Biochemistry, The Molecular Basis of Life, 6th Edition
Biochemistry, The Molecular Basis of Life, 6th Edition
6th Edition
ISBN: 9780190259204
Author: Trudy McKee, James R. McKee
Publisher: Oxford University Press
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Chapter 3, Problem 60TQ
Summary Introduction

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The reason that amixture of water and protein (gelatin) becomessolid.

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Gelatin is a colorless, translucent food ingredient, which is derived from the collagen of the body parts of various animals. It is a protein complex, which, on hydrolysis, reduces the proteins into small peptides. It is used as a gelling substance in food, drugs, vitamin capsules, and many more.

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Biochemistry, The Molecular Basis of Life, 6th Edition

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