Tailoring Cod Gelatin Structure and Physical Properties with Acid and Alkaline Extraction

Gelatin (G) was extracted from the skin of Atlantic cod at different pH of the aqueous phase (pH 3, 4, 5, 8 and 9) and at a temperature of 50 ± 1 °C. The yield of gelatin (G3, G4, G5, G8, and G9, respectively) was 49–55% of the dry raw material. The influence of extraction pH on the physicochemical...

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Detalles Bibliográficos
Autores principales: Derkach, Svetlana R., Kuchina, Yuliya A., Baryshnikov, Andrey V., Kolotova, Daria S., Voron’ko, Nikolay G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835541/
https://www.ncbi.nlm.nih.gov/pubmed/31640195
http://dx.doi.org/10.3390/polym11101724

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835541/
https://www.ncbi.nlm.nih.gov/pubmed/31640195
http://dx.doi.org/10.3390/polym11101724

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