IMPROVEMENT OF LIZARD FISH (SAURIDA TUMBIL) SKIN GELATIN PROPERTIES BY THE COENHANCERS MAGNESIUM SULPHATE, GLYCEROL, KATIRA, SUCROSE AND AMMONIUM NITRATE

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BEHNAM SH.; TAHERI A.; KAKOEI H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:7 | Issue:3 Page(s): 21-32

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Title

IMPROVEMENT OF LIZARD FISH (SAURIDA TUMBIL) SKIN GELATIN PROPERTIES BY THE COENHANCERS MAGNESIUM SULPHATE, GLYCEROL, KATIRA, SUCROSE AND AMMONIUM NITRATE

Author(s)

BEHNAM SH. | TAHERI A. | KAKOEI H. | Issue Writer Certificate

Keywords

GELATINQ2

LIZARD FISHQ2

ISOELECTRIC POINTQ3

FUNCTIONAL PROPERTIESQ2

KATIRAQ3

GLYCEROLQ3

Abstract

Fish skin GELATIN could be substitutes for mammalian GELATINs. But fish GELATINs have low gelling and melting temperatures. In this research improvement of FUNCTIONAL PROPERTIES of LIZARD FISH skin GELATIN (melting point, gelling point and bloom) evaluated by mgso4 (0.1 and 0.5 M), GLYCEROL (15%), NH4NO3 (5%), KATIRA (0.5 and 1.2%) and sucrose in three pH (4, 5, 6). All materials have significant different (p<0.05) to the control. Based on results GLYCEROL, KATIRA (0.5%) and sucrose have maximum effect on improvement of FUNCTIONAL PROPERTIES and pH 6>5>4 had enhancer effects on the variables .This improvement of gel properties is due to the fact that this materials stabilizes hydrogen bonding and in higher pH the GELATIN pH is closer to the Isoelecteric point of the protein. KATIRA is a natural material and due to minimum usage, has the best effect. Results of this research registered in the Iran Invention Office (number 48947).

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APA: Copy

BEHNAM, SH., TAHERI, A., & KAKOEI, H.. (2010). IMPROVEMENT OF LIZARD FISH (SAURIDA TUMBIL) SKIN GELATIN PROPERTIES BY THE COENHANCERS MAGNESIUM SULPHATE, GLYCEROL, KATIRA, SUCROSE AND AMMONIUM NITRATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 7(3), 21-32. SID. https://sid.ir/paper/72815/en

Vancouver: Copy

BEHNAM SH., TAHERI A., KAKOEI H.. IMPROVEMENT OF LIZARD FISH (SAURIDA TUMBIL) SKIN GELATIN PROPERTIES BY THE COENHANCERS MAGNESIUM SULPHATE, GLYCEROL, KATIRA, SUCROSE AND AMMONIUM NITRATE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;7(3):21-32. Available from: https://sid.ir/paper/72815/en

IEEE: Copy

SH. BEHNAM, A. TAHERI, and H. KAKOEI, “IMPROVEMENT OF LIZARD FISH (SAURIDA TUMBIL) SKIN GELATIN PROPERTIES BY THE COENHANCERS MAGNESIUM SULPHATE, GLYCEROL, KATIRA, SUCROSE AND AMMONIUM NITRATE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 7, no. 3, pp. 21–32, 2010, [Online]. Available: https://sid.ir/paper/72815/en

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