Nalinanon, Sitthipong

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Preferred name
Nalinanon, Sitthipong
Alternative Name
Nalinanon, S.
Nalinanon, Sittipong
Main Affiliation
Email
sitthipong.na@kmitl.ac.th

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    Item type:Publication,
    Impact of divalent salts and bovine gelatin on gel properties of phosphorylated gelatin from the skin of unicorn leatherjacket
    (2014-01-01)
    Kaewruang, Phanngam
    ;
    Benjakul, Soottawat
    ;
    Prodpran, Thummanoon
    ;
    Encarnacion, Angel B.
    ;
    Nalinanon, Sittipong
    The impact of zinc chloride (ZnCl<inf>2</inf>) and calcium chloride (CaCl<inf>2</inf>) as well as bovine gelatin (BG) on the gel strength of phosphorylated fish gelatin (PFG) from the skin of unicorn leatherjacket was investigated. The gel strength of PFG increased with increasing concentrations of ZnCl<inf>2</inf> and CaCl<inf>2</inf> (2.5-40μmol L<sup>-1</sup>). A higher gel strength was observed with CaCl<inf>2</inf>, compared with ZnCl<inf>2</inf>. The gel strength of PFG with 20μmolL<sup>-1</sup> CaCl<inf>2</inf> increased by 15.7%, compared to the control gel. Nevertheless, at higher concentration (40μmolL<sup>-1</sup>) of both salts, gel strength of PFG decreased. Hardness of gels decreased with increasing PFG content (P<0.05). Nevertheless, no differences in hardness were found amongst gels with BG/PFG ratios of 4:0 and 3:1 (P≥0.05). Thus, PFG could be used in combination with CaCl<inf>2</inf> to substitute for BG at a level of 25%. © 2013 Elsevier Ltd.
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    Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as affected by extraction conditions
    (2013-01-01)
    Kaewruang, Phanngam
    ;
    Benjakul, Soottawat
    ;
    Prodpran, Thummanoon
    ;
    Nalinanon, Sitthipong
    Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket extracted at different temperatures for various times were determined. Yield, recovery and free amino group content of gelatin increased, but gel strength generally decreased as the extraction temperature and time increased (P < 0.05). All gelatins contained a! and a2 chains as the predominant components. FTIR spectra of all gelatins showed a significant loss of the triple-helix. Gels of gelatin extracted at higher temperature for longer time had larger strands with larger voids. At the same level of gelatin, emulsifying and foaming properties varied with extraction conditions. Emulsion activity index (EAI) of all gelatins decreased with increasing concentrations (P < 0.05). Nevertheless, the highest emulsion stability index (ESI) was observed at a level of 3% (P <0.05). Foam expansion (FE) and foam stability (FS) of gelatin generally increased as the concentration increased (P < 0.05). © 2012 Elsevier Ltd.