Extraction and characterization of gelatin from tilapia (Oreochromis niloticus) bones
Gelatin is a protein extracted through the partial hydrolysis of collagen. The aim of this study was to determine the optimum extraction temperature for tilapia bone gelatin using gel strength. The optimized extraction temperature for tilapia bone gelatin was found to be at 70°C. The extracted gelat...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | English |
| 出版: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2016.
|
| 主题: |