Li, Functional properties and in vitro trypsin digestibility of red kidney bean ( Phaseolus vulgaris L.) protein isolate: effect of high-pressure treatment. Loxley, Two improved and simplified methods for the spectrophotometric determination of hydroxyproline. (Association of Official Analytical Chemists, Arlington, 2000) 51, 1481–1488 (2016)ĪOAC, Official Methods of Analysis of Association of Official Analytical Chemists, 17th edn. Zhao, Improved microstructure and properties of the gelatin film produced through prior cross-linking induced by horseradish peroxidase, glucose oxidase and glucose. Zhao, Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose. Zhong, Study of combined effects of glycerol and transglutaminase on properties of gelatin films. Shangguan, Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods. Chin, Effects of pork gelatin levels on the physicochemical and textural properties of model sausages at different fat levels. Gareis, Gelatine Handbook: Theory and Industrial Practice (Wiley, Weinheim, 2007)Ĭ.H. Bhat, Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins. Kang, Specific PCR assays to determine bovine, porcine, fish and plant origin of gelatin capsules of dietary supplements.
#Gelatin bovine skin
He, Optimization of gelatine extraction from grass carp ( Catenopharyngodon idella) fish skin by response surface methodology. Zhao, In vitro digestibility and rheological properties of caseinates treated by an oxidative system containing horseradish peroxidase, glucose oxidase and glucose. Zhao, Oxidative cross-linking of casein by horseradish peroxidase and its impacts on emulsifying properties and the microstructure of acidified gel. Buchert, Laccase-aided protein modification: effects on the structural properties of acidified sodium caseinate gels. Lorenzen, Functional properties of milk proteins as affected by enzymatic oligomerisation. Zhao, Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product. Kulozik, Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. Lee, Gelation and water binding properties of transglutaminase-treated skim milk powder. Lantto, Effect of transglutaminase-induced cross-linking of sodium caseinate on the properties of equilibrated interfaces and foams. Coupling of Tyr-103 to Tyr-151 in the H 2O 2-mediated cross-linking of sperm whale myoglobin. Montellano, The myoglobin protein radical. Overall, the cross-linking process of bovine gelatin led to easier gelation and improved heat resistance of the subsequently gels.ĭ. Finally, the gelling and melting temperatures of cross-linked gelatin were 2 ☌ higher than those of bovine gelatin. Moreover, cross-linked gelatin had decreased in vitro digestibility during pepsin hydrolysis (38.5%) and pepsin–trypsin hydrolysis (14.5%) than bovine gelatin. Laser scanning confocal microscopy observation indicated that cross-linked gelatin rather than bovine gelatin conferred better droplet stability on the generated emulsion after long-storage period of 48 h or 7 days. The cross-linked gelatin had 39.2% increase in surface hydrophobicity, 54.7% increase in emulsion stability index, but 28.2% decrease in emulsifying activity index, in comparison with bovine gelatin.
Obviously, the cross-linking process did not change the composition of amino acids. Horseradish peroxidase (100 U/g protein), glucose oxidase (1 U/g protein), and glucose (0.025 mmol/g protein) were applied to cross-link bovine gelatin at 37 ☌ for 3 h, and the gelling properties of cross-linked gelatin were evaluated. Gelatin is an important protein-based hydrocolloid, providing excellent gelling properties in processed foods.