Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10538580 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Gelatin hydrolysate from shark skin showed high DH (40%) when prepared using papaya latex enzyme. ⺠DH directly affected antioxidant activity of gelatin hydrolysate, both by chain breaking and preventive mechanisms. ⺠Gelatin hydrolysate retarded lipid oxidation in model systems.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Phanat Kittiphattanabawon, Soottawat Benjakul, Wonnop Visessanguan, Fereidoon Shahidi,