State diagram of salmon ( Salmo salar) gelatin films

• Published in: Journal of the Science of Food and Agriculture
• Main Authors: Díaz, Paulo, López, Daniel, Matiacevich, Silvia, Osorio, Fernando, Enrione, Javier
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2011
• Subjects: Salmo salar
• Online Access: 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

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