Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin

Abuibaid, Ahlam; AlSenaani, Aysha; Hamed, Fathalla; Kittiphattanabawon, Phanat; Maqsood, Sajid

doi:10.1016/j.foostr.2020.100156

Cited by 19 publications

(18 citation statements)

References 48 publications

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“…Which is contrary to κ‐carrageenan after immerse into ethanol solutions (Yang et al, 2018). As reported by previously by Zhao et al (2021) and by Abuibaid et al (2020). In the meantime, the melt points were higher than gel points in all FG, which might be attributed to the thermal hysteresis.…”

Section: Resultssupporting

confidence: 76%

“…As shown in Figures S1 and S2, both G ′ and G ″ increased from 40 to 5°C (Figure S1A–G), while the former increased with a faster rate, indicating the gels are forming, and decreased G ′ and G ″ during heating from 5 to 40°C (Figure S2A–G), implying the gel network of FG was destroyed. Similar results were also found in terms of the glycosylation FG (Zhao et al, 2021), porcine gelatin (Sha et al, 2019) and camel skin gelatin (Abuibaid, AlSenaani, Hamed, Kittiphattanabawon, & Maqsood, 2020).…”

Section: Resultssupporting

confidence: 70%

“…The apparent viscosity and shear stress of FG after removing the alcohol solutions. Control: pure fish gelatin; 1% M-FG, 20%-FG, 40% M-FG, 1% E-FG, 20% E-FG, and 40% E-FG: FG was pretreated by 1%, 20%, 40% methanol, and ethanol contents Zhao et al (2021) and by Abuibaid et al (2020). In the meantime, the melt points were higher than gel points in all FG, which might be attributed to the thermal hysteresis.…”

Section: Apparent Viscositymentioning

confidence: 99%

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Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Cen

Yang

et al. 2021

Journal of Texture Studies

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The reversibility of gel property of alcohol (methanol, ethanol)-pretreated fish gelatin (FG) were investigated through removing alcohol solutions by freeze drying. Resultsshowed that the gel strength and the hardness of FG could be retained (1%, 40%) or even improved (1% methanol) using low or high concentration alcohol solutions, while decreased in medium concentration alcohol solutions. Compared with untreated FG, rheology results showed that, all alcohol solutions pretreated FG had lower apparent viscosity, while higher alcohol solutions pretreated ones decreased the gel and melt points and shorten the gelation time. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis showed that methanol pretreated FG had the higher α contents than those of ethanol pretreated. Circular dichroism spectra results indicated that β-sheet could be decreased after removing ethanol solutions, whereas the β-sheet increased after removing the methanol solutions. Moreover, low field nuclear magnetic resonance relaxation test showed that pretreated FG had lower transverse relaxation times of internal water (T 21 and T 22 ) compared to that of the untreated FG. Overall, FG still retains higher gel properties after removing the low or high alcohol concentrations.

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Section: Resultssupporting

confidence: 76%

Section: Resultssupporting

confidence: 70%

Section: Apparent Viscositymentioning

confidence: 99%

See 1 more Smart Citation

Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Cen

Yang

et al. 2021

Journal of Texture Studies

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“…Jewish people are prohibited from consuming porcine meat and certain denominations of Christianity also prefer not to use porcine products, while Hindus are prohibited from consuming bovine meat. Currently, other sources of gelatine are widely researched, including Halal ovine gelatine (Lv, Huang, Ding, Xiao, Zhang, & Xiong, 2019), camel skin gelatine (Abuibaid, AlSenaani, Hamed, Kittiphattanabawon, & Maqsood, 2020), fish gelatine (Krishna, Nindo, & Min, 2012; Altan Kamer, Palabiyik, Işık, Akyuz, Demirci, & Gumus, 2019) and other aquatic animals (Lin, Regenstein, Lv, Lu, & Jiang, 2017). Especially, fish gelatine, is an encouraging alternative for mammalian‐based gelatine, since it does not have any safety or religion issue (Ghaderi et al ., 2019; Kan, Liu, Yong, Liu, Qin, & Liu, 2019; Hu, Yao, Qin, Yong, & Liu, 2020; Lin et al ., 2020).…”

Section: Affecting Factorsmentioning

confidence: 99%

Recent advances in gelatine and chitosan complex material for practical food preservation application

Wang

Ding

et al. 2021

Int J of Food Sci Tech

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Both gelatine and chitosan are safe, odourless, edible, biodegradable, biocompatible, cost-efficient and commercially available biopolymers, which promotes the possibility of forming complex. Many factors, including origin, molecular weight, deacetylation degree, pH, salts, concentration, temperature, active materials, modifiers, etc., could impose effect on the process of producing gelatine-chitosan complex. The formed gelatine-chitosan complex has excellent physicochemical properties such as antibacterial property and antioxidant property, and could effectively preserve practical food (such as meat, vegetables and fruits). This article comprehensively reviews recent advances in factors affecting the complex forming process and practical food preservation application of gelatine-chitosan complex. It aims to provide an overview of the value of gelatine-chitosan complex as an effective preservation alternative in food technology.

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“…40% C─N and N─H vibration), and 1235 cm −1 (amide III: C─N and N─H vibrations and CH 2 groups) (Abuibaid, AlSenaani, Hamed, Kittiphattanabawon, & Maqsood, 2020;Chen et al, 2020a;Qiao et al, 2017). The broad peak at about 3291 cm −1 and the small peak at 1446 cm −1 are due to ─OH groups (Ebrahimi et al, 2019;Sionkowska et al, 2004).…”

Section: Molecular Interactionsmentioning

confidence: 95%

Thermomechanically processed chitosan:gelatin films being transparent, mechanically robust and less hygroscopic

Chen

Duan

et al. 2021

Carbohydrate Polymers

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Microstructural, rheological, gel-forming and interfacial properties of camel skin gelatin

Cited by 19 publications

References 48 publications

Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Reversibility of the gel, rheological, and structural properties of alcohol pretreated fish gelatin: Effect of alcohol types

Recent advances in gelatine and chitosan complex material for practical food preservation application

Thermomechanically processed chitosan:gelatin films being transparent, mechanically robust and less hygroscopic

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