Journal of Food Processing / 2015 / Article / Tab 1

Research Article

Utilization of Chicken By-Products to Form Collagen Films

Table 1

Collagen solubility in different pH values.

Sample ID Protein content (mg/mL)a

pH 20.16 ± 0.51
pH 40.05 ± 0.08
pH 60.05 ± 0.07
pH 80.04 ± 0.04
pH 100.08 ± 0.07

Mean of two observations.

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