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Modifying and improving the Bloom strength and rheological properties of jellyfish gelatin



Details

  • Journal Title:
    Food Hydrocolloids
  • Personal Author:
  • NOAA Program & Office:
    Sea Grant
  • Description:
    Jellyfish collagen, a structural protein with limited functionality, can be hydrolyzed to produce jellyfish gelatin, a unique and versatile hydrocolloid. This study is the first to investigate the effects of strategic adjustments to the properties of hydrolyzed, demineralized jellyfish gelatin powder (HDJGP) gels. Understanding how these gels resist or do not resist change from modification is crucial in creating tailored/desirable properties for food applications. The HDJGP gels were modified by crosslinking with pomegranate peel polyphenol powder, and adjusting pH, solids concentration, and maturation temperatures. From these tests, the HDJGP gels produced a wide array of Bloom strengths ranging from 4 to 120 g. Dynamic rheological tests revealed that HDJGP gels with higher Bloom values also had improved resistance to deformation. The improved HDJGP gels showed yield and flow points above 175 and 1400 Pa, respectively, and melting temperatures between 17.8 and 19.5 °C. Additionally, HDJGP gels exhibited Herschel-Bulkley behavior, showing high yield stress and consistency index values. This study demonstrates how jellyfish gelatin can be successfully modified to create gels with a wide array of characteristics, including various strengths as well as mechanical and viscoelastic properties. Overall, in-depth investigations of jellyfish gelatin properties are pivotal to building visibility in the marketplace. Jellyfish gelatin has a great potential in a variety of applications such as foods, biomaterials, cosmetics, medicine, and more.
  • Source:
    Food Hydrocolloids, 159, 110692
  • DOI:
  • ISSN:
    0268-005X
  • Format:
    pdf
  • Publisher:
    Elsevier BV
  • Document Type:
    Journal Article
  • Rights Information:
    Accepted Manuscript
  • Compliance:
    Submitted
  • Main Document Checksum:
    urn:sha-512:c6f3e3160513a588c169dffc0878273985ae7449116daed2a16c6f845210cb71ae885af0ff71a472bedc92fb5d9ce16040c5032a0e981ef8f2f736e9c3f8c7e9
  • Download URL:
  • File Type:
    Filetype[PDF - 547.17 KB ]
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