Preparation and Characterization of Gelatin and Antioxidant Peptides from Gelatin Hydrolysate of Skipjack Tuna (<i>Katsuwonus pelamis</i>) 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 (<i>Katsuwonus pelamis</i>) bone using water at 60 °C for...
Main Authors: | Xiu-Rong Yang, Yu-Qin Zhao, Yi-Ting Qiu, Chang-Feng Chi, Bin Wang |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-01-01
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Series: | Marine Drugs |
Subjects: | |
Online Access: | https://www.mdpi.com/1660-3397/17/2/78 |
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