Gelatins derived from aronia-supplemented fish diets: Structural effect and molecular simulation.

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Tác giả: İsmail Çetin, Tuncay Gümüş, Deniz Damla Altan Kamer, Gülce Bedis Kaynarca, Serim Tuna Koç, Çetin Yağcilar

Ngôn ngữ: eng

Ký hiệu phân loại: 133.594 Types or schools of astrology originating in or associated with a

Thông tin xuất bản: Netherlands : International journal of biological macromolecules , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 190288

Fish gelatin, a sustainable substitute for mammalian gelatin, frequently exhibits weaker gel strength and thermal stability, limiting its industrial uses. This study investigated an in vivo method to improve functional characteristics by supplementing Nile tilapia diets with Aronia extract. The control diet (A0) contained no Aronia extract, while the remaining four diets consisted of commercial pelleted feed enriched with 250 mg/kg (A250), 500 mg/kg (A500), 750 mg/kg (A750), and 1000 mg/kg (A1000) of Aronia extract. The gelatin samples revealed thermo-reversible behavior with increasing temperature. A250 exhibited the highest melting temperature of 29.65 °C, compared to 27.43 °C for A0. The gelation temperature for A250 was 17.56 °C, indicating a relatively stable gelatin structure. The elastic modulus (G') was the highest in A250, suggesting an improved gel network compared to the other samples. The gelation rate constant (k
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