Identification and analysis of characteristic tryptic peptides from porcine gelatin extracted with multi-stage batch processing
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DOI: 10.1016/j.foodhyd.2019.105540
Abstract: Abstract The extraction process significantly affects the characteristics and identification of gelatins. Here, three porcine gelatins were extracted using multi-stage batch processing by three extraction stages with temperatures of 50, 70, and 90 °C, respectively. Liquid… read more here.
Keywords: multi stage; stage batch; batch processing; characteristic tryptic ... See more keywords