ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Gelatin samples conjugated with acidic saccharides such as glucuronic acid, alginic acid oligosac-charide, and low-molecular-weight alginic acid were prepared to improve the functional properties of ossein gelatin by the Maillard reaction. The conjugation resulted in a decreased isoelectric point, retardate gelation time, low storage modulus, and low melting temperature and enthalpy of gelatin gel; in particular, low-molecular-weight alginic acid resulted in a large improvement. The alginic acid oligosaccharide-conjugated gelatins and low-molecular-weight alginic acid-conjugated gelatins had calcium-retaining ability, and the latter exhibited calcium-aggregating ability. It is thus considered that conjugation with low-molecular-weight alginic acid could be effective for providing a new type of gelatin with a soft texture and calcium-retaining and calcium-aggregating ability.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2004.tb10986.x
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