Preventive Nutrition and Food Science
- Volume 4 Issue 1
- /
- Pages.14-17
- /
- 1999
- /
- 2287-1098(pISSN)
- /
- 2287-8602(eISSN)
Comparison betwee Bovine Hide and Pigskin Gelatins and Preparation of Gelatin Hydrolysates
- Shin, Seung-Yong (Department of food Science and Technology, Chungnam National University) ;
-
Song, Kyung-Bin
(Department of Food Science and Technology, Chungnam National University)
- Published : 1999.03.01
Abstract
Bovine hide and pig skin gelatins were prepared and their molecular weight profiles were examined by SDS-PAGE. The major molecular weights of bovine hide gelatin were 220 kDa, 140kDa, and 130kDa and the weights of pigskin gelatin were 210 kDa, 135kDa and 120kDa. Also , as a typical parameter of rheological property of the gelatin , viscosities of gelatin were measured under various conditions. Gelatin hydrolysates were prepared using typical commerical proteases and their angiotensin converting enzyme inhibitory activities were examined.