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Fish hydrolysates are defined as fish proteins that break down into peptides of different sizes. The functionality of the hydrolysates and their biological activity depends on the nature and composition of the peptides generated during hydrolysis. A low degree of hydrolysis (GH), that is, between 1% and 10% improves the functional properties of food products such as solubility, foaming power and emulsifier; an extensive degree, greater than 10%, generates peptides that have high solubility and present greater gastrointestinal absorption, which is why they can be used for application in liquid foods.

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