Gelatin is a protein derived from partial hydrolysis of collagen obtained from animal skin and bones. The novel method promises at least another chemometrics method for FTIR related analysis and the possibilities for other applications are endless. The c-FACS method is rigor and faster than PCA and LDA in differentiating the gelatin sources. Furthermore, a clear distinction for porcine gelatin was observed in coordinated FACS. The results obtained from c-FACS method showed that each bovine, porcine and fish gelatin possessed dominant wavenumbers at 1470–1475 cm −1, 1444–1450 cm −–1500 cm −1 respectively, which represent their unique signatures. The gelatin spectra at Amide and 1600–1000 cm −1 regions were analyzed using c-FACS and the results were compared to principal component analysis (PCA) and linear discriminant analysis (LDA). In this study, Fourier transform infrared (FTIR) spectroscopy was used in combination with chemometrics fuzzy autocatalytic set (c-FACS) to distinguish between bovine, porcine and fish gelatins. Numerous studies for identification of gelatin sources have been reported. Fish gelatin is becoming alternative source of gelatin due to concern on health issue and religious constraints. Gelatin is mainly derived from bovine and porcine sources. The concentration used has a direct impact on syneresis (higher concentration will decrease presence of liquid at the surface of yogurt).Gelatin is a protein substance that is widely used in food and pharmaceutical industries. High Bloom gelatin is used at lower concentration than medium Bloom gelatin. A reduced-fat dairy product needs a gelatin with medium to high Bloom. For example, removing fat from dairy takes away some of the mouthfeel and structure - gelatin helps to replace this. The desired creaminess of a dairy product is dependent on the gelatin type and the concentration being used. This is linked to the viscosity of the gelatin. The relative viscosity of gelatin will determine the overall texture and creaminess when practically applied.įor instance, the texture of gummies can range from short to long, with shorter texture being softer. Viscosity can be tailored to different applications requiring specific levels of thickness and creaminess (food applications). While bloom is measured on the gelified product, viscosity is measured on the gelatin solution. Viscosity is the resistance to flow and is expressed in m.Pa.s (milliPascal-second). So getting a specific Bloom or viscosity depends on the raw materials selected and the process itself. ![]() The gelatin exhibiting the higher Bloom (gel strength) comes from the early extractions while the gelatins with the lower Bloom come from later extractions. Several successive extraction steps are usually done to make sure all the collagen is extracted. The solution containing the pre-treated raw material is heated. ![]()
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