PROTEIN GELS: A MINI REVIEW

Authors

  • Silvana Dinaintang Harikedua Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

DOI:

https://doi.org/10.35800/mthp.7.1.2019.19523

Keywords:

protein gels, surimi, yoghurt, gel dessert, gelatin

Abstract

The use of gelatin as food additive for gelling properties was discussed in this review. Three products (i.e. gel dessert, yoghurt, and surimi) were selected as the main focus of this mini review since they characterized 3 different protein gelation system. The mechanism of gelatin gelation in water system was described by gel dessert, the gelation of casein in dairy product was presented by yoghurt, and the gelation of sarcoplasmic protein in meat system was exemplify by surimi. Overall, the mechanism of gelation mainly contributed by the networking of protein-protein which is strengthen by the intermolecular bond and intramolecular bond.

Author Biography

Silvana Dinaintang Harikedua, Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

Fakultas Perikanan dan Ilmu Kelautan, Universitas Sam Ratulangi, Manado, Sulawesi Utara

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Published

12/13/2018

How to Cite

Harikedua, S. D. (2018). PROTEIN GELS: A MINI REVIEW. Media Teknologi Hasil Perikanan, 7(1), 19–24. https://doi.org/10.35800/mthp.7.1.2019.19523

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