Physicochemical Properties of Mammalian Gelatin in Relation to Membrane Process Requirement

Ying Pei Lim, Abdul Wahab Mohammad

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

In any of the membrane process application, understanding of the characteristics of the feed solution is essential in order to achieve desired level of separation performance. In this study, in an effort to substitute evaporation with membrane processes partially, experiments were carried out to investigate the physicochemical properties of gelatins, namely, molecular weight distribution, pH, viscosity, isoelectric point, and gel strength, which are, of foremost, important parameters in the characterization of gelatin. Two different mammalian gelatins, i. e. from bovine (type B) and porcine (type A) sources, were used in this study. The pH was significantly varied for all gelatins in the vicinity of 4.75-5.51 (±0.01). Experimental result revealed that both sources of mammalian gelatin contained components of different molecular weights with wide distribution ranging from 10 to 400 kDa. Analysis of the molecular weight distribution result also showed strong correlation between average molecular weight and gel strength of gelatin. The isoelectric points of gelatins from bovine were 4.60 ± 0.08 to 5.25 ± 0.43 and porcine gelatins were in the range of 7-9.3, which agreed well with the results obtained from other researchers. The high bloom strength mammalian gelatins were also significantly more viscous and thus, had a higher melting point.

Original languageEnglish
Pages (from-to)304-311
Number of pages8
JournalFood and Bioprocess Technology
Volume4
Issue number2
DOIs
Publication statusPublished - Feb 2011

Fingerprint

Gelatin
Molecular weight distribution
gelatin
physicochemical properties
Gels
Molecular weight
Membranes
Melting point
Evaporation
Viscosity
Molecular Weight
molecular weight
gel strength
Isoelectric Point
isoelectric point
Experiments
Swine
swine
cattle
melting point

Keywords

  • Gel strength
  • Molecular weight distribution
  • Properties
  • Ultrafiltration
  • Viscosity

ASJC Scopus subject areas

  • Food Science
  • Process Chemistry and Technology
  • Safety, Risk, Reliability and Quality
  • Industrial and Manufacturing Engineering

Cite this

Physicochemical Properties of Mammalian Gelatin in Relation to Membrane Process Requirement. / Lim, Ying Pei; Mohammad, Abdul Wahab.

In: Food and Bioprocess Technology, Vol. 4, No. 2, 02.2011, p. 304-311.

Research output: Contribution to journalArticle

@article{6e038a3be83d46e99e870bc6e3a871a0,
title = "Physicochemical Properties of Mammalian Gelatin in Relation to Membrane Process Requirement",
abstract = "In any of the membrane process application, understanding of the characteristics of the feed solution is essential in order to achieve desired level of separation performance. In this study, in an effort to substitute evaporation with membrane processes partially, experiments were carried out to investigate the physicochemical properties of gelatins, namely, molecular weight distribution, pH, viscosity, isoelectric point, and gel strength, which are, of foremost, important parameters in the characterization of gelatin. Two different mammalian gelatins, i. e. from bovine (type B) and porcine (type A) sources, were used in this study. The pH was significantly varied for all gelatins in the vicinity of 4.75-5.51 (±0.01). Experimental result revealed that both sources of mammalian gelatin contained components of different molecular weights with wide distribution ranging from 10 to 400 kDa. Analysis of the molecular weight distribution result also showed strong correlation between average molecular weight and gel strength of gelatin. The isoelectric points of gelatins from bovine were 4.60 ± 0.08 to 5.25 ± 0.43 and porcine gelatins were in the range of 7-9.3, which agreed well with the results obtained from other researchers. The high bloom strength mammalian gelatins were also significantly more viscous and thus, had a higher melting point.",
keywords = "Gel strength, Molecular weight distribution, Properties, Ultrafiltration, Viscosity",
author = "Lim, {Ying Pei} and Mohammad, {Abdul Wahab}",
year = "2011",
month = "2",
doi = "10.1007/s11947-009-0285-9",
language = "English",
volume = "4",
pages = "304--311",
journal = "Food and Bioprocess Technology",
issn = "1935-5130",
publisher = "Springer New York",
number = "2",

}

TY - JOUR

T1 - Physicochemical Properties of Mammalian Gelatin in Relation to Membrane Process Requirement

AU - Lim, Ying Pei

AU - Mohammad, Abdul Wahab

PY - 2011/2

Y1 - 2011/2

N2 - In any of the membrane process application, understanding of the characteristics of the feed solution is essential in order to achieve desired level of separation performance. In this study, in an effort to substitute evaporation with membrane processes partially, experiments were carried out to investigate the physicochemical properties of gelatins, namely, molecular weight distribution, pH, viscosity, isoelectric point, and gel strength, which are, of foremost, important parameters in the characterization of gelatin. Two different mammalian gelatins, i. e. from bovine (type B) and porcine (type A) sources, were used in this study. The pH was significantly varied for all gelatins in the vicinity of 4.75-5.51 (±0.01). Experimental result revealed that both sources of mammalian gelatin contained components of different molecular weights with wide distribution ranging from 10 to 400 kDa. Analysis of the molecular weight distribution result also showed strong correlation between average molecular weight and gel strength of gelatin. The isoelectric points of gelatins from bovine were 4.60 ± 0.08 to 5.25 ± 0.43 and porcine gelatins were in the range of 7-9.3, which agreed well with the results obtained from other researchers. The high bloom strength mammalian gelatins were also significantly more viscous and thus, had a higher melting point.

AB - In any of the membrane process application, understanding of the characteristics of the feed solution is essential in order to achieve desired level of separation performance. In this study, in an effort to substitute evaporation with membrane processes partially, experiments were carried out to investigate the physicochemical properties of gelatins, namely, molecular weight distribution, pH, viscosity, isoelectric point, and gel strength, which are, of foremost, important parameters in the characterization of gelatin. Two different mammalian gelatins, i. e. from bovine (type B) and porcine (type A) sources, were used in this study. The pH was significantly varied for all gelatins in the vicinity of 4.75-5.51 (±0.01). Experimental result revealed that both sources of mammalian gelatin contained components of different molecular weights with wide distribution ranging from 10 to 400 kDa. Analysis of the molecular weight distribution result also showed strong correlation between average molecular weight and gel strength of gelatin. The isoelectric points of gelatins from bovine were 4.60 ± 0.08 to 5.25 ± 0.43 and porcine gelatins were in the range of 7-9.3, which agreed well with the results obtained from other researchers. The high bloom strength mammalian gelatins were also significantly more viscous and thus, had a higher melting point.

KW - Gel strength

KW - Molecular weight distribution

KW - Properties

KW - Ultrafiltration

KW - Viscosity

UR - http://www.scopus.com/inward/record.url?scp=79955485329&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=79955485329&partnerID=8YFLogxK

U2 - 10.1007/s11947-009-0285-9

DO - 10.1007/s11947-009-0285-9

M3 - Article

VL - 4

SP - 304

EP - 311

JO - Food and Bioprocess Technology

JF - Food and Bioprocess Technology

SN - 1935-5130

IS - 2

ER -