[article]
| Titre : |
Molecular weight distribution and functional properties of enzymatically modified commercial and experimental gelatins |
| Type de document : |
texte imprimé |
| Auteurs : |
Maryann M. Taylor, Auteur ; Eleanor M. Brown, Auteur ; William N. Marmer, Auteur |
| Année de publication : |
2004 |
| Article en page(s) : |
p. 129-141 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
Prior research from this laboratory has demonstrated that commercial gelatins can be modified with a microbial transglutaminase with a resulting effect on their physical properties. The gels isolated from those treatmentshad improved physical properties and films prepared from these modified products had superior mechanical properties. In this present study we modified commercial gelatins and experimental gelatin products isolated from chromium-containing tannery waste and examined the functional properties as well as their molecular weight distributions. On increasing the enzyme concentration, the gelatins become highly polymerized, some to such high molecular weight that the moieties will either not go into the SDS-PAGE gel or, because of their insolubility, cannot even be applied to the gel. Physical, foaming, adhesive and water absorption properties of enzymatically-modified gelatins were improved. The extent of modification of the resulting products was demonstrated by the molecular weight distribution studies and these correlated with changes in physical and functional properties. A particular advantage to using this enzymatic modification was the improvement in physical properties imparted to low quality gelatins. The modified protein has applications in a wide range of products, including adhesives, cosmetics, films, encapsulating agents, fertilizers, and--of significance to the leather industry--as coatings or fillers. |
| En ligne : |
https://drive.google.com/file/d/1Ps5menD0AxS1k2U5xRLRMmvlbuSJJjQs/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=4187 |
in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. XCIX, N° 3 (03/2004) . - p. 129-141
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Molecular weight distribution and functional properties of enzymatically modified commercial and experimental gelatins in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. XCIX, N° 3 (03/2004)
