Citation
Mohamed, Suhaila and Stainsby, George
(1985)
The digestibility of gelatin complexed with propylene glycol alginate.
Food Chemistry, 18 (3).
pp. 193-197.
ISSN 0308-8146
Abstract
The hydrolysis of gelatin and its thermostable complexes with propylene glycol alginate by trypsin and pepsin at 37°C was monitored using ninhydrin and trinitrobenzene sulphonic acid (TNBS). The rate of breakdown of the complexes was the same as that of gelatin alone under these conditions, even though almost a fifth of the ε-amino groups are covalently bonded to polysaccharide. The TNBS method was simpler and more reproducible than the ninhydrin method.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1016/0308-8146(85)90046-9 |
| Publisher: | Elsevier |
| Keywords: | Gelatin; Propylene glycol alginate; Ninhydrin; Trinitrobenzene sulphonic acid (TNBS) |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 01 Feb 2016 05:01 |
| Last Modified: | 01 Feb 2016 05:01 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/0308-8146(85)90046-9 |
| URI: | http://psasir.upm.edu.my/id/eprint/17065 |
| Statistic Details: | View Download Statistic |
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