The pH-responsive phase separation of type-A gelatin and dextran characterized with static multiple light scattering (S-MLS)
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Separation process
Coalescence (physics)
Gelatin
Gelatin, a well-known biocompatible polymer, is a derivative of collagen obtained by the heat denaturation of collagen. The properties of gelatin vary depending on the sources and extraction techniques. Gelatin is remarkably known for its special gel-forming ability, which makes it a suitable material for exploring the fundamental functional features in colloid studies. Gelatin is widely explored by the scientific community because of its unique characteristics and is highly demanded by various industries such as food, pharmaceutical, cosmetic, photographic, etc. This chapter focuses on the various sources, extraction, and properties of gelatin and provide an insight into gelatin in recent applications.
Gelatin
Biocompatible material
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This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.
Gelatin
Hydroxyproline
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The purpose of this review article is to examine the method of making gelatin, the characteristics of gelatin from the results of research that has been carried out in Indonesia and the benefits of fish gelatin. Based on a review of various articles and other literature, it can be concluded that fish bone gelatin can be extracted by the acid method. The production of fishbone gelatin consists of 4 stages, the preparation of raw materials includes removal of non-collagen components from raw materials, conversion of collagen to gelatin, purification of gelatin by filtering and finally drying and powdering. Fishbone gelatin can be applied to both the food and non-food industries.
Gelatin
Fish bone
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Gelatin is a product of hydrolysis of collagen protein from animals that are partially processed. Gelatin used in food and non food industries. Gelatin is produced when many import of raw skins and bones of pigs and cows. Goat skins potential as a raw material substitution that still doubt its halal. Process production of gelatin determine the properties of gelatin. The objectives of this research were to determine amino acid profile, group of functional and molecular weight distribution of gelatin made from goat skins which was produced through a process of acid. The skin of male Bligon goat, 1.5 to 2.5 year old was used as raw materials. Process production of gelatin was using acid type acetic acid (CH 3 COOH 0.5 M) (v/v) as curing material. The experimental design applied in this study and commercial gelatin was used as control. The results showed that gelatin produced from goat skin through the process of acid had properties identical with commercial gelatin. It can be concluded that the gelatin has the potential substitute product of commercial gelatin. Keywords : collagen, gelatin, goat skin, curing, acid process
Gelatin
Amino Acid Analysis
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This paper reviewed the researches and applications of coalescence separation technique in oil/water separation, analyzed the basic process of coalescing separation and the factors influencing the coalescing separation efficiency. The principle of the three stages in the coalescence process: capture of the droplet, coalescence of the droplet and sedimentation of the droplet, were interpreted in detail. In addition, the effects of the fiber size and surface property, the velocity and other factors on the efficiency of the oil and water separation were analyzed. Finally, the existing problems in this field were summarized and development tendency of the coalescence separation technique was pointed out.
Coalescence (physics)
Separation process
Separation (statistics)
Separation method
Gravity separation
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Physical properties of shark gelatin were examined during gel formation and postgelation in comparison with pig gelatin. Samples with various concentrations and pH values were evaluated by breaking strength, dynamic viscoelasticity, and dynamic light scattering. Sol−gel and gel−sol transition temperatures for shark gelatin were remarkably lower than those for pig gelatin. Shark gelatin gel shows a narrower pH range to form a stable gel compared with pig gelatin. Melting enthalpy of shark gelatin gel was greater than that of pig gelatin gel, and G' of shark gelatin gel changed more extensively with rising temperature in comparison with pig gelatin gel. It is concluded that shark gelatin has different characteristics from pig gelatin not only for gel characteristics but also for the solution property. Keywords: Gelatin; rheology; viscoelasticity; shark; gel
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The combined modification (phthalation followed esterification) of gelatin and the effect of esterification on the isoelectric point of phthalated gelatin were studied. The experimental results showed.1. The isoeleetric point of the parent alkali-processed gelatin is 4.57. 2. After the carboxy groups of gelatin were esterified with ethanol, the isoeleetric point of esterified gelatin may be raised up to 5.78 even to 9.60 depending on the degree of esterification. 3. The isoeleetric point of esterified and then phthalated gelatin (PEA gelatin) was 0.48 pH unit higher than that of phthalated gelatin (PA gelatin). 4. The coagulating property of PA and PEA gelatin differs greatly.
Gelatin
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Fish gelatin, partially hydrolyzed or denatured collagen, has received attention as the alternative of mammalian and avian gelatin. It can be extracted from the by-products rich in collagen such as fish skin, bone, scale, or the skin of some invertebrate, and so on. Composition and properties of fish gelatin can be governed by the sources of raw materials. Processing parameters such as pretreatment, extraction temperature, bleaching, drying, and so on influence the chemical and functional properties of gelatin. Generally, fish gelatin exhibited lower functional properties than those from land animals, thereby limiting the applications of fish gelatin. Several approaches have been therefore developed to improve the properties of fish gelatin via modification using chemical or enzymatic processes. Therefore, fish gelatin can be applied more widely in several industries.
Gelatin
Limiting
Fish processing
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Gelatin, a well-known biocompatible polymer, is a derivative of collagen obtained by the heat denaturation of collagen. The properties of gelatin vary depending on the sources and extraction techniques. Gelatin is remarkably known for its special gel-forming ability, which makes it a suitable material for exploring the fundamental functional features in colloid studies. Gelatin is widely explored by the scientific community because of its unique characteristics and is highly demanded by various industries such as food, pharmaceutical, cosmetic, photographic, etc. This chapter focuses on the various sources, extraction, and properties of gelatin and provide an insight into gelatin in recent applications.
Gelatin
Biocompatible material
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