Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid

Antioxidant and functional properties were evaluated for gelatin hydrolysates obtained from sole and squid skin gelatin by Alcalase, with a degree of hydrolysis of ∼35% and ∼50%, respectively. Both hydrolysates mainly consisted of peptides below 6.5 kDa, together with peptidic material from around 1...

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Veröffentlicht in:	Food chemistry 2009-06, Vol.114 (3), p.976-983
Hauptverfasser:	Giménez, B., Alemán, A., Montero, P., Gómez-Guillén, M.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	amino acid composition antioxidant activity Antioxidant properties carbohydrate content chelation chemical analysis chemical composition emulsifying properties foaming properties Functional properties Gelatin hydrolysates molecular weight natural additives protein hydrolysates skin sole Soleidae squid Teuthida
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