The digestibility of gelatin complexed with propylene glycol alginate
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 tho...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17065/ http://psasir.upm.edu.my/id/eprint/17065/1/17065.pdf |
| _version_ | 1848843137494024192 |
|---|---|
| author | Mohamed, Suhaila Stainsby, George |
| author_facet | Mohamed, Suhaila Stainsby, George |
| author_sort | Mohamed, Suhaila |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T08:10:15Z |
| format | Article |
| id | upm-17065 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:10:15Z |
| publishDate | 1985 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-170652016-02-01T05:01:26Z http://psasir.upm.edu.my/id/eprint/17065/ The digestibility of gelatin complexed with propylene glycol alginate Mohamed, Suhaila Stainsby, George 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. Elsevier 1985 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17065/1/17065.pdf 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 http://www.sciencedirect.com/science/article/pii/0308814685900469?np=y 10.1016/0308-8146(85)90046-9 |
| spellingShingle | Mohamed, Suhaila Stainsby, George The digestibility of gelatin complexed with propylene glycol alginate |
| title | The digestibility of gelatin complexed with propylene glycol alginate |
| title_full | The digestibility of gelatin complexed with propylene glycol alginate |
| title_fullStr | The digestibility of gelatin complexed with propylene glycol alginate |
| title_full_unstemmed | The digestibility of gelatin complexed with propylene glycol alginate |
| title_short | The digestibility of gelatin complexed with propylene glycol alginate |
| title_sort | digestibility of gelatin complexed with propylene glycol alginate |
| url | http://psasir.upm.edu.my/id/eprint/17065/ http://psasir.upm.edu.my/id/eprint/17065/ http://psasir.upm.edu.my/id/eprint/17065/ http://psasir.upm.edu.my/id/eprint/17065/1/17065.pdf |