Chemical and biophysical properties of gelatins extracted from the skin of octopus (Octopus vulgaris)

Jridi, Mourad; Nasri, Rim; Salem, Rabeb Ben Slama-Ben; Lassoued, Imen; Barkia, Ahmed; Souissi, Nabil

doi:10.1016/j.lwt.2014.10.057

Cited by 40 publications

(24 citation statements)

References 33 publications

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“…The hardness value of croaker skin gelatin, 15.51 N, is related to strength of the gel and is the peak force at first compression cycle. The hardness values obtained for gelatin from different fish skins varied from 20.16 to 0.41 N. [16,18,34] This wide variation may be due to difference in composition of fish skin, extraction procedure, and method of analysis. Higher hardness values indicate the maximum force required to compress the food between molar teeth.…”

Section: Bloom Strengthmentioning

confidence: 99%

“…The non-collagenous proteins are removed by treating with alkali solution or neutral salt solution or by enzymatic treatment. [10,18,19] Acid treatment is the most appropriate for less cross-linked collagens commonly found in porcine and fish skins, whereas, alkaline treatment is suitable for the more complex collagens found in bovine hides. [7] The acid/alkali treatment and further extraction of gelatin is a laborious process and can take more than 24 h to obtain gelatin.…”

Section: Introductionmentioning

confidence: 99%

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Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste

Kumar

Chandra

Elavarasan

et al. 2017

International Journal of Food Properties

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In the present study, the gelatin from fresh croaker fish (Johnius sp) skin was obtained by rapid extraction and its properties were assessed. The gelling and melting temperature of croaker skin gelatin was 17.4 and 23.8°C as revealed by dynamic visco-elastic analysis using Controlled Stress Rheometer. Croaker skin gelatin (CSG) had the bloom value of 193.4 g. Scanning electron microscopic analysis of freeze dried gelatin showed the presence of voids surrounded by a loose network imitating a sponge or coral like structure. Texture profile parameters such as hardness, springiness, cohesiveness, gumminess, and chewiness of croaker fish skin gelatin gel were relatively lower than the porcine gelatin gel. The amino acid composition of gelatin revealed a higher proportion of glycine, alanine, and hydroxyl proline (30.25, 23.4, and 11.82 g/100 g protein, respectively) content. The electrophoretic analysis showed the presence of two peptide chains with the approximate molecular weight of 200 and 116 kDa corresponds to β and α peptide chain of collagen. The Fourier Transform Infrared (FT-IR) spectra of gelatin showed peaks correspond to the structures like α helix, β sheet, and random coil in the gelatin preparations.ARTICLE HISTORY

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Section: Bloom Strengthmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste

Kumar

Chandra

Elavarasan

et al. 2017

International Journal of Food Properties

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“…Although some by-products like shell, fins and skin are being well studied today to obtain new bioactive molecules (Benhabiles et al, 2013;Je, Cho & Ahn, 2014;Jridi et al, 2015), while fish viscera is still being dearth exploited and hence, they may cause several environmental problems.…”

Section: Introductionmentioning

confidence: 99%

“…Nasri et al (2013) used the digestive enzymes of the intestinal extract to produce protein hydrolysates. Furthermore, Jridi et al (2015) have been resorted to the smooth hound stomach as a source of pepsinogen and pepsin, used for gelatin extraction from cuttlefish skin.…”

Section: Introductionmentioning

confidence: 99%

Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities

Abdelhedi

Jridi

Jemil

et al. 2016

Food Research International

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In view of utilizing fish viscera wastes as source of both, protein and proteases, hydrolysates from smooth hound viscera were prepared using endogenous enzymes, commercial proteases and a combination of these two preparations. Their antioxidant, ACE-inhibitory and antimicrobial activities were studied. The co-digestion with endogenous enzymes in combination with commercial proteases was found to enhance protein hydrolysis. The resulted smooth hound viscera hydrolysates (SHVHs) were mainly constituted by Gly, Glu and Gln, while Tau was found the major free amino acid. By contrast to the undigested proteins containing high amounts of IMP and Xanthine, the UMP, Uridine, GMP and Guanosine were the major nucleotides derivates detected in the SHVHs. Furthermore, SHVHs showed distinct molecular mass distribution and RP-HPLC profiles proving their molecular mass and hydrophilic/hydrophobic peptide heterogeneity. All the SHVHs exhibited important antioxidant activities in terms of radical-scavenging activity, reducing power, metal chelating activity, β-carotene protection, lipid peroxidation inhibition and DNA breakage assay. Additionally, they possessed considerable antibacterial effect against several strains. Further, all hydrolysates showed varying degrees of ACE inhibitory activities and the highest one was achieved by purafect hydrolysate (IC 50 = 75 µg/ml). The overall data suggested that the SHVHs could be used as potential source of natural antioxidant, antimicrobial and anti-ACE peptides to formulate functional foods.

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“…Nevertheless, religious restriction has led to an increasing interest in alternative sources for gelatin [3].Fish processing by-products have become important for gelatin production. Fish gelatin can be extracted from skin of several aquatic animals including clown featherback [4], Nile tilapia and channel catfish [5], octopus [6], cobia [7] and unicorn leatherjacket [8].Nevertheless, the utilization of fish gelatin is limited,due to its poorgelling property [9]. Moreover, it has been known that extraction conditions, especially extraction temperature and time,determine the properties of gelatin [3].…”

Section: Introductionmentioning

confidence: 99%

Characteristics and Properties of Gelatin from Seabass (Lates calcarifer) Swim Bladder : Impact of Extraction Temperatures

Sinthusamran

Benjakul

Hémar

et al. 2016

Waste Biomass Valor

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This study aimed to investigate the impact of various extracting temperatures on yield and properties of gelatin from swim bladder of seabass (Latescalcarifer), a byproduct from processing. Methods Gelatin from seabass swim bladderwas extracted at different temperatures (45, 55, 65 and 75 °C). The gelatins obtained using various extraction temperatures were characterized. Results The yield and recovery of gelatin from swim bladder(44.83-71.95% and 49.08-74.83%, based on dry weight) increased with increasing extraction temperatures.All gelatins contained α-chainsas the predominant components, followed by β-chain. Gelatin from seabass swim bladder showed a high imino acid content (195 residues/1000 residues). FTIR and CD spectra revealed the loss of triple helix during heating via breaking down hydrogen bonds between α-chains. Gel strength generally increased as the extraction temperature increased up to 65 °C (P<0.05). Gelatin extracted at 65 °C for 6 h showed a higher gel strength, compared to bovine gelatin (P<0.05). Gelling and melting temperatures were 10.4-19.7 and 19.3-28.4 °C, respectively, depending on extraction temperature. Conclusion Properties of gelatin from swim bladder were affected by extraction temperature. Therefore, seabass swim bladder could serve as an alternative collagenous material for gelatin production, when the appropriate extraction condition was implemented.

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Chemical and biophysical properties of gelatins extracted from the skin of octopus (Octopus vulgaris)

Cited by 40 publications

References 33 publications

Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste

Structural properties of gelatin extracted from croaker fish (Johnius sp) skin waste

Combined biocatalytic conversion of smooth hound viscera: Protein hydrolysates elaboration and assessment of their antioxidant, anti-ACE and antibacterial activities

Characteristics and Properties of Gelatin from Seabass (Lates calcarifer) Swim Bladder : Impact of Extraction Temperatures

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