When.com Web Search

  1. Ads

    related to: liquid of hydrolyzed gelatin

Search results

  1. Results From The WOW.Com Content Network
  2. Gelatin - Wikipedia

    en.wikipedia.org/wiki/Gelatin

    Gelatin is used as a binder in match heads [39] and sandpaper. [40] Cosmetics may contain a non-gelling variant of gelatin under the name hydrolyzed collagen (hydrolysate). Gelatin was first used as an external surface sizing for paper in 1337 and continued as a dominant sizing agent of all European papers through the mid-nineteenth century. [41]

  3. Gelatinase - Wikipedia

    en.wikipedia.org/wiki/Gelatinase

    These specific proteases use hydrolysis to break down gelatin through two sequential steps. The first produces polypeptide products, followed by amino acids (typically alpha amino acids). [5] The substrate in this case is gelatin, and the products are the polypeptides formed. Gelatinase binds to the substrate, gelatin, due to specificity of ...

  4. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    As the gelatin cools, these bonds try to reform in the same structure as before, but now with small bubbles of liquid in between. This gives gelatin its semisolid, gel-like texture. [20] Because gelatin is a protein that contains both acid and base amino groups, it acts as an amphoteric molecule, displaying both acidic and basic properties.

  5. You really don't want to know what gelatin is made of - AOL

    www.aol.com/article/lifestyle/2017/06/19/you...

    Gelatin is a main ingredient. Candies like Snickers, Skittles, Starbursts, and marshmallows have also fallen victim to the gelatin trap (I know, I'm crying too).

  6. You really don't want to know what gelatin is made of - AOL

    www.aol.com/lifestyle/2017-06-19-you-really-dont...

    To some, these facts may be pretty fascinating, but for most of us, that's just plain gross.

  7. Hydrolyzed protein - Wikipedia

    en.wikipedia.org/wiki/Hydrolyzed_protein

    Hydrolyzed protein is a solution derived from the hydrolysis of a protein into its component amino acids and peptides. While many means of achieving this process exist, the most common method is prolonged heating with hydrochloric acid, [1] sometimes with an enzyme such as pancreatic protease to simulate the naturally occurring hydrolytic process.