxic concentrations. In vitro simulated gastrointestinal digestion increased (P < 0.05) antioxidative capacity; ACE-inhibitory activity of FPH remained unchanged, although individual peptide fractions showed decreased or no activity after digestion. Some FPH peptides passed through Caco-2 cells: the permeates showed 2,2?-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity but no ACE-i...
-
autolysis assisted production of Fish Protein hydrolysates with antioxidant properties from pacific hake merluccius productus
Food Chemistry, 2008Co-Authors: Anusha G P Samaranayaka, Eunice C Y LichanAbstract:Fish Protein hydrolysates (FPH) with antioxidative properties were prepared using Pacific hake Fish with high endogenous proteolytic activity from Kudoa paniformis parasitic infection. Infection level of ∼107 K. paniformis spores/g Fish mince or higher yielded FPH with high antioxidant potential by autolysis and/or Validase® BNP or Flavourzyme® 500L. Autolyzing Fish mince containing 30 × 106 spores/g for 1 h at 52 °C and pH 5.50 produced FPH (named E-1h) with Trolox equivalent antioxidant capacity (TEAC) in the 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) radical assay of 262 ± 2 μmol/g and oxygen radical absorbing capacity (ORAC) of 225 ± 17 μmol Trolox equivalents/g freeze-dried sample. E-1h FPH also exhibited a marked concentration-dependent scavenging activity on 1,1-diphenyl-2-picrylhydrazyl radical. Antioxidant activity of E-1h FPH was higher (p < 0.05) than BHA and α-tocopherol in a linoleic acid peroxidation system over prolonged storage (∼162 h). Antioxidative FPH from Pacific hake may be useful ingredients in food and nutraceutical applications.
Ponusa Songtipya - One of the best experts on this subject based on the ideXlab platform.
-
physico mechanical characterization and antimicrobial properties of Fish Protein isolate Fish skin gelatin zinc oxide zno nanocomposite films
Food and Bioprocess Technology, 2016Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Antimicrobial nanocomposite films based on Fish Protein isolate (FPI)/Fish skin gelatin (FSG) (1/1 w/w) prepared at pH 3 and 11 containing zinc oxide nanoparticles (ZnONP) at different levels (0–4 % w/w of Protein) were characterised. At both pH 3 and pH 11, tensile strength (TS) increased, whilst elongation at break (EAB) and water vapour permeability (WVP) decreased as ZnONP content increased (p < 0.05). FPI/FSG-ZnO nanocomposite films had lower transparency, b*-values (yellowness), and ∆E*-values (total colour difference) than the control FPI/FSG film (p < 0.05). Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopic analysis revealed that there was interaction between ZnONP and Protein in the film matrix. Based on thermogravimetric analysis, ZnONP could improve the thermal stability of the nanocomposite films. X-ray diffraction (XRD) analysis confirmed the crystalline structure of the ZnONP in the nanocomposite films. FPI/FSG-ZnO nanocomposite films, especially those prepared at pH 3, exhibited strong antibacterial activity and thus could be used as an active food packaging material.
-
properties and antimicrobial activity of Fish Protein isolate Fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles
Food Hydrocolloids, 2014Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Composite films based on Fish Protein isolate (FPI) and Fish skin gelatin (FSG) blend incorporated with 50 and 100% (w/w, Protein) basil leaf essential oil (BEO) in the absence and presence of 3% (w/w, Protein) ZnO nanoparticles (ZnONP) were prepared and characterised. Tensile strength (TS) decreased, whilst elongation at break (EAB) increased as BEO level increased (p < 0.05). However, ZnONP addition resulted in higher TS but lower EAB (p < 0.05). The lowest water vapour permeability (WVP) was observed for the film incorporated with 100% BEO and 3% ZnONP (p < 0.05). BEO and ZnONP incorporation decreased transparency of FPI/FSG films (p < 0.05). FTIR spectra indicated that films added with BEO exhibited higher hydrophobicity. Both BEO and ZnONP had a marked impact on thermal stability of the films. Microstructural study revealed that the presence of ZnONP prevented bilayer formation of film containing 100% BEO. FPI/FSG films incorporated with 100% BEO, especially in combination with ZnONP, exhibited strong antibacterial activity against foodborne pathogenic and spoilage bacteria and thus could be used as an active food packaging material to ensure safety and to extend the shelf-life of packaged foods.
Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
-
physico mechanical characterization and antimicrobial properties of Fish Protein isolate Fish skin gelatin zinc oxide zno nanocomposite films
Food and Bioprocess Technology, 2016Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Antimicrobial nanocomposite films based on Fish Protein isolate (FPI)/Fish skin gelatin (FSG) (1/1 w/w) prepared at pH 3 and 11 containing zinc oxide nanoparticles (ZnONP) at different levels (0–4 % w/w of Protein) were characterised. At both pH 3 and pH 11, tensile strength (TS) increased, whilst elongation at break (EAB) and water vapour permeability (WVP) decreased as ZnONP content increased (p < 0.05). FPI/FSG-ZnO nanocomposite films had lower transparency, b*-values (yellowness), and ∆E*-values (total colour difference) than the control FPI/FSG film (p < 0.05). Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopic analysis revealed that there was interaction between ZnONP and Protein in the film matrix. Based on thermogravimetric analysis, ZnONP could improve the thermal stability of the nanocomposite films. X-ray diffraction (XRD) analysis confirmed the crystalline structure of the ZnONP in the nanocomposite films. FPI/FSG-ZnO nanocomposite films, especially those prepared at pH 3, exhibited strong antibacterial activity and thus could be used as an active food packaging material.
