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Characterization of the Gelatin of the Flying Gurnard (Dactylopterus Volitans) and its Interaction with Starch

Abbey, L D, Johnson, P-N T and Howell, N K (2008) Characterization of the Gelatin of the Flying Gurnard (Dactylopterus Volitans) and its Interaction with Starch African Journal of Food Science, 2. pp. 131-135.

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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.

Item Type: Article
Divisions : Faculty of Health and Medical Sciences > School of Biosciences and Medicine > Department of Nutritional Sciences
Authors :
Abbey, L D
Johnson, P-N T
Howell, N
Date : November 2008
Related URLs :
Additional Information : © 2008 Academic Journals. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Depositing User : Melanie Hughes
Date Deposited : 10 Nov 2010 15:07
Last Modified : 16 Jan 2019 16:24

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