Improving the physicochemical properties of commercial bovine gelatin using succinylation
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....
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://eprints.unisza.edu.my/5451/1/FH02-FBIM-17-11575.pdf http://eprints.unisza.edu.my/5451/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universiti Sultan Zainal Abidin |
| Language: | English |
| 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. |
|---|