Physical and rheological properties of fish gelatin compared to mammalian gelatin
作者： Ingvild J. Haug , Kurt I. Draget , Olav Smidsrød
DOI: 10.1016/S0268-005X(03)00065-1
关键词: Nuclear chemistry 、 Polymer chemistry 、 Gelatin 、 Salt (chemistry) 、 Hydroxyproline 、 Rheology 、 Proline 、 Ionic bonding 、 Chemistry 、 Imino acid 、 Dynamic mechanical analysis
摘要: Abstract This study comprises characterisation of fish gelatin (FG) from cold water species, including rheological and optical rotation measurements. SEC-MALLS analysis revealed that is heterogeneous in molecular compositions it mainly contains α- β-chains. Fish gave gels with a considerably lower storage modulus, G ′, gelling (4–5 °C) melting temperature (12–13 compared to mammalian gels. probably due the content proline hydroxyproline gelatin. Recording modulus for 10 (w/w)% FG at various ionic strengths showed ′ increased low strengths, while decreasing medium high salt concentrations. suggests electrostatic interactions are important stabilisation gel network. suggestion was further supported by partly reversible lowering neutralisation carboxyl amino groups pH, respectively. Optical experiments clearly importance amount Pro Hyp present The degree chain segment ordering (at 5 (20 almost identical. imino acids formation some ordered structures
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