Study of gelatin renaturation in aqueous solution by AFlFFF-MALS: Influence of a thermal pre-treatment applied on gelatin

Food Hydrocolloids

Volumn 25, Issue 3, 2011, Pages 511-514

  Rbii, Khalid ^a,b   Surel, Olivier ^a   Brambati, Noëlle ^b   Buchert, Anne Marie ^b   Violleau, Frédéric ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b Rousselot Isle sur la Sorgue SAS   (France)

Author keywords

Asymmetrical flow field flow fractionation; Chain association; Gelatin; Incubation process; Multi angle light scattering

Indexed keywords

CHAINS; FLOW FIELDS; FRACTIONATION; LIQUID CHROMATOGRAPHY;

ASYMMETRICAL FLOW FIELD FLOW FRACTIONATION; CHAIN ASSOCIATION; DILUTE AQUEOUS SOLUTION; GELATIN; HEATING PROCESS; INCUBATION PROCESS; MULTI-ANGLE LIGHT SCATTERINGS; PRE-HEATING; RENATURATION; THERMAL PRE-TREATMENT;

LIGHT SCATTERING;

EID: 77957769656     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.08.001     Document Type: Article

References (19)

1. Boedtker H., Doty P. The native and denaturated states of soluble collagen. Journal of the American Chemical Society 1956, 78(17):4267-4280.
2. Djabourov M., Maquet J., Theveneau H., Leblond J., Papon P. Kinetics of gelation of aqueous gelatin solutions. British Polymer Journal 1985, 17(2):169-174.
3. Fraunhofer W., Winter G., Coester C. Asymmetrical flow field-flow fractionation and multiangle light scattering for analysis of gelatin nanoparticle drug carrier systems. Analytical Chemistry 2004, 76(7):1909-1920.
4. Giddings J.C., Yang F.J., Myers M.N. Flow field-flow fractionation as a methodology for protein separation and characterization. Analytical Biochemistry 1977, 81(2):395-407.
5. Harrington W.F., Rao N.V. Collagen structure in solution. I. Kinetics of helix regeneration in single-chain gelatins. Biochemistry 1970, 9(19):3714-3724.
6. Ledward D.A. Gelation of gelatin. Functional properties of food macromolecules 1986, 171-201. Elsevier Applied Science, London. J.R. Mitchell, D.A. Ledward (Eds.).
7. Lundin L., Norton I.T., Foster T.J., Williams M.A.K., Hermansson A.-M., Bergström E. Phase separation in mixed biopolymers systems. Gums and stabilisers for the food industry 2000, Vol. 10:167-180. Royal Society of Chemistry. P.A. Williams, G.O. Phillips (Eds.).
8. Marks E.M., Tourtellotte D., Andux A. The phenomenon of gelatin insolubility. Food Technology 1968, 22:1433-1436.
9. Meyer M., Morgenstern B. Characterization of gelatin and soluble collagen by size exclusion chromatography coupled with multi angle light scattering (SEC-MALS). Biomacromolecules 2003, 4:1727-1732.
10. Olivares M.L., Peirotti M.B., Deiber J.A. Analysis of chain association in dilute aqueous solutions through viscosity data. Food Hydrocolloids 2006, 20:1039-1049.
11. Pezron I., Djabourov M., Leblond J. Conformation of gelatin chains in aqueous solutions: 1. A light and small-angle neutron scattering study. Polymer 1991, 32(17):3201-3209.
12. Piez K.A. In treatise on collagen 1967, Academic Press, New York.
13. Rbii K., Violleau F., Guedj S., Surel O. Analysis of aged gelatin by AFlFFF-MALS: identification of high molar mass components and their influence on solubility. Food Hydrocolloids 2009, 23:1024-1030.
14. Vassileva E., Baltá-Calleja F.J., Cagiao M.E., Fakirov S. Gelatin films with very high surface hardness. Macromolecular Rapid Communications 1998, 19(9):451-454.
15. Veis A. The macromolecular chemistry of gelatin 1964, Academic Press, London.
16. Viebke C., Williams P.A. Determination of molecular mass distribution of κ-carrageenan and xanthan using asymmetrical flow field-flow fractionation. Food Hydrocolloids 2000, 14:265-270.
17. Wahlund K.G., Gustavsson M., MacRitchie F., Nylander T., Wannerberger L. Size characterisation of wheat proteins, particularly glutenin, by asymmetrical flow field-flow fractionation. Journal of Cereal Science 1996, 23:113-119.
18. Ward A.G., Courts A. The science and technology of gelatin 1977, Academic Press, London.
19. Yannas I.V., Tobolsky A.V. Cross-linking of gelatine by dehydration. Nature (London) 1967, 215:509-510.