![]() ![]() Insoluble collagen is turned soluble by pretreating it with either acid or alkali. Gelatin is gel forming protein obtained from denaturation of collagen by its partial hydrolysis. Its property of forming an oil-in-water emulsion could be used to partially replace the fat to produce low-fat and reduced-calorie products (GME 2020). Stabilizing property of gelatin is utilized in food foams, cream cheese, cottage cheese, ice cream and in fruit salads. Besides, being good in heat transfer and holding juice during cooking, it is used in meat canning industry (Mariod and Adam 2013). In meat industry, gelatin is utilized as coating substance to provide glaze and retard color deterioration (Tyburcy et al. It is also used as clarifying agent in juice and beverage industry and provides consistency to yoghurt and desserts. Further use includes instant sauces and soups, edible film for confectionery items and pastry fruit toppings (Karim and Bhat 2008). Gelatin is an important food additive for providing texture, chewiness and foam stability to confectionery products, imparting mouth feel and chewiness to jelly products as well as it is added to dairy products for its ability to provide texture and stability (Nishimoto et al. Based on the results obtained, bromelain, particularly at level 20, could be used to obtain a better quality gelatin with higher yield compared to zingibain. Larger particle size, denser and inter-connected irregular network was observed in B20 under scanning electron microscopy. Loss of molecular order was noticed in Z5 as elaborated by Fourier transform infrared (FTIR) spectroscopy. Only smear bands were observed in GEZ gelatins whereas GEB samples revealed presence of low molecular weight polypeptides. β and α chains were absolutely degraded in all GEB and GEZ samples. Viscosities of GEZ gelatins were significantly (P < 0.05) lower than the gelatins extracted using bromelain (GEB). The zingibain extracted gelatin (GEZ) samples failed to form gel. The yield and gel strength were 17.90% and 283.35 g for the control samples and 22.26% and 160.88 g for B20 samples. Control gelatin was extracted without enzymatic pretreatment. Bovine skin was incubated with plant enzymes bromelain (B) and zingibain (Z) at the level of 0, 5, 10, 15, 20 and 25 unit/g of skin and gelatin was extracted at 60 ☌ for 6 h. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |