Modification of gelatin functionality for culinary applications by using transglutaminase

Research output: Contribution to journalJournal articleResearchpeer-review

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Modification of gelatin functionality for culinary applications by using transglutaminase. / Calvarro, Julia; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

In: International Journal of Gastronomy and Food Science, Vol. 5, 2016, p. 27-32.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Calvarro, J, Pérez-Palacios, T & Ruiz Carrascal, J 2016, 'Modification of gelatin functionality for culinary applications by using transglutaminase', International Journal of Gastronomy and Food Science, vol. 5, pp. 27-32. https://doi.org/10.1016/j.ijgfs.2016.11.001

APA

Calvarro, J., Pérez-Palacios, T., & Ruiz Carrascal, J. (2016). Modification of gelatin functionality for culinary applications by using transglutaminase. International Journal of Gastronomy and Food Science, 5, 27-32. https://doi.org/10.1016/j.ijgfs.2016.11.001

Vancouver

Calvarro J, Pérez-Palacios T, Ruiz Carrascal J. Modification of gelatin functionality for culinary applications by using transglutaminase. International Journal of Gastronomy and Food Science. 2016;5:27-32. https://doi.org/10.1016/j.ijgfs.2016.11.001

Author

Calvarro, Julia ; Pérez-Palacios, Trinidad ; Ruiz Carrascal, Jorge. / Modification of gelatin functionality for culinary applications by using transglutaminase. In: International Journal of Gastronomy and Food Science. 2016 ; Vol. 5. pp. 27-32.

Bibtex

@article{e68d4def77e74631a3560974de5faeac,
title = "Modification of gelatin functionality for culinary applications by using transglutaminase",
abstract = "Porcine gelatin was subjected to the action of different amounts of commercial transglutaminase (TGase) and subsequently used to produce foams or gels. Foam stability at 20 °C and 80 °C, and thermal stability and instrumental texture of the gels were studied. Gelatin and TGase contents significantly increased the foam stability at both temperatures, but the effect of TGase was much more marked. Also both factors enhanced the thermal stability of gelatin gels, so that gels containing 3{\%} of gelatin and 0.7{\%} TGase were still gelled after 1 h at 80 °C, while any of the gelatin-based gels without TGase turned rapidly into liquid in less than 10 min at 80 °C. Hardness and chewiness of the gels were strongly enhanced by gelatin content, but very especially by TGase concentration. Gels tended to be less springy with increasing amounts of TGase. Modification of gelatin-based foams and gels with the addition of TGase appears as an interesting approach for culinary recipes in which gelatin should be heated. However, a careful optimization should be done to avoid a too rubbery texture.",
keywords = "Culinary, Foams, Gelatin, Gels, Thermal stability, Transglutaminase",
author = "Julia Calvarro and Trinidad P{\'e}rez-Palacios and {Ruiz Carrascal}, Jorge",
year = "2016",
doi = "10.1016/j.ijgfs.2016.11.001",
language = "English",
volume = "5",
pages = "27--32",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Modification of gelatin functionality for culinary applications by using transglutaminase

AU - Calvarro, Julia

AU - Pérez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

PY - 2016

Y1 - 2016

N2 - Porcine gelatin was subjected to the action of different amounts of commercial transglutaminase (TGase) and subsequently used to produce foams or gels. Foam stability at 20 °C and 80 °C, and thermal stability and instrumental texture of the gels were studied. Gelatin and TGase contents significantly increased the foam stability at both temperatures, but the effect of TGase was much more marked. Also both factors enhanced the thermal stability of gelatin gels, so that gels containing 3% of gelatin and 0.7% TGase were still gelled after 1 h at 80 °C, while any of the gelatin-based gels without TGase turned rapidly into liquid in less than 10 min at 80 °C. Hardness and chewiness of the gels were strongly enhanced by gelatin content, but very especially by TGase concentration. Gels tended to be less springy with increasing amounts of TGase. Modification of gelatin-based foams and gels with the addition of TGase appears as an interesting approach for culinary recipes in which gelatin should be heated. However, a careful optimization should be done to avoid a too rubbery texture.

AB - Porcine gelatin was subjected to the action of different amounts of commercial transglutaminase (TGase) and subsequently used to produce foams or gels. Foam stability at 20 °C and 80 °C, and thermal stability and instrumental texture of the gels were studied. Gelatin and TGase contents significantly increased the foam stability at both temperatures, but the effect of TGase was much more marked. Also both factors enhanced the thermal stability of gelatin gels, so that gels containing 3% of gelatin and 0.7% TGase were still gelled after 1 h at 80 °C, while any of the gelatin-based gels without TGase turned rapidly into liquid in less than 10 min at 80 °C. Hardness and chewiness of the gels were strongly enhanced by gelatin content, but very especially by TGase concentration. Gels tended to be less springy with increasing amounts of TGase. Modification of gelatin-based foams and gels with the addition of TGase appears as an interesting approach for culinary recipes in which gelatin should be heated. However, a careful optimization should be done to avoid a too rubbery texture.

KW - Culinary

KW - Foams

KW - Gelatin

KW - Gels

KW - Thermal stability

KW - Transglutaminase

U2 - 10.1016/j.ijgfs.2016.11.001

DO - 10.1016/j.ijgfs.2016.11.001

M3 - Journal article

AN - SCOPUS:85006868373

VL - 5

SP - 27

EP - 32

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

ER -

ID: 172097729