Preparation and Characterization of Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Bone Stimulated by in vitro Gastrointestinal Digestion

In China, a large amount of fish bones are produced during the processing of tuna cans production. For full use of those by-products, gelatin (STB-G) with a yield of 6.37 ± 0.64% was extracted from skipjack tuna (Katsuwonus pelamis) bone using water at 60 °C for 8 h. Amino acid analysis showed that...

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Detalles Bibliográficos
Autores principales: Yang, Xiu-Rong, Zhao, Yu-Qin, Qiu, Yi-Ting, Chi, Chang-Feng, Wang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6410064/
https://www.ncbi.nlm.nih.gov/pubmed/30678362
http://dx.doi.org/10.3390/md17020078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6410064/
https://www.ncbi.nlm.nih.gov/pubmed/30678362
http://dx.doi.org/10.3390/md17020078

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