Comparison of bovine and porcine skin gelatin based on amino acid composition, polypeptide pattern and gel strength

• Main Authors: Raja Nhari, Raja Mohd Hafidz, Che Man, Yaakob, Anuar, N.
• Format: Conference or Workshop Item
• Language: English
• Published: Halal Products Research Institute, Universiti Putra Malaysia 2009
• Online Access: http://psasir.upm.edu.my/id/eprint/19939/1/73-15.pdf; http://psasir.upm.edu.my/id/eprint/19939/

The ability to compare bovine skin gelatin (BSG) and porcine skin gelatin (PSG) based on their amino acid content, polypeptide pattern and Bloom strength were investigated. Amino acid composition analysis of the two types of gelatin showed that the content of glycine, proline and arginine in PSG wer...