Crystal control in ice cream - Alternatives to ice-binding proteins
5 important questions on Crystal control in ice cream - Alternatives to ice-binding proteins
What can be an alternative to IBPs?
What is the primary sequence of gelatin?
- Glycine (33%)
- Proline or hydroxyl proline (33%)
- Other amino acids (33%)
What size do gelatin molecules need to have to have anti freezing properties?
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What is the ice-binding surface of antifreeze gelatin peptides?
Why do only small gelatin peptides show antifreeze properties?
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