Gelation and thermal characteristics of microwave extracted fish gelatin-natural gum composite gels.

Content Provider	Europe PMC
Author	Binsi, P. K. Nayak, Natasha Sarkar, P. C. Joshy, C. G. Ninan, George Ravishankar, C. N.
Abstract	In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC5306046&blobtype=pdf
ISSN	00221155
Volume Number	54
DOI	10.1007/s13197-017-2496-9
PubMed Central reference number	PMC5306046
Issue Number	2
PubMed reference number	28242951
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2017-01-31
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2017
Subject Keyword	Fish gelatin Gum arabic Xanthan gum Gum tragacanth Guar gum Composite gel
Content Type	Text
Resource Type	Article
Subject	Food Science