title: Solubilization of bovine gelatin using power ultrasound: gelation without heating.
abstract: The aim of this study was to investigate the efficacy of power ultrasound without using any heating stage in solubilizeing gelatin dispersions, and to characterize the mechanical and microstructural properties of the resulting gels using texture analysis and scanning electron microscopy, respectively. Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. For solubilising gelatin, an ultrasound equipment with a frequency of 20 kHz, amplitude of 100% and power range of 50-150 W was used. Aqueous gelatin dispersions (4% w/v) were subjected to ultrasound for different times (40-240 s) at a constant temperature of 13C. Applying ultrasound to gelatin dispersions caused increases in water absorption and water solubility of the hydrocolloid. The textural parameters of the resulting gelatin gels, increased with increasing time and power of ultrasound. Moreover, a generalized Maxwell model with three elements was used for calculating relaxation times of the gels. The microstructural observations by SEM showed that the structural cohesiveness of the gels increased by increasing ultrasonication time. Ultrasound-assisted solubilization of gelatin can have emerging implications for industrial uses in pharmaceuticals, food and non-food systems.
  
  
  
  Usually to prepare a gel from gelatin, a primary heating stage of at about 40C or above is required to solubilize gelatin macromolecules. Therefore, the use of gelatin as a hydrocolloid in food processings or pharmaceutical formulations which lack a heating step has been a technological and practical challenge. In this study solubilizing gelatin dispersions using power ultrasound without any heating was successfully performed. Ultrasound-assisted solubilisation of gelatin can have emerging implications for industrial uses in pharmaceuticals, food, and non-food systems, for example, to conserve heat sensitive compounds.
authors.affiliation: School of Biomedical Sciences, Graham Centre for Agricultural Innovation and ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, New South Wales, Australia.|Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Asgar
authors.initials: A
authors.lastname: Farahnaky
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Fatemeh
authors.initials: F
authors.lastname: Zendeboodi
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Rezvan
authors.initials: R
authors.lastname: Azizi
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
authors.forename: Gholamreza
authors.initials: G
authors.lastname: Mesbahi
authors.affiliation: Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.|NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Wagga Wagga, New South Wales, Australia.
authors.forename: Mahsa
authors.initials: M
authors.lastname: Majzoobi
mesh_terms: D000818:Animals; D002417:Cattle; D004339:Drug Compounding / Q000379:methods; D005511:Food Handling / Q000379:methods; D005780:Gelatin / Q000737:chemistry* / Q000528:radiation effects*; D005782:Gels / Q000737:chemistry*; D006361:Heating; D008855:Microscopy, Electron, Scanning; D012995:Solubility; D013696:Temperature; D000069453:Ultrasonic Waves; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D005782:Gels; D014867:Water; D005780:Gelatin
keywords: gelatin; power ultrasound; solubility; viscosifying