Figure 2. Changes of the soluble protein content during hydrolysis of skipjack tuna protein by different commercial enzymes

From

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

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

Journal of Food and Nutrition Research. 2015, 3(7), 471-477 doi:10.12691/jfnr-3-7-9