期刊
JOURNAL OF FOOD SCIENCE
卷 66, 期 2, 页码 213-216出版社
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2001.tb11319.x
关键词
gelatin; collagen; fish skin; extraction; acids; functional properties
Light-colored, dry collagen was obtained and, after dissolving in warm water, turned into soluble gelatin. The type of acid used influenced the gelatin viscoelastic and gelling properties. Acetic- and propionic-acid extracts produced the gelatins with the highest elastic modulus, viscous modulus, melting temperature, and gel strength, especially when skins were previously treated with dilute NaOH. After such treatment, lactic acid was also shown to be suitable for collagen or gelatin extraction, The lowest degree of turbidity was achieved by using citric acid, whereas propionic acid led to the most turbid gelatin. No improvements of rheological properties were observed when acid concentration for extraction was increased above 0.05 M.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据