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This study investigates the effects of different enzymatic treatments on the extraction of hydrolyzed collagen from Pangasius fish skin. Various treatments using alcalase and papain at different hydrolysis times were evaluated, revealing that the combination treatment (A30-P30) yielded the highest degree of hydrolysis and protein content. The findings suggest that enzymatic modifications can produce hydrolyzed fish collagen with diverse properties, making it a potential functional food ingredient.

Author

hcliusonicxp

Language

EN