TY - JOUR
T1 - Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin
AU - Rahman, Mohammad Shafiur
AU - Al-Saidi, Ghalib Said
AU - Guizani, Nejib
N1 - Funding Information:
The authors acknowledge the support provided by the Sultan Qaboos University, Sultanate of Oman and would like to thank Ms. Insaaf Al-Marhubi for her help in measuring glass transition by MDSC.
PY - 2008/5/15
Y1 - 2008/5/15
N2 - Glass transition and other thermal characteristics of gelatin from different sources were studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial glass transition temperatures of equilibrated gelatin samples at 11.3% relative humidity, determined from reversible heat flow thermogram of MDSC, were 23, 75 and 59 °C, respectively, for tuna skin, bovine and porcine gelatin. When gelatin samples were equilibrated at higher relative humidity of 52.9%, glass transition temperature of fish skin and bovine gelatin decreased to -3 and 57 °C, respectively. Further increase of equilibration relative humidity to 75.3% showed increased value in the case of tuna skin, whereas bovine and porcine did not show any significant change. DSC and MDSC results indicated that tuna gelatin showed lower glass transition compared to mammalian source gelatin equilibrated at the same constant relative humidity. In general glass transition measured by DSC was found lower than the values measured by MDSC. The results in this study showed that the degree of plasticization varied with the source of gelatin as well as their extraction methods.
AB - Glass transition and other thermal characteristics of gelatin from different sources were studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial glass transition temperatures of equilibrated gelatin samples at 11.3% relative humidity, determined from reversible heat flow thermogram of MDSC, were 23, 75 and 59 °C, respectively, for tuna skin, bovine and porcine gelatin. When gelatin samples were equilibrated at higher relative humidity of 52.9%, glass transition temperature of fish skin and bovine gelatin decreased to -3 and 57 °C, respectively. Further increase of equilibration relative humidity to 75.3% showed increased value in the case of tuna skin, whereas bovine and porcine did not show any significant change. DSC and MDSC results indicated that tuna gelatin showed lower glass transition compared to mammalian source gelatin equilibrated at the same constant relative humidity. In general glass transition measured by DSC was found lower than the values measured by MDSC. The results in this study showed that the degree of plasticization varied with the source of gelatin as well as their extraction methods.
KW - DSC
KW - Glass transition
KW - Plasticization
KW - State diagram
KW - Structure
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U2 - 10.1016/j.foodchem.2007.10.079
DO - 10.1016/j.foodchem.2007.10.079
M3 - Article
AN - SCOPUS:38049046778
SN - 0308-8146
VL - 108
SP - 472
EP - 481
JO - Food Chemistry
JF - Food Chemistry
IS - 2
ER -