2000•Journal of Agricultural and Food ChemistryRequires access

Physical Properties of Shark Gelatin Compared with Pig Gelatin

Keiji Yoshimura, Mariko Terashima, Daiki Hozan, Takahito Ebato, Y. Nomura, Yasuhiro Ishii, Kunio SHIRAI

Abstract

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.

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Key concepts: Gelatin, Viscoelasticity, Rheology, Chemistry, Materials science, Chromatography, Composite material, Biochemistry