Physical Properties of Shark Gelatin Compared with Pig Gelatin
Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temper...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2000-06, Vol.48 (6), p.2023-2027 |
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| container_end_page | 2027 |
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| container_issue | 6 |
| container_start_page | 2023 |
| container_title | Journal of agricultural and food chemistry |
| container_volume | 48 |
| creator | Yoshimura, Keiji Terashima, Mariko Hozan, Daiki Ebato, Takahito Nomura, Yoshihiro Ishii, Yasuhiro Shirai, Kunio |
| description | Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G‘ of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. Keywords: Gelatin; rheology; viscoelasticity; shark; gel |
| doi_str_mv | 10.1021/jf990887m |
| format | Article |
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Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G‘ of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. 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Agric. Food Chem</addtitle><description>Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G‘ of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. 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Psychology</subject><subject>Gelatin - chemistry</subject><subject>Gels</subject><subject>Sharks</subject><subject>Skin - chemistry</subject><subject>Swine</subject><subject>Thermodynamics</subject><subject>Viscosity</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpt0E1v1DAQgGELgdpt6YE_gHKglTgEPHEc25dKdNUPpEpE2m0PXKxxYrNeks1iZ9X23-MqS-HAyYd5NGO9hLwD-gloAZ_XTikqpehfkRnwguYcQL4mM5qGueQVHJKjGNeUUskFPSCHkLQsVTEj5_XqKfoGu6wOw9aG0duYDS5brDD8zK5th6PfZPOh32Kwbfbgx1VW-x9_Jm_JG4ddtCf795jcXV0u5zf57bfrr_MvtzkyIcfcAAhjUHAwyglTKlky7koGlVXOtNyULZqWcdUwsC04YM7ZosJGtRSRITsmZ9PebRh-7Wwcde9jY7sON3bYRS2gKGhZigQ_TrAJQ4zBOr0NvsfwpIHq51j6JVay7_dLd6a37T9yqpPAhz3AmBK5gJvGx7-uZEXFn2_mE_NxtI8v4xRQV4IJrpf1Qn9nF_dzVd9omfzp5LGJej3swial-8__fgPRPIwn</recordid><startdate>20000601</startdate><enddate>20000601</enddate><creator>Yoshimura, Keiji</creator><creator>Terashima, Mariko</creator><creator>Hozan, Daiki</creator><creator>Ebato, Takahito</creator><creator>Nomura, Yoshihiro</creator><creator>Ishii, Yasuhiro</creator><creator>Shirai, Kunio</creator><general>American Chemical Society</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20000601</creationdate><title>Physical Properties of Shark Gelatin Compared with Pig Gelatin</title><author>Yoshimura, Keiji ; Terashima, Mariko ; Hozan, Daiki ; Ebato, Takahito ; Nomura, Yoshihiro ; Ishii, Yasuhiro ; Shirai, Kunio</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a378t-b117bba751b9f7b498435f4316e9fbd5b4dabd359c31ed1f13ffe26ac9d0aa3a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Elasticity</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gelatin - chemistry</topic><topic>Gels</topic><topic>Sharks</topic><topic>Skin - chemistry</topic><topic>Swine</topic><topic>Thermodynamics</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yoshimura, Keiji</creatorcontrib><creatorcontrib>Terashima, Mariko</creatorcontrib><creatorcontrib>Hozan, Daiki</creatorcontrib><creatorcontrib>Ebato, Takahito</creatorcontrib><creatorcontrib>Nomura, Yoshihiro</creatorcontrib><creatorcontrib>Ishii, Yasuhiro</creatorcontrib><creatorcontrib>Shirai, Kunio</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yoshimura, Keiji</au><au>Terashima, Mariko</au><au>Hozan, Daiki</au><au>Ebato, Takahito</au><au>Nomura, Yoshihiro</au><au>Ishii, Yasuhiro</au><au>Shirai, Kunio</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physical Properties of Shark Gelatin Compared with Pig Gelatin</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2000-06-01</date><risdate>2000</risdate><volume>48</volume><issue>6</issue><spage>2023</spage><epage>2027</epage><pages>2023-2027</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G‘ of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. Keywords: Gelatin; rheology; viscoelasticity; shark; gel</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>10888492</pmid><doi>10.1021/jf990887m</doi><tpages>5</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2023-2027 |
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| subjects | Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Animals Biological and medical sciences Elasticity Food industries Fundamental and applied biological sciences. Psychology Gelatin - chemistry Gels Sharks Skin - chemistry Swine Thermodynamics Viscosity |
| title | Physical Properties of Shark Gelatin Compared with Pig Gelatin |
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