The influence of different degrees of hydrolysis on the solubility of sardine proteins and on its correlation with the molecular weight distribution of the protein hydrolysates was examined. All the hydrolysates showed high solubility with a more pronounced reduction for products with a lower degree of hydrolysis in acid pH at both high and low ionic strength. Furthermore, from the gel‐chromatographic analysis, a decrease was noted in the high molecular weight fraction as the degree of hydrolysis increased.
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Quaglia et al. (1987) studied this question.
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