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• W1965492082 abstract "Gelatin is an important product for several industries and its solubility dramatically influences its functional properties. In order to be able to predict the gelatin behaviour, a new technique for its analysis has been developed with an Asymmetrical Flow Field-Flow Fractionation coupled to a multi-angle light scattering. The AFlFFF-MALS analysis showed the gelatin molar mass ranging from 5 × 104 to 2 × 107 g mol−1. This technique also permitted to follow aggregation of gelatin samples after process in an oven at 75 °C. Between 0 and 4 days, some huge aggregates appeared. Their size and density increased without changing gelatin solubility. From 8 to 30 days, the molar mass and density of these aggregates increased leading to partial gelatin insolubilisation in water. This phenomenon is supposed to be due to cross-linking of the gelatin macromolecules." @default.
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• W1965492082 date "2009-05-01" @default.
• W1965492082 modified "2023-10-16" @default.
• W1965492082 title "Analysis of aged gelatin by AFlFFF-MALS: Identification of high molar mass components and their influence on solubility" @default.
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• W1965492082 doi "https://doi.org/10.1016/j.foodhyd.2008.08.004" @default.
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