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The digestibility of gelatin complexed with propylene glycol alginate


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


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
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