Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure

This study primarily explored the internal mechanism underlying the ultrasonication-induced release of antioxidant peptides. An oxhide gelatin solution was treated ultrasonically (power = 200, 300, and 400 W), followed by enzymatic hydrolysis and structural and morphological analysis. The results sh...

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Detalles Bibliográficos
Autores principales: He, Long, Gao, Yongfang, Wang, Xinyue, Han, Ling, Yu, Qunli, Shi, Hongmei, Song, Rende
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Special Section: Ultrasound Food Processing
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441194/
https://www.ncbi.nlm.nih.gov/pubmed/34509958
http://dx.doi.org/10.1016/j.ultsonch.2021.105738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8441194/
https://www.ncbi.nlm.nih.gov/pubmed/34509958
http://dx.doi.org/10.1016/j.ultsonch.2021.105738

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