Preparation Of Peptide Compounds By Enzymatic Hydrolysis Of Gelatin
Keywords
Peptide Compounds, Enzymatic Hydrolysis, Average Molecular Weight, Collagen, Bread, Bed Volume, Alkaline Hydrolysis, Molecular Weight Determination, Animal Bone, Hydrolysis
Abstract
? Gelatin is produced from the hydrolysis of collagen in the bones and skins of animals such as cattle and pigs. Therefore, its chemical composition is basically the same as that of collagen, both containing 18 kinds of amino acids, and its molecular weight ranges from tens to hundreds of thousands. According to relevant literature reports, as a quality improvement of bread
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Original research was done by Zhuang Jianxin
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