Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa

Food Research International

Volumn 51, Issue 1, 2013, Pages 283-293

  Li, Zhongrui ^a   Wang, Bin ^a   Chi, Changfeng ^a   Gong, Yandan ^a   Luo, Hongyu ^a   Ding, Guofang ^a  

^a ZHEJIANG OCEAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Average molecular weight (AMW); Cartilaginous fishes; Collagen hydrolysate of cartilage; Functional property; Physicochemical property

Indexed keywords

ANTIOXIDANT ACTIVITIES; AVERAGE MOLECULAR WEIGHT; CARTILAGINOUS FISHES; COLLAGEN HYDROLYSATE; FUNCTIONAL PROPERTIES; PHYSICOCHEMICAL PROPERTY;

CARTILAGE; EMULSIFICATION; FISH; MOLECULAR WEIGHT; SCANNING ELECTRON MICROSCOPY;

COLLAGEN;

CHONDRICHTHYES; DASYATIS; PISCES; RAJA POROSA; SPHYRNA LEWINI;

EID: 84872411031     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.031     Document Type: Article

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