Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase

Enzymatic modification of Fish Gelatin and Beet Pectin using Horseradish peroxidase

The Fish Gelatin (FG), a good alternative for unhealthy and limited socio-cultural mammalian gelatin appears to possess endogenous structural limitations. The goal of this work was to use enzymatic crosslinking to modify cold-water Fish Gelatin (FG) with Beet Pectin. Reaction conditions were optimiz...

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Bibliographic Details
Main Authors: Ebenezer Asiamah, Dominic Aboagye, Ahmed A. Zaky, Charles Asakiya, Ethel Juliet Serwa Blessie
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Hydrocolloids for Health
Subjects:
Structural characterization
Fish Gelatin
Beet Pectin
Enzymatic cross-linking
Intermolecular conjugation
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025922000279

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http://www.sciencedirect.com/science/article/pii/S2667025922000279

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