Blends of collagen type I and collagen type III for food casings

Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Scleroproteins – e.g. – fibroin – elastin – silk – etc.

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530402, 530425, 530426, 530427, 426 32, 426 59, 426 92, 426105, 426135, 426138, 426140, 426277, 426533, 426652, 426656, 426657, A61K 3817, A23L 131, A23J 300

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058408495

ABSTRACT:
Blends of collagen type I and collagen type III having crosslinks of the pyridinoline (Pyrid), dihydroxylysinonorleucine (DHLNL) and histidinohyroxylysinonorleucine (HHL) types, wherein the amounts of the crosslinks satisfy the ratio: (Pyrid+DHLNL)/HHL=0.4-6. Collagen blends with these crosslinking ratios make excellent casings with improved properties for food products, particularly sausages.

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Sims et al., Journal of Chromatography, vol. 582, pp. 49-55, 1992.
Robins et al., Biochem. J., vol. 13, pp. 771-780, 1973.
Black et al., Analytical Biochemistry, vol. 169, pp. 197-203, 1988.

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