Improving the physicochemical properties of commercial bovine gelatin using succinylation

Nur Aliyana, Alias and Benedict, Oludare Omosebi and Wahyudi, David and Nurul, Huda (2017) Improving the physicochemical properties of commercial bovine gelatin using succinylation. Asia Pacific Journal of Sustainable Agriculture Food and Energy, 5 (1). pp. 2-6. ISSN 2338-1345

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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.

Item Type: Article
Uncontrolled Keywords: Gelatin, Succinic anhydride, gel strength, foaming capacity, physicochemical properties
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Bio-resources & Food Industry
Depositing User: Fatin Safura
Date Deposited: 15 Feb 2022 04:46
Last Modified: 22 May 2022 06:45

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