The digestibility of gelatin complexed with propylene glycol alginate
The hydrolysis of gelatin and its thermostable complexes with propylene glycol alginate by trypsin and pepsin at 37°C was monitored using ninhydrin and trinitrobenzene sulphonic acid (TNBS). The rate of breakdown of the complexes was the same as that of gelatin alone under these conditions, even tho...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/17065/1/17065.pdf |
| Summary: | The hydrolysis of gelatin and its thermostable complexes with propylene glycol alginate by trypsin and pepsin at 37°C was monitored using ninhydrin and trinitrobenzene sulphonic acid (TNBS). The rate of breakdown of the complexes was the same as that of gelatin alone under these conditions, even though almost a fifth of the ε-amino groups are covalently bonded to polysaccharide. The TNBS method was simpler and more reproducible than the ninhydrin method. |
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