| _version_ |
1860797066323689472
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| building |
INTELEK Repository
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| collection |
Online Access
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| collectionurl |
https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072
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| date |
2017-06-20 08:28:40
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| format |
Restricted Document
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| id |
11243
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| institution |
UniSZA
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| originalfilename |
5451-01-FH02-FBIM-17-11575.pdf
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| person |
wahyudi david
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| recordtype |
oai_dc
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| resourceurl |
https://intelek.unisza.edu.my/intelek/pages/view.php?ref=11243
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| spelling |
11243 https://intelek.unisza.edu.my/intelek/pages/view.php?ref=11243 https://intelek.unisza.edu.my/intelek/pages/search.php?search=!collection407072 Restricted Document Article Journal application/pdf 5 1.6 Adobe Acrobat Pro DC 20 Paper Capture Plug-in wahyudi david 2017-06-20 08:28:40 5451-01-FH02-FBIM-17-11575.pdf UniSZA Private Access Improving the physicochemical properties of commercial bovine gelatin using succinylation Asia Pacific Journal of Sustainable Agriculture Food and Energy Commercial bovine gelatin was modified by using succinic anhydride and resultant changes in physicochemical properties such as Bloom strength, foaming properties and extent of succinylation were investigated. The result indicated tha t addition of succinic anhydride at varying concentrations of 0.04, 0.08, 0.12 and 0.16 g/g of sample increased the degree of succinylation from 0% to 14%, while Bloom strength increased from 131.97% to148.60% but at higher concentration decreased from 133.50% to128.0%. Foaming capacity increased from 171.67% to 210.70% but a substantial constant decrease in foaming stability with time. 5 1 2-6
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| spellingShingle |
Improving the physicochemical properties of commercial bovine gelatin using succinylation
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| summary |
Commercial bovine gelatin was modified by using succinic anhydride and resultant changes in physicochemical properties such as Bloom strength, foaming properties and extent of succinylation were investigated. The result indicated tha t addition of succinic anhydride at varying concentrations of 0.04, 0.08, 0.12 and 0.16 g/g of sample increased the degree of succinylation from 0% to 14%, while Bloom strength increased from 131.97% to148.60% but at higher concentration decreased from 133.50% to128.0%. Foaming capacity increased from 171.67% to 210.70% but a substantial constant decrease in foaming stability with time.
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| title |
Improving the physicochemical properties of commercial bovine gelatin using succinylation
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| title_full |
Improving the physicochemical properties of commercial bovine gelatin using succinylation
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| title_fullStr |
Improving the physicochemical properties of commercial bovine gelatin using succinylation
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| title_full_unstemmed |
Improving the physicochemical properties of commercial bovine gelatin using succinylation
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| title_short |
Improving the physicochemical properties of commercial bovine gelatin using succinylation
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| title_sort |
improving the physicochemical properties of commercial bovine gelatin using succinylation
|