Soft and Ca-retaining Gelatin Prepared by Conjugating with Acidic Saccharides
Takahashi, K. ; Myojo, Y. ; Yoshida, T. ; Yoshimura, K. ; Hattori, M.
Oxford, UK : Blackwell Publishing Ltd
Published 2004
Oxford, UK : Blackwell Publishing Ltd
Published 2004
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| 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.
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| Type of Medium: |
Electronic Resource
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| URL: |