The digestibility of gelatin complexed with propylene glycol alginate

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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...

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Bibliographic Details
Main Authors:	Mohamed, Suhaila, Stainsby, George
Format:	Article
Language:	English
Published:	Elsevier 1985
Online Access:	http://psasir.upm.edu.my/id/eprint/17065/ http://psasir.upm.edu.my/id/eprint/17065/1/17065.pdf

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