State diagram of salmon (Salmo salar) gelatin films

Paulo Díaz, Daniel López, Silvia Matiacevich, Fernando Osorio, Javier Enrione

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

33 Citas (Scopus)

Resumen

Background: A state diagram presents different physical states of a biomaterial as a function of solid content and temperature. Despite their technological interest, little information is available on protein systems such as gelatin/water mixtures. The objective of this work was to develop state diagrams of salmon gelatin (SG) and bovine gelatin (BG) in order to determine maximal freeze concentration parameters (T′g, T′m and Xs′) and to relate possible differences to their biochemical characteristics. Results: Biochemical characterisation of SG showed lower molecular weight and iminoacid concentration compared with BG. Likewise, the glass transition temperature (Tg) was lower for SG at Xs > 0.8, which was associated with its lower molecular weight. Unexpectedly, the depression of freezing temperature (Tf) was greater for SG at Xs > 0.1, which was associated with its higher ash content. Isothermal annealing produced effective values of T′g ≈ - 52 °C, T′m ≈ - 46 °C and X′s ≈ 0.6 for both gelatins. Interestingly, the enthalpy change associated with T′m (ΔHTm) was significantly higher for SG than for BG after annealing, indicating a higher proportion of ice present at about - 50 °C. Conclusion: Maximal freeze concentration parameters were similar between the two gelatins, though differences in biochemical properties were evident. The results show that there are likely different ways of interaction of SG and BG with water.
Idioma originalInglés estadounidense
Páginas (desde-hasta)2558-2565
Número de páginas8
PublicaciónJournal of the Science of Food and Agriculture
Volumen91
N.º14
DOI
EstadoPublicada - 1 nov 2011
Publicado de forma externa

Palabras clave

  • Bovine gelatin
  • DSC
  • Salmon gelatin
  • State diagram
  • T g

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