Physical Properties of Shark Gelatin Compared with Pig Gelatin

Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temper...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2000-06, Vol.48 (6), p.2023-2027
Hauptverfasser:	Yoshimura, Keiji, Terashima, Mariko, Hozan, Daiki, Ebato, Takahito, Nomura, Yoshihiro, Ishii, Yasuhiro, Shirai, Kunio
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Animals Biological and medical sciences Elasticity Food industries Fundamental and applied biological sciences. Psychology Gelatin - chemistry Gels Sharks Skin - chemistry Swine Thermodynamics Viscosity
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