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J Food Sci Technol (February 2017) 54(2):518–530 DOI 10.1007/s13197-017-2496-9 ORIGINAL ARTICLE Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels 1 1 2 1 1 P. K. Binsi • Natasha Nayak • P. C. Sarkar • C. G. Joshy • George Ninan • C. N. Ravishankar1 Revised: 23 December 2016 / Accepted: 13 January 2017 / Published online: 31 January 2017 Association of Food Scientists Technologists (India) 2017 Abstract In this study, the gelation and thermal character- methods have been suggested to increase the thermal stability istics of microwave extracted fish scale gelatin blended with of gelatin gels, including enzymatic cross-linking, addition of natural gums such as gum arabic (AG), xanthan gum (XG), co-gelators, hydrocolloids etc. (Somboon et al. 2014). Higher guar gum (GG), and tragacanth gum (TG) was evaluated. The thermal stability of gelatin gels permits the use of gelatin for nature of interaction and behavior of gelatin in presence of the development of stable materials with extensive applica- various gums was confirmed by particle size analysis, vis- tions in food, pharmaceutical and tissue engineering appli- cosity profile, FT-IR analysis and turbidity measurements. cations. Natural gums such as gum arabic, xanthan gum, DSC data revealed that addition of AG, TG and GG remark- tragacanth gum and guar gum are the most popularly used ably improved the thermal stability of fish gelatin gel. The functional hydrocolloids for this purpose. Gum arabic is the composite gels of TG, AG, and XG exhibited higher hardness most widely used industrial gum owing to its superior surface and bloom strength values as compared to pure fish gelatin activity and solubility characteristics. C