Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin

Mohammad Shafiur Rahman*, Ghalib Said Al-Saidi, Nejib Guizani

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

110 Citations (Scopus)


Glass transition and other thermal characteristics of gelatin from different sources were studied by differential scanning calorimetry (DSC) and modulated DSC (MDSC). The initial glass transition temperatures of equilibrated gelatin samples at 11.3% relative humidity, determined from reversible heat flow thermogram of MDSC, were 23, 75 and 59 °C, respectively, for tuna skin, bovine and porcine gelatin. When gelatin samples were equilibrated at higher relative humidity of 52.9%, glass transition temperature of fish skin and bovine gelatin decreased to -3 and 57 °C, respectively. Further increase of equilibration relative humidity to 75.3% showed increased value in the case of tuna skin, whereas bovine and porcine did not show any significant change. DSC and MDSC results indicated that tuna gelatin showed lower glass transition compared to mammalian source gelatin equilibrated at the same constant relative humidity. In general glass transition measured by DSC was found lower than the values measured by MDSC. The results in this study showed that the degree of plasticization varied with the source of gelatin as well as their extraction methods.

Original languageEnglish
Pages (from-to)472-481
Number of pages10
JournalFood Chemistry
Issue number2
Publication statusPublished - May 15 2008


  • DSC
  • Glass transition
  • Plasticization
  • State diagram
  • Structure

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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