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- W2371661587 abstract "Microbial transglutaminase(mTG) was applied to modify different quality and different type of gelatins,and the physical properties of the modified gelatin were studied.When mTG was used to modify gelatin,the physical properties,such as gel strength,melting point and viscosity would chouge.The gel strength of low Bloom gelatins could improve with increase of enzyme concentrations,whereas the gel strength of higher Bloom gelatins either stayed at the same level or even decreased with increase of enzyme concentration.All gelatins had higher melting points with the increase enzyme amounts,some even was higher than 90 ℃.Viscosities,measured at 60 ℃,increased with the increase of the enzyme concentrations.These data indicated that the gelation temperature increase related with not only the quality of the gelatins but also the enzyme concentrations.The results of this research demonstrated the feasibility of using mTG to upgrade the lower quality gelatins and alter the physical properties of gelatin by-products from leather industry and thus increasing the potential markets for new value-added products." @default.
- W2371661587 created "2016-06-24" @default.
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- W2371661587 date "2006-01-01" @default.
- W2371661587 modified "2023-09-28" @default.
- W2371661587 title "Research on the Physical Properties of Gelatins Modified via Microbial Transglutaminase" @default.
- W2371661587 hasPublicationYear "2006" @default.
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