Properties of bovine gelatin cross-linked by a mixture of two oxidases (horseradish peroxidase and glucose oxidase) and glucose;Propiedades de la gelatina bovina con enlaces cruzados mediante una mezcla compuesta de dos oxidasas (peroxidasa de rábano picante y glucosa oxidasa) y glucosa

CYTA - Journal of Food

Volumn 14, Issue 3, 2016, Pages 457-464

  Han, Yan Ping ^a   Zhao, Xin Huai ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bovine gelatin; cross linking; functional property; glucose oxidase; horseradish peroxidase; secondary structure

Indexed keywords

DICHROISM; FOOD PRODUCTS; GELATION; GLUCOSE; GLUCOSE SENSORS; MAMMALS; MIXTURES; STABILIZATION;

BOVINE GELATIN; COLLOIDAL STABILIZATION; CROSS-LINKED GELATINS; DECOMPOSITION TEMPERATURE; FUNCTIONAL PROPERTIES; HORSE-RADISH PEROXIDASE; NEGATIVE ZETA POTENTIALS; SECONDARY STRUCTURES;

GLUCOSE OXIDASE;

EID: 84961198136     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2015.1134671     Document Type: Article

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