Abstract
Gelatin, the hydrolyzed biopolymer of collagen, is widely used in pharmaceutical, food industries etc. However, its inherent physical and chemical properties can not meet production needs (especially fish gelatin). The research of gelatin modification attracts more attentions. Gelatin chemical crosslinking modified with inorganic compounds (MgSO4, CaCl2 and NaCl), organic compounds (pectin, chitosan and aldehyde) and Transglutaminase was introduced in this paper.
Publication Date
5-28-2016
First Page
225
Last Page
228
DOI
10.13652/j.issn.1003-5788.2016.05.051
Recommended Citation
Shasha, KANG; Ying, XIN; and Fusheng, CHEN
(2016)
"Progress on effects of different additives on gelatin modification,"
Food and Machinery: Vol. 32:
Iss.
5, Article 51.
DOI: 10.13652/j.issn.1003-5788.2016.05.051
Available at:
https://www.ifoodmm.cn/journal/vol32/iss5/51
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