Proteins as texture modifiers

Ritzoulis, Christos; Karayannakidis, Panayotis D.

doi:10.1016/b978-1-78242-333-1.00003-6

Cited by 4 publications

(3 citation statements)

References 103 publications

(63 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is also referred to as Bloom value or Bloom strength, when the measurement is carried out under specific conditions [7]. Commercial gelatins exhibit a broad range of Bloom values from 50 to 325 g [32], including low Bloom (<150 g), medium Bloom (150-220 g) and high Bloom (>220 g) [7,49].…”

Section: Gel Strengthmentioning

confidence: 99%

Utilization of Blackmouth Catshark (Galeus melastomus) Skins as an Alternative Source of Gelatin: Extraction and Physicochemical Characterization in Comparison to Porcine Skin Gelatin

Karayannakidis,

Chatziantoniou,

Lee

2024

Biomass

View full text Add to dashboard Cite

The present study investigated the potential use of blackmouth catshark (Galeus melastomus) skins for gelatin production by employing a combined alkaline and acidic process. The yield of dry gelatin was relatively high (13.95%), showing a high protein content (87.80%), but low moisture (10.64%), ash (1.34%) and lipid (0.03%) contents, on a wet weight basis. Fish skin gelatin showed better color properties (>L*, <+b* values) than porcine skin gelatin and exhibited similar gel strength (315.4 g) and higher viscosity (5.90 cP) than the latter (p < 0.05). Although the electrophoretic study revealed that fish skin gelatin was degraded to a lesser extent than its mammalian counterpart, the resulting fish skin gelatin gels melted at a significantly lower temperature (Tm = 21.5 °C), whereas the reverse process (i.e., gelling) also occurred at a lower temperature (Ts = 10.6 °C) and required more time (ts = 29.5 min) compared to porcine skin gelatin gels (Tm = 30.4 °C, Ts = 19.4 °C and ts = 20.7 min). These differences were attributed to the different imino acid content, which was greater in mammalian gelatin (p < 0.05). The results suggested that the skins from blackmouth catshark can be potentially used as an alternative raw material for gelatin production, which will fill the needs of more diverse cultures that do not consume pork- or cow-related products.

show abstract

Section: Gel Strengthmentioning

confidence: 99%

Utilization of Blackmouth Catshark (Galeus melastomus) Skins as an Alternative Source of Gelatin: Extraction and Physicochemical Characterization in Comparison to Porcine Skin Gelatin

Karayannakidis,

Chatziantoniou,

Lee

2024

Biomass

View full text Add to dashboard Cite

show abstract

“…Proteins are major constituents of foods and participate in the formation of food structures that can act as regulators in nutrient release or texture modifiers. In this regard, proteins can provide different polymers with structural and functional properties such as thickening, gelling, emulsification and foaming, resulting from applied temperature treatments, changes in pH or ionic strength, high pressure processing, or enzymatic hydrolysis, among others (Ritzoulis & Karayannakidis, 2015). Gelation is one of the most important properties of food proteins.…”

Section: Macronutrients As Structuring Ingredients Of Tmfmentioning

confidence: 99%

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Gallego

Barat

Grau

et al. 2022

Trends in Food Science & Technology

View full text Add to dashboard Cite

“…In addition, both the nano-and microstructure of the gels can be easily adapted during the microstructuring process. [124] Within this thesis, two structuring methods were used to make protein microparticles (MPs): heat-and cold gelation. For both methods, whey protein was taken as starting material.…”

Section: Whey Protein Microparticlesmentioning

confidence: 99%

Water-binding of protein particles

Peters¹

View full text Add to dashboard Cite

Proteins as texture modifiers

Cited by 4 publications

References 103 publications

Utilization of Blackmouth Catshark (Galeus melastomus) Skins as an Alternative Source of Gelatin: Extraction and Physicochemical Characterization in Comparison to Porcine Skin Gelatin

Utilization of Blackmouth Catshark (Galeus melastomus) Skins as an Alternative Source of Gelatin: Extraction and Physicochemical Characterization in Comparison to Porcine Skin Gelatin

Compositional, structural design and nutritional aspects of texture-modified foods for the elderly

Water-binding of protein particles

Contact Info

Product

Resources

About