Fish Scale Valorization by Hydrothermal Pretreatment Followed by Enzymatic Hydrolysis for Gelatin Hydrolysate Production

Protein hydrolysates from fish by-products have good process suitability and bioavailability in the food industry. The objective of this work was to develop a method for protein recovery from fish scales and evaluate the hydrolysis of the scale protein. The effect of the hydrothermal process on prot...

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Detalles Bibliográficos
Autores principales: Zhang, Yiqi, Tu, Dan, Shen, Qing, Dai, Zhiyuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6719190/
https://www.ncbi.nlm.nih.gov/pubmed/31430869
http://dx.doi.org/10.3390/molecules24162998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6719190/
https://www.ncbi.nlm.nih.gov/pubmed/31430869
http://dx.doi.org/10.3390/molecules24162998

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