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Highlighted compounds are flavor-active · click to view molecular profile
Gelatin
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature
77.5°C
4890
Based on 6 papers
pH
6.1pH
66.5
Based on 4 papers
Duration
17min
1024
Based on 2 papers
What science says
compound effect
“The amylopectin fraction of starch from the SSI suppressed lines showed an increased frequency of very short chains (degree of polymerization, dp 6 and 7)”
SSI suppression→increases→frequency of very short chains (degree of polymerization, dp 6 and 7) in amylopectin
“In general, the early harvested tubers of these plants contain a greater amount of highly polymerized sugar fractions, which offer more industrial value than late-harvested tubers or those after storage”
early harvested tubers of inulin-rich plants→contain→a greater amount of highly polymerized sugar fractions
