title: Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket.
abstract: The characteristics and gelling property of gelatin from the skin of unicorn leatherjacket, phosphorylated with sodium tripolyphosphate (STPP) at various concentrations (0.25%, 0.50%, 0.75% and 1.00% w/w), for different times (1 and 3h) at 65°C, were studied. With the increase of STPP concentration and time, no increase in bound phosphate was observed. The highest gel strength was obtained for gelatin phosphorylated using 0.25% STPP for 1h (P<0.05). When the effect of pH (5, 7, 9 and 11) on phosphorylation and gel property of gelatin was investigated, gelatin phosphorylated at pH 9 had the highest gel strength (204.3g) (P<0.05) and exhibited a finer and more compact network structure with smaller pores. Gelatin became negatively charged (-3.89mV) and might undergo an ionic interaction to a higher extent, thereby strengthening the gel network. Thus, the phosphorylation, under the appropriate condition, could improve the gelling property of gelatin from the skin of unicorn leatherjacket.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
authors.forename: Phanngam
authors.initials: P
authors.lastname: Kaewruang
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.forename: Thummanoon
authors.initials: T
authors.lastname: Prodpran
mesh_terms: D000818:Animals; D029941:Fish Proteins / Q000737:chemistry* / Q000378:metabolism; D005780:Gelatin / Q000737:chemistry* / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D010473:Perciformes / Q000378:metabolism*; D010766:Phosphorylation; D012867:Skin / Q000737:chemistry / Q000378:metabolism*
chemical_list: D029941:Fish Proteins; D005780:Gelatin
keywords: Gelatin; Gelling property; Phosphorylation; Sodium tripolyphosphate; Unicorn leatherjacket