Abstract: |
Chemical
modification of gelatine from New Zealand hoki (Macruronus novaezelandiae) skins were carried out using three
different cross-linking agents namely, genipin, glutaraldehyde, and caffeic
acid. The chemically modified gelatines exhibited better physical properties,
such as higher gel strength, melting point, and rheological properties than the
uncross-linked ones. Gelatine cross-linked with added glutaraldehyde gave the
highest gel strength and melting point (231 g, 21.9 °C) than those cross-linked with caffeic acid (229 g, 21.6 °C) and genipin (211 g, 20.5 °C) at a concentration of 0.133 M, 0.111 M, and 0.044 M,
respectively. The elastic modulus (G') and the loss modulus (G") of gelatines with
added chemical cross-linking agents were higher than those of the
uncross-linked ones. Transglutaminase (TG) cross-linked gelatin exhibited the
best gel strength and melting points which were close to the bovine gelatine. These
improved properties of gelatine could lead to the development of products in the
food industry that meet the consumer demands.
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