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Gelatins from nondefatted and defatted seabass skins were characterised and evaluated for their functional properties in comparison with commercial fish skin gelatin. All gelatins contained α1‐ and α2‐chains as the predominant components and showed a high imino acid content (199–201 residues/1000 residues). All gelatins had a relative solubility greater than 90% in the wide pH ranges (1–10). Foaming...
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