Asia Pacific Journal of Sustainable Agriculture, Food and Energy
Vol 5, No 1 (2017)

Improving the Physicochemical Properties of Commercial Bovine Gelatin using Succinylation

Alias, Nur Aliyana Binti ( Universiti Sains Malaysia ) , Omosebi, Benedict Oludare ( Department of Food Technology, Federal Institute of Industrial Research , Oshodi, Lagos State, Nigeria ) , David, Wahyudi ( Universitas Bakrie ) , Huda, Nurul ( School of Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200, Terengganu, Malaysia )

Article Info

Publish Date
20 Jun 2017


Commercial bovine gelatin was modified by using succinic anhydride and resultant changes in physicochemical properties such as Bloom strength, foaming properties and extent of succinylation were investigated. The result indicated that addition of succinic anhydride at varying concentrations of 0.04, 0.08, 0.12 and 0.16 g/g of sample increased the degree of succinylation from 0% to 14%, while Bloom strength increased from 131.97% to148.60% but at higher concentration decreased from 133.50% to128.0%. Foaming capacity increased from 171.67% to 210.70%   but a substantial constant decrease in foaming stability with time.Keywords- Gelatin,  Succinic anhydride, gel strength, foaming capacity,  physicochemical properties,  

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Agriculture, Biological Sciences & Forestry Energy


Asia Pacific Journal of Sustainable Agriculture, Food and Energy (APJSAFE), publish two times a year, publish papers in English reporting the results of original research in the following areas: Sustainable Agriculture, Food Technology and Sustainable Nutrition, Community Development and Scientific ...