Chicken gelatin modification by caffeic acid : A response surface methodology investigation
Copyright © 2021 Elsevier Ltd. All rights reserved..
Chemical modifications of gelatin from mechanically separated chicken meat (MSM) residue were practiced using caffeic acid as a cross-linker. The effects of oxidation period (OP), cross-linking temperature (CT), and caffeic acid (CA) concentration were investigated. Experiments were performed using Response Surface Methodology (RSM). The effects of 16 different cross-linking modifications on the physicochemical properties of chicken gelatin gels were investigated. Maximum gel strength was determined at 12.5 min OP, 50 °C CT and 2.5% CA concentration and this was 63% higher than the control (uncross-linked chicken gelatin). Temperature has an increasing effect on the degree of cross-linking value up to a certain degree. The highest degree of cross-linking was observed at between 50° and 55 °C. The color characteristics of gels were affected by cross-linking having more brown color. Overall this study demonstrated that caffeic acid has a potential to be an efficient natural cross-linking factor increasing the mechanical properties of chicken gelatin thermo-irreversibly.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:351 |
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| Enthalten in: |
Food chemistry - 351(2021) vom: 30. Juli, Seite 129269 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Erge, Aydın [VerfasserIn] |
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| Links: |
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| Themen: |
9000-70-8 |
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| Anmerkungen: |
Date Completed 05.04.2021 Date Revised 05.04.2021 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1016/j.foodchem.2021.129269 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM321986709 |
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| 520 | |a Copyright © 2021 Elsevier Ltd. All rights reserved. | ||
| 520 | |a Chemical modifications of gelatin from mechanically separated chicken meat (MSM) residue were practiced using caffeic acid as a cross-linker. The effects of oxidation period (OP), cross-linking temperature (CT), and caffeic acid (CA) concentration were investigated. Experiments were performed using Response Surface Methodology (RSM). The effects of 16 different cross-linking modifications on the physicochemical properties of chicken gelatin gels were investigated. Maximum gel strength was determined at 12.5 min OP, 50 °C CT and 2.5% CA concentration and this was 63% higher than the control (uncross-linked chicken gelatin). Temperature has an increasing effect on the degree of cross-linking value up to a certain degree. The highest degree of cross-linking was observed at between 50° and 55 °C. The color characteristics of gels were affected by cross-linking having more brown color. Overall this study demonstrated that caffeic acid has a potential to be an efficient natural cross-linking factor increasing the mechanical properties of chicken gelatin thermo-irreversibly | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Chicken gelatin | |
| 650 | 4 | |a Gel strength | |
| 650 | 4 | |a Natural cross-linking | |
| 650 | 4 | |a Physicochemical property | |
| 650 | 4 | |a Poultry by-product | |
| 650 | 7 | |a Caffeic Acids |2 NLM | |
| 650 | 7 | |a Gelatin |2 NLM | |
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