Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket

The impact of zinc chloride (ZnCl2) and calcium chloride (CaCl2) as well as bovine gelatin (BG) on the gel strength of phosphorylated fish gelatin (PFG) from the skin of unicorn leatherjacket was investigated. The gel strength of PFG increased with increasing concentrations of ZnCl2 and CaCl2 (2.5–4...

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Bibliographic Details
Published in:Food science & technology 2014-03, Vol.55 (2), p.477-482
Main Authors: Kaewruang, Phanngam, Benjakul, Soottawat, Prodpran, Thummanoon, Encarnacion, Angel B., Nalinanon, Sittipong
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bovine gelatin
Calcium chloride
Food industries
Fundamental and applied biological sciences. Psychology
Phosphorylated gelatin
Unicorn leatherjacket
Zinc chloride
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Summary:The impact of zinc chloride (ZnCl2) and calcium chloride (CaCl2) as well as bovine gelatin (BG) on the gel strength of phosphorylated fish gelatin (PFG) from the skin of unicorn leatherjacket was investigated. The gel strength of PFG increased with increasing concentrations of ZnCl2 and CaCl2 (2.5–40 μmol L−1). A higher gel strength was observed with CaCl2, compared with ZnCl2. The gel strength of PFG with 20 μmol L−1 CaCl2 increased by 15.7%, compared to the control gel. Nevertheless, at higher concentration (40 μmol L−1) of both salts, gel strength of PFG decreased. Hardness of gels decreased with increasing PFG content (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2013.10.033