Impact of the origin of gelatins on their intrinsic properties

Abstract

Gelatins with differences in biological origin (bovine, porcine, fish and poultry) and Bloom strength (from 100 to 270 8Bloom) were studied to investigate their characteristics in accordance with their intrinsic properties. Statistical differences were found in most of the parameters evaluated (8Bloom, intrinsic viscosity [Z], pH, isoelectric point [IEP], and specific charge quantity). The [Z] indicated hydrodynamic volume degree of the macromolecules at dilute concentrations of gelatin. Meanwhile, the gel strength was dependent on the intermolecular hydrogen bonding. 8Bloom and intrinsic viscosity showed very poor correlation (R250.4). Samples with similar 8bloom showed very different intrinsic viscosities. The acid-extracted gelatins exhibited high specific charge quantity (40.15 meq/g) and IEP (8.0) compared to the bovine alkali extracted sample (50.04 meq/g). Electro kinetic characteristics of gelatine molecules appeared to obey the differences due to extraction method during manufacture rather than source. © 2012 Taylor & Francis.