Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates

Glycosylation on the Antifreeze and Antioxidant Capacities of Tilapia Gelatin Hydrolysates

The antifreeze and antioxidant capacities of tilapia (<i>Oreochromis mossambicus</i>) gelatin hydrolysates were investigated, after glycosylation with saccharides of varying molecular weights, to enhance their functional properties to widen its commercial application in frozen aquatic pr...

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Bibliographic Details
Main Authors: Ying Liu, Zongcai Tu, Qiuyu Lu, Shengnan Zhan, Ru Jia, Zhaohui Qiao, Huamao Wei, Tao Huang
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Fishes
Subjects:
tilapia gelatin hydrolysate
glycosylation
antifreeze activity
antioxidant activity
Online Access:https://www.mdpi.com/2410-3888/10/2/65
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