Rheological and physico-chemical properties of gelatin extracted from the skin of a few species of freshwater carp
Article first published online: 3 MAR 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1758–1764, July 2014
How to Cite
Madhamuthanalli, C. V. and Bangalore, S. A. (2014), Rheological and physico-chemical properties of gelatin extracted from the skin of a few species of freshwater carp. International Journal of Food Science & Technology, 49: 1758–1764. doi: 10.1111/ijfs.12511
- Issue published online: 18 JUN 2014
- Article first published online: 3 MAR 2014
- Manuscript Accepted: 8 JAN 2014
- Manuscript Received: 28 JUN 2013
- National Agriculture Innovation Project
- Indian Council of Agricultural Research
|ijfs12511-sup-0001-FigureS1.docx||Word document||22K||Figure S1. Fluorescence emission spectra of gelatin from the skins of A: Pig, B: Catla catla, C: Cirrhinus mrigala and D: Labeo rohita.|
|ijfs12511-sup-0002-FigureS2.docx||Word document||25K||Figure S2. Gel filtration profile of gelatin from the skins of A: Pig, B: Catla catla, C: Cirrhinus mrigala and D: Labeo rohita.|
|ijfs12511-sup-0003-FigureS3.docx||Word document||50K||Figure S3. Dynamic viscoelastic properties of gelatin from the skins of porcine and fish.|
|ijfs12511-sup-0004-FigureS4.docx||Word document||31K||Figure. S4. Frequency sweep of gelatin gels from the skin of porcine and fish.|
|ijfs12511-sup-0005-FigureS5.docx||Word document||17K||Figure S5. The time sweep of gelatin gels from the skin of Pig: (●), Catla catla: (▲), Cirrhinus mrigala: (♢), Labeo rohita: (○).|
Table S1. Properties of gelatin from the skins of carps and porcine.
Table S2. Amino acid composition of gelatin from the skins of carps and porcine.
Table S3. Rheological properties of gelatin from skins of carps and porcine.
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