Rheological and functional properties of gelatin from the

Abstract

23 The rheological and functional properties of gelatin from the skin of bigeye 24 snapper (Priacanthus hamrur) fish were assessed. The protein content of dried gelatin 25 was 94.6% and moisture content was 4.2 %. The amino acid profile of gelatin revealed 26 high proportion of glycine and imino acids. The bloom strength of solidified gelatin was 27 108 g. The average molecular weight of fish skin gelatin was 282 kDa as determined by 28 gel filtration technique. The emulsion capacity (EC) of gelatin at a concentration of 29 0.05% (w/v) was 1.91ml oil /mg protein and with increase in concentration, the EC 30 values decreased. The gelling and melting temperatures of gelatin were 10 o and 16.8 o C 31 respectively as obtained by small deformation measurements. The flow behavior of 32 gelatin solution as a function of concentration and temperature revealed non-Newtonian 33 behavior with pseudoplastic phenomenon. The Casson and Herschel-Bulkley models 34 were suitable to study the flow behavior. The yield stress was maximum at 10 o C with the 35 concentration of 30 mg / ml. Thermal gelation behavior of threadfin bream (Nemipterus 36 japonicus) mince in presence of different concentration of gelatin was assessed. Gelatin 37 at a concentration of 0.5% yielded higher storage modulus (G’) value than control. 38 Frequency sweep of heat set gel with gelatin revealed strong network formation. 39

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Cite this paper

@inproceedings{Dileep2014RheologicalAF, title={Rheological and functional properties of gelatin from the}, author={Anuja Dileep}, year={2014} }