Valorization of Cattle Slaughtering Industry By-Products: Modification of the Functional Properties and Structural Characteristics of Cowhide Gelatin Induced by High Hydrostatic Pressure

Valorization of Cattle Slaughtering Industry By-Products: Modification of the Functional Properties and Structural Characteristics of Cowhide Gelatin Induced by High Hydrostatic Pressure

This study investigates the effects of different pressures (200, 250, 300, 350, and 400 MPa) and durations (5, 10, 15, 20, and 25 min) on the functional properties, secondary structure, and intermolecular forces of cowhide gelatin. Our results show that high hydrostatic pressure significantly affect...

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Bibliographic Details
Main Authors: Yanlei Gao, Liyuan Wang, Yi Qiu, Xiaona Fan, Li Zhang, Qunli Yu
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Gels
Subjects:
high hydrostatic pressure
cowhide
gelatin
functional characteristics
structure
Online Access:https://www.mdpi.com/2310-2861/8/4/243

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