Characteristics and gelling properties of gelatin from goat skin as affected by drying methods

Sulaiman Mad-Ali; Soottawat Benjakul; Thummanoon Prodpran; Sajid Maqsood

doi:10.1007/s13197-017-2597-5

Characteristics and gelling properties of gelatin from goat skin as affected by drying methods

Sulaiman Mad-Ali, Soottawat Benjakul, Thummanoon Prodpran, Sajid Maqsood

Research output: Contribution to journal › Article › peer-review

35 Citations (Scopus)

Abstract

Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.

Original language	English
Pages (from-to)	1646-1654
Number of pages	9
Journal	Journal of Food Science and Technology
Volume	54
Issue number	6
DOIs	https://doi.org/10.1007/s13197-017-2597-5
Publication status	Published - May 1 2017

Keywords

Characteristic
Drying
Gel strength
Goat skin
Property

ASJC Scopus subject areas

Food Science

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10.1007/s13197-017-2597-5

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title = "Characteristics and gelling properties of gelatin from goat skin as affected by drying methods",

abstract = "Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.",

keywords = "Characteristic, Drying, Gel strength, Goat skin, Property",

author = "Sulaiman Mad-Ali and Soottawat Benjakul and Thummanoon Prodpran and Sajid Maqsood",

note = "Funding Information: The authors would like to express their sincere thanks to the PSU Halal Institute (Contract No. AGR01H57), Hat Yai campus and the Graduate School of Prince of Songkla University, for the financial support. Publisher Copyright: {\textcopyright} 2017, Association of Food Scientists & Technologists (India).",

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AU - Mad-Ali, Sulaiman

AU - Benjakul, Soottawat

AU - Prodpran, Thummanoon

AU - Maqsood, Sajid

N1 - Funding Information: The authors would like to express their sincere thanks to the PSU Halal Institute (Contract No. AGR01H57), Hat Yai campus and the Graduate School of Prince of Songkla University, for the financial support. Publisher Copyright: © 2017, Association of Food Scientists & Technologists (India).

PY - 2017/5/1

Y1 - 2017/5/1

N2 - Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.

AB - Characteristics and gel properties of spray-dried goat skin gelatin (SDGG) and freeze-dried counterpart (FDGG) were determined, in comparison with commercial bovine gelatin (BG). SDGG gel had the similar gel strength to FDGG gel and their gel strengths were higher than that of BG gel. SDGG gel showed slightly higher a* and b* values as well as the higher solution turbidity than those of FDGG. Both SDGG and FDGG solutions could set at room temperature (25–28 °C) within 18.52–19.30 min and showed the gelling and melting temperatures of 25.14–25.23 and 34.09–34.18 °C, respectively. Gels from SDGG and FDGG had the denser structure with smaller voids than that from BG. Therefore, drying methods affected the characteristics and gel properties of gelatin from goat skin to some degree.

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KW - Property

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Characteristics and gelling properties of gelatin from goat skin as affected by drying methods

Abstract

Keywords

ASJC Scopus subject areas

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