Investigation of viscosity and gelation properties of different mammalian and fish gelatins

Leuenberger, Bruno

doi:10.1016/s0268-005x(09)80047-7

Cited by 139 publications

(96 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Bovine and porcine gelatins have considerably higher gelling and melting points than most fish gelatins, and the high gelling and melting points expand the range of gelatin application. Setting temperature of gelatin has also been found to correlate with the imino acid content which is typically ∼24 % for mammals and 16-18 % for most fish species (Choi and Regenstein 2000;Gilsenan and RossMurphy 2000;Gudmundsson 2002;Leuenberger 1991).…”

Section: Resultsmentioning

confidence: 99%

“…This is due to sub-optimal physical properties compared to mammalian gelatin. Common problems connected with fish gelatin from cold water species, representing the majority of the industrial fisheries, are low gelling and melting temperature and low gel modulus (Leuenberger 1991). Fish collagens are of interest to the food processing industry as they are used to produce gelatin which is extracted from the collagen (Jayathilakan et al 2011) The trash fish, leather jacket is a good source of Type I collagen which has got good thermal properties (Muralidharan et al 2011).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

2012

View full text Add to dashboard Cite

Carp species forms the bulk of the aquaculture production in India and studies have shown that the filleting waste of these species, particularly skin can be a good source of gelatin. This study is a comparison of the gelatins from these unexploited sources with that of mammalian gelatins to get a better understanding of their physicochemical and functional properties with respect to mammalian gelatins. The study showed that mammalian gelatins had significantly superior physical properties viz., higher viscosity, melting & setting temperature and faster setting time. The odour scores were significantly higher (P<0.05) for bovine and porcine skin gelatins (3.1-3.12), indicating that they had a distinguishable odour and hence can be considered as inferior to fish skin gelatins in organoleptic qualities. The gel strengths of rohu and common carp skin gelatins were significantly lower than mammalian gelatins. Among the carp skin gelatins, grass carp skin gelatin was found to have better compatibility with gelatin from bovine and porcine skins.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

2012

View full text Add to dashboard Cite

show abstract

“…Researches show that an alternative to mammalian gelatin is fish gelatin (Haug, Daget, & Smidsrød, 2004a). Fish gelatins from cold water species show low gelling and melting temperature and have low gel modulus (Leuenberger, 1991). Gelatins from warm water fish species have physical properties more similar to those of mammalian gelatins (Sarabia, Gómez-Guillén, & Montero, 2000).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

Yan

Zhao

et al. 2011

Food Hydrocolloids

View full text Add to dashboard Cite

“…It is known that the low gelation temperature of fish gelatin is due to the low content of proline and hydroxyproline. 49 In this study, the incorporation of strong acidic groups (phosphonic acid) was considered to reduce the gelation temperature.…”

Section: Preparation Of Phosphonated Gelatinmentioning

confidence: 99%

Nanolayer formation on titanium by phosphonated gelatin for cell adhesion and growth enhancement

Zhou¹,

Park²,

Mao³

et al. 2015

IJN

View full text Add to dashboard Cite

Phosphonated gelatin was prepared for surface modification of titanium to stimulate cell functions. The modified gelatin was synthesized by coupling with 3-aminopropylphosphonic acid using water-soluble carbodiimide and characterized by 31 P nuclear magnetic resonance and gel permeation chromatography. Circular dichroism revealed no differences in the conformations of unmodified and phosphonated gelatin. However, the gelation temperature was changed by the modification. Even a high concentration of modified gelatin did not form a gel at room temperature. Time-of-flight secondary ion mass spectrometry showed direct bonding between the phosphonated gelatin and the titanium surface after binding. The binding behavior of phosphonated gelatin on the titanium surface was quantitatively analyzed by a quartz crystal microbalance. Ellipsometry showed the formation of a several nanometer layer of gelatin on the surface. Contact angle measurement indicated that the modified titanium surface was hydrophobic. Enhancement of the attachment and spreading of MC-3T3L1 osteoblastic cells was observed on the phosphonated gelatin-modified titanium. These effects on cell adhesion also led to growth enhancement. Phosphonation of gelatin was effective for preparation of a cell-stimulating titanium surface.

show abstract

Investigation of viscosity and gelation properties of different mammalian and fish gelatins

Cited by 139 publications

References 2 publications

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins

Physicochemical properties of gelatin gels from walleye pollock (Theragra chalcogramma) skin cross-linked by gallic acid and rutin

Nanolayer formation on titanium by phosphonated gelatin for cell adhesion and growth enhancement

Contact Info

Product

Resources

About