Please use this identifier to cite or link to this item:
|Title:||Effect of Drying Processes on the Functional Properties of Collagen Peptides Produced from Chicken Skin|
|Source:||Zeng, Q.-R., Zhang, M., Adhikari, B.P., Mujumdar, A.S. (2013-10). Effect of Drying Processes on the Functional Properties of Collagen Peptides Produced from Chicken Skin. Drying Technology 31 (13-14) : 1653-1660. ScholarBank@NUS Repository. https://doi.org/10.1080/07373937.2013.790826|
|Abstract:||Collagen peptide powders were produced by drying the peptides solution. The molecular weight distribution and amino acid composition of the peptides were determined and the effects of freeze-drying, spray-drying, and hot-air-drying methods on the functional properties were investigated. The collagen peptides had a molecular weight distribution of 180-5000 Da and high content of glycine, arginine, proline, and hydroxyproline but low content of cysteine and methionine. Freeze drying is found to be the best method to have superior functional properties. Spray drying can still be preferred if lower cost and higher production throughput are required. © 2013 Copyright Taylor and Francis Group, LLC.|
|Source Title:||Drying Technology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Dec 6, 2017
WEB OF SCIENCETM
checked on Nov 22, 2017
checked on Dec 10, 2017
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.