Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review

dc.contributor.author	Ranasinghe, R. A. S. N
dc.contributor.author	Wijesekara, W. L. I
dc.contributor.author	Perera, P. R. D
dc.contributor.author	Senanayake, S. A
dc.contributor.author	Pathmalal, M. M
dc.contributor.author	Marapana, R. A. U. J.
dc.date.accessioned	2022-09-14T05:46:58Z
dc.date.available	2022-09-14T05:46:58Z
dc.date.issued	2020
dc.identifier.citation	Ranasinghe, R. A. S. N., et al. (2020). Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review. Food Reviews International. 2020	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/12224
dc.description.abstract	Gelatin, which is widely used in the food industry, is a protein derived from partial denaturation of collagen. The primary sources of industrial gelatin are porcine skin or bovine hide, but their utilization is restricted due to disease outbreaks and on religious grounds. Therefore, gelatin derived from aquatic organisms is attracting widespread interest and can be a good source for harvesting of such proteins. Also, numerous studies have demonstrated bioactive (mainly antioxidant and antihypertensive) properties of enzymatic hydrolysates of aquatic gelatins. This review summarizes sources, signiﬁcance, functional and bioactive properties of aquatic gelatins as revealed by recent studies.	en_US
dc.language.iso	en	en_US
dc.publisher	Food Reviews International	en_US
dc.subject	Fish gelatin; gel strength; antioxidant properties; antihypertensive properties; surface-active properties	en_US
dc.title	Functional and Bioactive Properties of Gelatin Extracted from Aquatic Bioresources – A Review	en_US
dc.type	Article	en_US