ISSN:
1573-6784
Keywords:
Gelatin
;
degradation
;
proteinases
;
subtilisin
;
formaldehyde-crosslinking
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract A general method is proposed for characterizing the enzymatic degradability of formaldehyde-crosslinked gelatin which is simple and uses subtilisin as a readily available, commercial alkaline proteinase. Solubilization of gelatin involved dissolution of species not chemically bonded to the crosslinked network, as well as the soluble fractions resulting to the enzymatic degradation. There was a linear relationship between the complete solubilization time of the gelatin and its exposure time to the formaldehyde crosslinking procedure. © Rapid Science Ltd. 1998
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1008861411364
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