Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment-Reference-Cited by-同舟云学术

Physicochemical characteristics and molecular structures of gelatin extracted from bovine skin: effects of actinidin and papain enzymes pretreatment

Published:2019-01-01 Issue:1 Volume:22 Page:138-153
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ahmad Tanbir¹²,Ismail Amin³⁴,Ahmad Siti Aqlima⁵,Khalil Khalilah Abdul⁶,Teik Kee Leo¹,Awad Elmutaz Atta⁷⁸^ORCID,Sazili Awis Qurni¹⁴⁷^ORCID

Affiliation:

1. Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia

2. Transfer of Technology Division, ICAR-Central Institute of Post-Harvest Engineering and Technology, Ludhiana, Punjab, India

3. Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

4. Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

5. Faculty of Biotechnology and Molecular Science, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

6. Department of Biology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia

7. Laboratory of Sustainable Animal Production and Biodiversity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

8. Department of Poultry Production, University of Khartoum, Khartoum, Sudan

Funder

Indian Council of Agricultural Research

Universiti Putra Malaysia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1576731

Reference62 articles.

1. Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS–PAGE

2. The role of salt washing of fish skins in chemical and rheological properties of gelatin extracted

3. Functional and bioactive properties of collagen and gelatin from alternative sources: A review

4. Gelatine

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