ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 6 (1), pp. 250-254, January, 2018. © International Scholars Journals
Full Length Research Paper
A study of the gelatin from the skin of the flying gurnard and how it interacts with cassava starch
L. D. Abbey1,2*, P-N. T. Johnson1 and N. K. Howell2
1Food Research Institute (CSIR),P. O. Box M 20, Accra, Ghana.
2School of Biomedical and Molecular Sciences,University of Surrey,Guildford, Surrey GU2 7XH, UK.
*Corresponding author. E-mail: [email protected].
Accepted 27 July, 2017
Abstract
Gelatin extracted from the skin of the flying gurnard (Dactylopterus volitans L,) was characterised and its interaction with cassava starch mixtures of different ratio concentrations was investigated by rheology and differential scanning calorimetry (DSC) . Protein and moisture were the main proximate composition, whilst glycine was the main amino acid. The gelatin had high bloom (275 g) strength with high imino acids, proline and hydroxyproline, content of 217/1000 residues. Gelation temperatures increased as more starch is used in the mixtures, ranging from 19.0°C for gelatin to starch ratio 4:1 to 70.1°C for mixture 1:4. Inclusion of cassava starch also increased the elastic modulus of the gelatin phase. Therefore, gelatin from flying gurnard skin has a potential to serve as an alternative source of non-bovine or porcine gelatin for food applications.
Key words: Gelatin, amino acids, bloom strength, storage modulus, starch.