Variability in pig skin gelatin properties related to production site: A near infrared and fluorescence spectroscopy study
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- 作者：Anne Duconseillea ; Donato Anduezab ; Fabienne Picardb ; Vé ; ronique Santé ; -Lhoutelliera ; Thierry Astruca ; thierry.astruc@clermont.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Gelatin ; Near infrared spectroscopy ; Fluorescence spectroscopy ; Dissolution quality ; Production origin
- 刊名：Food Hydrocolloids
- 出版年：2017
- 出版时间：February 2017
- 年：2017
- 卷：63
- 期：Complete
- 页码：108-119
- 全文大小：3165 K
文摘
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Production origin affects gelatin composition and cross-link formation.
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Dissolution rate seems linked to gelatin chains water binding degree.
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Low dissolution gelatins exhibit higher absorbance of CHO and CH2 functions.
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Low dissolution gelatins tend to fluoresce more at 344 nm when excited at 280 nm.