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Preparation of Skipjack Tuna (Katsuwonus pelamis) Protein Hydrolysate Using Combined Controlled Enzymatic Hydrolysis and Glycation for Improved Solubility and Emulsifying Properties

by Jianhua Liu, Fei Lyu, Xuxia Zhou, Bin Wang, Xinping Wang and Yuting Ding

Journal of Food and Nutrition Research. 2015, 3(7), 471-477. DOI: 10.12691/jfnr-3-7-9
Pub. Date: September 18, 2015Views: 18667 Downloads: 16574Like: 9

fish protein hydrolysates skipjack tuna enzymatic hydrolysis glycation solubility emulsifying properties

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