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Effect of chaotropic salt on the secondary structure of pigskin gelatin
1Department of Food Science and Technology, College of Agriculture, Chungnam National University, Taejon, Korea.
Bioscience, Biotechnology, and Biochemistry
|July 1, 1997
Abstract:
Pigskin gelatin was prepared and its molecular weight profile was examined by SDS-PAGE. The major molecular weights of gelatin were 214 kDa, 135 kDa, and 122 kDa. The secondary structure of a gelatin solution in the presence of chaotropic salt was studied by using circular dichroism (CD). The CD study clearly showed that the chaotropic salt increased the ordered secondary structure of the gelatin solution due to the altered water structure.