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- Title
Jelatin ve Fizikokimyasal Özellikleri.
- Authors
Erge, Aydın; Zorba, Ömer
- Abstract
Gelatin is a biopolymer derived by controlled hydrolysis of collagen, which is the principal constituent of animal skin, bone, and connective tissue. Gelatin is a substantially pure protein used especially in food industry as gelling, thickening, water binding, emulsifying, foaming and film forming agent because of its specific functional and technological advantages. None of the other hydrocolloids on the market is capable of covering all of these properties. Moreover, gelatin could be used in some industries such as pharmaceutical, cosmetics and photographic. In this study, the structures of collagen and gelatin, the production and the physicochemical properties of gelatin are reviewed.
- Publication
Academic Food Journal / Akademik GIDA, 2016, Vol 14, Issue 4, p431
- ISSN
1304-7582
- Publication type
Article