Improving gelation properties of fish gelatin by nonthermal processes

Download

index.pdf

Date

2019

Author

Sezer, Pürlen

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

286
views

122
downloads

Gelatin is mostly obtained from skin, bone or connective tissues of bovine or porcine land animals. Gelatin is commonly used in confectionery products as the main gelling agent and as a hydrocolloid and stabilizer in liquid food systems. Due to religious preferences, helal gelatin has started to be very common in Middle Eastern countries and bovine gelatin is mainly utilized for that purpose. Gelatin could also be obtained from fish which is very abundant in nature however it has weak gelation ability. There are different studies in the literature that explored the gelation ability of fish gelatin by adding additional substances as CaCl2 or other hydrocolloids. In this research, it is hypothesized that fish gelatin could be modified by using processing techniques as High Hydrostatic Pressure (HHP) and ultrasonication (US). HHP was applied at 400 MPa, at two different temperatures (10o C and 30o C) by keeping process time constant at 15 minutes. Ultrasonication experiments were conducted at 24 kHz at two different amplitudes (100% and 60%) for 5 and 10 minutes. In order to compare the gelation abilities of the fish gelatin, bovine gelatin is used as a commercial gelatin type. The results showed that HHP treatment on fish and bovine gelatin could stabilize gelatin network by organizing the structure and reduce free volume. Furthermore, US treatment could destroy gelatin network, change gelation mechanism and decrease the degree of aggregation. NMR spectroscopy vi measurements were useful to monitor change in protein structures and intramolecular forces between protein and water molecules. Gelation properties and hydration of gelatins were identified by using T1 and T2 values. When the T2 results of fish and bovine gelatin were compared, it concluded that the free water of fish gelatin was higher than bovine. Moreover, gelation capability of the bovine gelatin was higher than fish gelatin. In order to estimate the change in the amino acid structure of the gelatin after HHP and US treatments, FTIR measurements were used. FTIR results indicated that the secondary structure of the amino acids was rearranged after treatments.

Subject Keywords

Gelatin., Fish Gelatin, HHP, US, FTIR, NMR Relaxometry, Gelation.

URI

http://etd.lib.metu.edu.tr/upload/12623336/index.pdf
https://hdl.handle.net/11511/43576

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Improving the physical properties of fish gelatin by high hydrostatic pressure (HHP) and ultrasonication (US) Sezer, Purlen; Okur, İlhami; Öztop, Halil Mecit; Alpas, Hami (2020-04-01) In this study, it was aimed to improve the physical properties of fish gelatin by using high hydrostatic pressure (HHP) and ultrasonication (US). Gelatin solutions were exposed to different pressures and ultrasonication separately and gelled afterwards. The physicochemical measurements based on gel strength, turbidity and rheology experiments showed that HHP treatment on fish and bovine gelatin stabilized the gelatin network by organising the structure and reducing the free volume. Both processing methods (...
Protein-based materials in load-bearing tissue-engineering applications Sayin, Esen; Baran, Erkan Turker; Hasırcı, Vasıf Nejat (2014-01-01) Proteins such as collagen and elastin are robust molecules that constitute nanocomponents in the hierarchically organized ultrastructures of bone and tendon as well as in some of the soft tissues that have load-bearing functions. In the present paper, the macromolecular structure and function of the proteins are reviewed and the potential of mammalian and non-mammalian proteins in the engineering of load-bearing tissue substitutes are discussed. Chimeric proteins have become an important structural biomater...
Graphene Oxide Incorporated Silicate Doped Nano-hydroxyapatite Novel Composite for Bone Tissue Engineering Dalgıç, Ali Deniz; Tezcaner, Ayşen; Keskin, Dilek; Evis, Zafer (2018-06-05) Hydroxyapatite, as the natural inorganic phase of the bone tissue has been widely used as the main structure of bone tissue scaffolds. In studies, ion substitution into hydroxyapatite structure enhanced the osteogenic properties. Silicon is an ion that was used to produce silicate doped hydroxyapatite (SiHA). SiHA is reported to promote proliferation and osteogenic activity of osteoblasts. Graphene oxide (GO) is formed by functionalization of graphene with oxygen-containing groups, reported to enhance adhes...
Synthesis and sintering of B, Sr, Mg multi-doped hydroxyapatites: Structural, mechanical and biological characterization Yedekçi, Buşra; Tezcaner, Ayşen; DEMİR, TEYFİK; Evis, Zafer (2021-03-01) Hydroxyapatite (HA, Ca-10(PO4)(6)(OH)(2)) is the main constituent mineral of bone and teeth in mammals. Due to its outstanding biocompatibility and osteoconductive capabilities, it is preferred for bone repair and replacement. Owing to high potential to have excellent biological properties, ternary ions-doped HAs have just begun to be investigated in the biomedical field and preparing multi-doped HAs is a fairly new approach. Boron (B, BO33-), strontium (Sr, Sr2+) and magnesium (Mg, Mg2+) provide a benefici...
Characterization of Pectin-Based Gels: A 1H Nuclear Magnetic Resonance Relaxometry Study Beira, Maria J.; Öztop, Halil Mecit; Sebastião, Pedro J. (2021-10-01) Rare sugars are monosaccharides and their derivatives that are not commonly found in nature. d-Allulose is a rare sugar that is C-3 epimer of fructose and presents an alternative to sucrose with potential health benefits. In this study, different amounts of sucrose, d-allulose, and soy protein isolate (SPI) were used to prepare a set of pectin gels. The effect of these ingredients on the gels was studied at both a molecular level, by 1H nuclear magnetic resonance (NMR) relaxometry, and a macroscopic level, ...

Citation Formats

P. Sezer, “Improving gelation properties of fish gelatin by nonthermal processes,” Thesis (M.S.) -- Graduate School of Natural and Applied Sciences. Food Engineering., Middle East Technical University, 2019.