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dc.contributor.authorAlemán, Ailén-
dc.contributor.authorGiménez, Begoña-
dc.contributor.authorGómez Guillén, M. C.-
dc.contributor.authorMontero García, Pilar-
dc.identifierdoi: 10.1111/j.1365-2621.2011.02590.x-
dc.identifierissn: 0950-5423-
dc.identifiere-issn: 1365-2621-
dc.identifier.citationInternational Journal of Food Science and Technology 46: 1129- 1136 (2011)-
dc.description.abstractThe effect of high pressure treatment on the hydrolysis of fish skin gelatin and the antioxidant properties of the hydrolysates was evaluated. Hydrolysis was performed by Alcalase, collagenase, trypsin and pepsin both at atmospheric pressure and under high pressure (100MPa/15 and 30min, 200MPa/15 and 30min, 300MPa/15min). The degree of hydrolysis (DH) was determined according to the base consumption via pH-stat as well as the percentage of soluble nitrogen in trichloroacetic acid (TCA). About 16% of nitrogen in the gelatin was still soluble in 10% TCA, indicative of a significant amount of low molecular weight components. The high pressure treatment increased the DH with all the enzymes used between 5% and 10%. However, in comparison with the hydrolysates obtained at atmospheric pressure after 3h of digestion under controlled conditions (using a pH-stat), the radical scavenging capacity of the pressured hydrolysates was only significantly enhanced when Alcalase or collagenase were used. High pressure may be a useful tool for the quick obtaining of gelatin hydrolysates with antioxidant capacity. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.-
dc.titleEnzymatic hydrolysis of fish gelatin under high pressure treatment-
dc.description.versionPeer Reviewed-
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