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. 2016 Aug 30;11:99–109. doi: 10.1016/j.btre.2016.08.003

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© 2016 The Authors

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Fig. 1 — Molecular weight distribution profiles of the hydrolysates obtained after different hydrolysis time: 20, 40, 60 and 120 min. Hydrolysis with: A) mixture of Bromelain + Papain (BrP); B) Trypsin (T); C) hydrolysates after 120 min hydrolysis; D) Protamex (Pr) after 120 min hydrolysis. Pr-T 120 −hydrolysates obtained without thermal separation of oil, Pr-W 120: hydrolysates of defatted salmon backbones without addition of water, Pr 120: hydrolysates of defatted salmon backbones. Samples “0” stick water sample before the addition of commercial enzymes.