Article ID Journal Published Year Pages File Type
7601954 Food Chemistry 2013 7 Pages PDF
Abstract
► Gelatin extracted at high temperature had higher yield with less degradation. ► Degradation of gelatin extracted from skin at 45-55 °C was inhibited by SBTI. ► Gelatin with high gel strength could be obtained by extraction at 65 and 75 °C.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Molecular and functional properties of gelatin from the skin of unicorn leatherjacket as affected by extracting temperatures
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