GELATINIZATION OF PIGSKIN COLLAGEN AS COMPARED WITH OSSEIN

被引:3
作者
SHIRAI, K
WADA, K
KAWAMURA, A
机构
[1] Department of Agricultural Chemistry, Tokyo Noko University, Tokyo, 183, Fuchu
来源
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1979年 / 43卷 / 10期
关键词
D O I
10.1080/00021369.1979.10863771
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
When gelatin is prepared by the lime process, short-term liming is favorable for the production of gelatin with a narrow distribution of molecular weight and extremely prolonged liming induces an increase in the content of low molecular weight components and remarkable lowering in physical properties such as viscosity and jelly strength. Thus, 30 days-limed and 60°C-extracted ossein gelatin consisted mainly of the a component and its molecular weight distribution was the narrowest. When pigskin was used as raw material the gelatin with a correspondingly narrow distribution of molecular weight was produced under the conditions of 15 days-liming and 50°C-extraction. © 1979 Taylor & Francis Group, LLC.
引用
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页码:2045 / 2051
页数:7
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