Avaliação de misturas contendo gelatina de pele de tilápia (Oreochromis niloticus) e alginato de propilenoglicol

Abstract

The combination of proteins and polysaccharides is so much used in food industries, contributing to the structural stability of the food. This work had how objective the evaluate of the interaction of tilapia gelatin (Oreochromis niloticus) with propylene glycol alginate (PGA), in the gel formation at different pHs (3.0 4.5 and 6.0), and so its characteristics and structure by means of analyses of water holding capacity, gelation time, confocal microscopy melting temperature and color analysis. For the determination of the sample units was used a 2x2 factorial experimental design with three replications at the center point. The analyses study showed statistically (ANOVA) that the CPA intervened significantly (p <0.05) in the mixture, contributing to improve the formation of the network gel, which resulted was a stable mixture without phase separation. The polysaccharide also helped in the gelling time reducing and increased the temperature of the melting point. The interaction contributed directly in the structure without changing the visible color, so that, could be easily inserted in the food industry.