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Chemical and functional properties of bovine and porcine skin gelatin


Raja Nhari, Raja Mohd Hafidz and Che Man, Yaakob and Ismail, Amin and Anuar, Noorfaizan (2011) Chemical and functional properties of bovine and porcine skin gelatin. International Food Research Journal, 18 (2). pp. 813-817. ISSN 1985-4668; ESSN: 2231-7546


The ability to compare bovine and porcine skin gelatin based on their amino acid composition, polypeptides pattern, bloom strength, turbidity and foaming properties were investigated. Amino acid composition of both gelatin showed that the content of glycine, proline and arginine in porcine gelatin were higher than bovine gelatin. However, the polypeptides pattern between both gelatin is closely similar. The bloom strength of porcine gelatin was higher than bovine gelatin from pH 3 to pH 10. Both gelatin possessed highest bloom strength at pH 9. The lowest bloom strength of bovine gelatin was at pH 3 while porcine gelatin at pH 5. The highest turbidity of bovine gelatin obtained at pH 7 while porcine gelatin at pH 9. Foam expansion and foam stability of bovine gelatin were higher than porcine gelatin at all concentrations.

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Official URL or Download Paper: http://www.ifrj.upm.edu.my/volume-18-2011.html

Additional Metadata

Item Type: Article
Divisions: Halal Products Research Institute
Publisher: Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords: Gelatin; Polypeptides; Bloom strength; Turbidity; Foam expansion; Stability
Depositing User: Nur Farahin Ramli
Date Deposited: 26 Mar 2014 07:28
Last Modified: 03 Jun 2015 03:06
URI: http://psasir.upm.edu.my/id/eprint/24457
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