-
shelf life extension of refrigerated sea bass slices wrapped with Fish Protein isolate Fish skin gelatin zno nanocomposite film incorporated with basil leaf essential oil
Journal of Food Science and Technology-mysore, 2015Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Punnanee Sumpavapol, Kitiya Vongkamjan, Suthasinee YarnpakdeeAbstract:Microbiological, chemical and sensory changes of sea bass slices wrapped with Fish Protein isolate (FPI)/Fish skin gelatin (FSG) films incorporated with 3 % ZnO nanoparticles (ZnONP) (w/w, based on Protein content) and 100 % basil leaf essential oil (BEO) (w/w, based on Protein content) during storage of 12 days at 4 °C were investigated. Sea bass slices wrapped with FPI/FSG-ZnONP-BEO film had the lowest growth of psychrophilic bacteria, lactic acid bacteria and spoilage microorganisms including Pseudomonas , H2S-producing bacteria and Enterobacteriaceae throughout storage of 12 days in comparison with those wrapped with FPI/FSG-BEO, FPI/FSG-ZnONP, FPI/FSG film, polypropylene film (PP film) and the control (without wrapping), respectively (P < 0.05). Lowered increases in pH, total volatile base, peroxide value and TBARS value were found in FPI/FSG-ZnO-BEO film wrapped samples, compared with others (P < 0.05). Sensory evaluation revealed that shelf-life of sea bass slices was longest for samples wrapped with FPI/FSG-ZnONP-BEO film (12 days), as compared to the control (6 days) (P < 0.05).
-
properties and antimicrobial activity of Fish Protein isolate Fish skin gelatin film containing basil leaf essential oil and zinc oxide nanoparticles
Food Hydrocolloids, 2014Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Punnanee Sumpavapol, Ponusa SongtipyaAbstract:Composite films based on Fish Protein isolate (FPI) and Fish skin gelatin (FSG) blend incorporated with 50 and 100% (w/w, Protein) basil leaf essential oil (BEO) in the absence and presence of 3% (w/w, Protein) ZnO nanoparticles (ZnONP) were prepared and characterised. Tensile strength (TS) decreased, whilst elongation at break (EAB) increased as BEO level increased (p < 0.05). However, ZnONP addition resulted in higher TS but lower EAB (p < 0.05). The lowest water vapour permeability (WVP) was observed for the film incorporated with 100% BEO and 3% ZnONP (p < 0.05). BEO and ZnONP incorporation decreased transparency of FPI/FSG films (p < 0.05). FTIR spectra indicated that films added with BEO exhibited higher hydrophobicity. Both BEO and ZnONP had a marked impact on thermal stability of the films. Microstructural study revealed that the presence of ZnONP prevented bilayer formation of film containing 100% BEO. FPI/FSG films incorporated with 100% BEO, especially in combination with ZnONP, exhibited strong antibacterial activity against foodborne pathogenic and spoilage bacteria and thus could be used as an active food packaging material to ensure safety and to extend the shelf-life of packaged foods.
-
development and characterisation of blend films based on Fish Protein isolate and Fish skin gelatin
Food Hydrocolloids, 2014Co-Authors: Yasir Ali Arfat, Soottawat Benjakul, Thummanoon Prodpran, Kazufumi OsakoAbstract:Blend films based on Fish Protein isolate (FPI) from yellow stripe trevally muscle and commercial Fish skin gelatin (FSG) at different blend ratios (FPI/FSG = 10:0, 8:2, 6:4, 5:5 and 0:10, w/w) prepared at pH 3 and 11 in the presence of glycerol at 30 and 50% (based on total Protein) were characterised. At the same pH, tensile strength (TS) decreased, whilst elongation at break (EAB), water vapour permeability (WVP) and solubility increased as glycerol content increased (p 0.05). FPI films generally had the lower TS, EAB and higher WVP than FSG films (p < 0.05). Both TS and EAB of blend films increased with increasing FSG content (p < 0.05), especially at pH 11. Decreased WVP was obtained for blend films having the increasing proportion of FSG (p < 0.05). FPI/FSG blend films with higher FSG proportion had higher film solubility, L*-values (lightness), a*-values (redness) but lower b*-values (yellowness) and ΔE*-values (total colour difference) than FPI films (p < 0.05). At all FPI/FSG ratios, films prepared at pH 11 were less transparent than those prepared at pH 3 (p < 0.05). FTIR spectroscopic analysis revealed that hydrogen bonds in FPI/FSG blend film were dominant. Thermogravimetric analysis indicated that films prepared at pH 11 showed higher thermal stability than those prepared at pH 3. Scanning electron microscopic study revealed no distinct phase separation in the matrix of FPI/FSG blend film. Thus, the incorporation of FSG into FPI film up to 50%, in conjunction with lowering glycerol content (30%) could improve the mechanical and water vapour barrier properties of resulting blend film.