M
M.C. Gómez-Guillén
Researcher at Spanish National Research Council
Publications - 8
Citations - 2158
M.C. Gómez-Guillén is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Gelatin & Hydrolysate. The author has an hindex of 8, co-authored 8 publications receiving 1944 citations.
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Structural and physical properties of gelatin extracted from different marine species: a comparative study.
TL;DR: Circular dichroism analysis reveals that gelling involves a refolding of denatured collagen chains into the typical triple helix conformation and, conversely, unfolding upon reheating, and the importance of slow cold maturation is revealed.
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Fish gelatin: a renewable material for developing active biodegradable films.
M.C. Gómez-Guillén,Miriam Pérez-Mateos,Joaquín Gómez-Estaca,E. López-Caballero,B. Giménez,Pilar Montero +5 more
TL;DR: A review of the most recent literature dealing with films based on gelatins from different fish species and various strategies intended to improve the physical properties of such films by combining fish gelatin with such other biopolymers as soy protein isolate, oils and fatty acids, and certain polysaccharides is also discussed.
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Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid
TL;DR: In this paper, the authors evaluated the antioxidant and functional properties of gelatin hydrolysates obtained from sole and squid skin gelatin by Alcalase, with a degree of hydrolysis of ∼35% and ∼50%, respectively.
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Squid gelatin hydrolysates with antihypertensive, anticancer and antioxidant activity
Ailén Alemán,Efrén Pérez-Santín,S. Bordenave-Juchereau,I. Arnaudin,M.C. Gómez-Guillén,Pilar Montero +5 more
TL;DR: Gelatin obtained from giant squid inner and outer tunics was hydrolyzed by seven commercial proteases (Protamex, Trypsin, Neutrase, Savinase, NS37005, Esperase and Alcalase) to produce bioactive hydrolysates as discussed by the authors.
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Physico-chemical and film-forming properties of bovine-hide and tuna-skin gelatin: A comparative study
TL;DR: In this article, a bovine-hide gelatin and a tuna-skin gelatin were used to prepare edible films by casting with glycerol and sorbitol added as plasticizers.