Effect of pH on functional, rheological and structural properties of eel (Monopterus sp.) skin gelatin compared to bovine gelatin

Abstract

This study examines and compares the influence of pH on the functional, rheological and structural properties of eel skin (Monopterus sp.) and bovine gelatins. Functional properties studied and compared were emulsifying capacity and stability; water holding capacity; fat binding capacity; foaming capacity; and foaming stability. The rheological properties studied include gel strength and dynamic oscillatory measurements. The structural properties of eel skin and bovine gelatin were determined by Fourier transform infrared spectroscopy (FTIR). Results obtained showed that eel skin gelatin treated at pH 8 (compared to pH 5) exhibited the higher emulsifying, fat binding, foaming and viscoelasticity properties. The FTIR spectrum assay showed that eel skin gelatin presented a similar structure to that of bovine gelatin. This study demonstrated that pH levels influence functional, rheological and structural properties of eel skin gelatin and that these properties were enhanced to either equal or surpass those of bovine gelatin. Hence, this study indicates that eel skin gelatin has immense potential for use as an alternative to bovine gelatin