Extraction, characterization and molecular structure of bovine skin gelatin extracted with plant enzymes bromelain and zingibain
Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 °C for 6 h. Control gelatin was extracted without enzymatic pretreatment. The yield and gel strength were 17.90% and 283.35 g for the co...
| Published in: | Journal of Food Science and Technology |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Springer
2020
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85083770057&doi=10.1007%2fs13197-020-04409-2&partnerID=40&md5=215b80c2b8905543e1cf4db1774af7f8 |