Gelation of fish gelatin studied by multi-particle tracking method

研究成果: ジャーナルへの寄稿記事

抄録

Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were investigated by using a multiple particle tracking method. The slow gelation of the fish gelatin compared to mammalian gelatin enabled us to study the gelation process in detail. The dynamics of microspheres embedded in the gelatin revealed the transition of gelatin from a homogeneous fluid to an elastic gel that is rheologically inhomogeneous at the micron scale.

元の言語英語
記事番号105525
ジャーナルFood Hydrocolloids
101
DOI
出版物ステータス出版済み - 4 2020

Fingerprint

Gelation
Gelatin
gelation
gelatin
Fish
Fishes
Gels
fish
Flavors
Microspheres
gels
Textures
methodology
Fluids
Food
hydrocolloids
Colloids
flavor
texture

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

これを引用

Gelation of fish gelatin studied by multi-particle tracking method. / Maki, Yasuyuki; Annaka, Masahiko.

:: Food Hydrocolloids, 巻 101, 105525, 04.2020.

研究成果: ジャーナルへの寄稿記事

@article{21a8b665e90b449e8a1664b066fd67f3,
title = "Gelation of fish gelatin studied by multi-particle tracking method",
abstract = "Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were investigated by using a multiple particle tracking method. The slow gelation of the fish gelatin compared to mammalian gelatin enabled us to study the gelation process in detail. The dynamics of microspheres embedded in the gelatin revealed the transition of gelatin from a homogeneous fluid to an elastic gel that is rheologically inhomogeneous at the micron scale.",
author = "Yasuyuki Maki and Masahiko Annaka",
year = "2020",
month = "4",
doi = "10.1016/j.foodhyd.2019.105525",
language = "English",
volume = "101",
journal = "Food Hydrocolloids",
issn = "0268-005X",
publisher = "Elsevier",

}

TY - JOUR

T1 - Gelation of fish gelatin studied by multi-particle tracking method

AU - Maki, Yasuyuki

AU - Annaka, Masahiko

PY - 2020/4

Y1 - 2020/4

N2 - Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were investigated by using a multiple particle tracking method. The slow gelation of the fish gelatin compared to mammalian gelatin enabled us to study the gelation process in detail. The dynamics of microspheres embedded in the gelatin revealed the transition of gelatin from a homogeneous fluid to an elastic gel that is rheologically inhomogeneous at the micron scale.

AB - Gelatin from various sources are extensively used as food hydrocolloids. Recently, fish gelatin has attracted special attention because of religious or medical reasons. Most food gels show structural inhomogeneity that may affect their texture and flavor release, although gelatin gels appear transparent and homogeneous. In this study, the local dynamics at the micron scale of the fish gelatin were investigated by using a multiple particle tracking method. The slow gelation of the fish gelatin compared to mammalian gelatin enabled us to study the gelation process in detail. The dynamics of microspheres embedded in the gelatin revealed the transition of gelatin from a homogeneous fluid to an elastic gel that is rheologically inhomogeneous at the micron scale.

UR - http://www.scopus.com/inward/record.url?scp=85075530778&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85075530778&partnerID=8YFLogxK

U2 - 10.1016/j.foodhyd.2019.105525

DO - 10.1016/j.foodhyd.2019.105525

M3 - Article

AN - SCOPUS:85075530778

VL - 101

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

M1 - 105525

ER -