State diagram of salmon ( Salmo salar) gelatin films
Abstract 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...
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crwiley:10.1002/jsfa.4451 2024-06-23T07:56:30+00:00 State diagram of salmon ( Salmo salar) gelatin films Díaz, Paulo López, Daniel Matiacevich, Silvia Osorio, Fernando Enrione, Javier 2011 http://dx.doi.org/10.1002/jsfa.4451 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.4451 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.4451 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 91, issue 14, page 2558-2565 ISSN 0022-5142 1097-0010 journal-article 2011 crwiley https://doi.org/10.1002/jsfa.4451 2024-06-13T04:25:00Z Abstract 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 X s′ ) 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 ( T g ) was lower for SG at X s > 0.8, which was associated with its lower molecular weight. Unexpectedly, the depression of freezing temperature ( T f ) was greater for SG at X s > 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 (Δ H ) 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. Copyright © 2011 Society of Chemical Industry Article in Journal/Newspaper Salmo salar Wiley Online Library Journal of the Science of Food and Agriculture 91 14 2558 2565 |
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English |
description |
Abstract 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 X s′ ) 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 ( T g ) was lower for SG at X s > 0.8, which was associated with its lower molecular weight. Unexpectedly, the depression of freezing temperature ( T f ) was greater for SG at X s > 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 (Δ H ) 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. Copyright © 2011 Society of Chemical Industry |
format |
Article in Journal/Newspaper |
author |
Díaz, Paulo López, Daniel Matiacevich, Silvia Osorio, Fernando Enrione, Javier |
spellingShingle |
Díaz, Paulo López, Daniel Matiacevich, Silvia Osorio, Fernando Enrione, Javier State diagram of salmon ( Salmo salar) gelatin films |
author_facet |
Díaz, Paulo López, Daniel Matiacevich, Silvia Osorio, Fernando Enrione, Javier |
author_sort |
Díaz, Paulo |
title |
State diagram of salmon ( Salmo salar) gelatin films |
title_short |
State diagram of salmon ( Salmo salar) gelatin films |
title_full |
State diagram of salmon ( Salmo salar) gelatin films |
title_fullStr |
State diagram of salmon ( Salmo salar) gelatin films |
title_full_unstemmed |
State diagram of salmon ( Salmo salar) gelatin films |
title_sort |
state diagram of salmon ( salmo salar) gelatin films |
publisher |
Wiley |
publishDate |
2011 |
url |
http://dx.doi.org/10.1002/jsfa.4451 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.4451 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.4451 |
genre |
Salmo salar |
genre_facet |
Salmo salar |
op_source |
Journal of the Science of Food and Agriculture volume 91, issue 14, page 2558-2565 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.4451 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
91 |
container_issue |
14 |
container_start_page |
2558 |
op_container_end_page |
2565 |
_version_ |
1802649614310965248 |