Effects of pH on functional rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin

Sarbon N. M., . and Nurul A. G., . Effects of pH on functional rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin. pp. 572-583. ISSN 22317546

This study examines and compares the influence of pH on the functional rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying fat binding foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(18).pdf

Abstract

This study examines and compares the influence of pH on the functional rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying fat binding foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin.

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Item Type:	Article
AGROVOC Term:	Eels
AGROVOC Term:	Bovines
AGROVOC Term:	Gelatin
AGROVOC Term:	Functional foods
AGROVOC Term:	Rheological properties
AGROVOC Term:	Structural change
AGROVOC Term:	Collagen
AGROVOC Term:	Animal tissues
AGROVOC Term:	Skin
AGROVOC Term:	Bones
Geographical Term:	Malaysia
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	26 Apr 2025 16:37
URI:	http://webagris.upm.edu.my/id/eprint/22064

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