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PRESSURE-INDUCED SOLUBILIZATION OF MEAT PROTEINS IN SALINE SOLUTION

✍ Scribed by J. J. MACFARLANE

Book ID
108800533
Publisher
Institute of Food Technologists
Year
1974
Tongue
English
Weight
643 KB
Volume
39
Category
Article
ISSN
0022-1147

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In organic solvents, gelatin can induce the solubilization o f glycogen and other polysaccharides. It was shown that the solubilization reaction was mediated through polysaccharide-protein hydrogen bonds. Glycogen-gelatin binding was influenced by the relative concentration of glycogen to the protei