Effect of acidic and alkaline pretreatment on functional, structural and thermal properties of gelatin from waste fish scales

Venupriya, V.; Krishnaveni, V.; Ramya, M.

doi:10.1007/s00289-022-04600-9

Cited by 10 publications

(5 citation statements)

References 56 publications

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“…In accordance with other findings in the literature, chicken and turkey gelatins contain the highest amounts of glycine. This is due to the protective effect of glycine on the composition of the parent collagen protein (Venupriya et al., 2023 ). Therefore, the similarities in glycine content indicate that the hydrolysis of chains during pH 1 treatments showed comparable trends for chicken and turkey gelatins.…”

Section: Resultsmentioning

confidence: 99%

“…Amide IIІ reflects C–N vibrations and N–H vibration peaks in the amide bond. It also displays oscillatory vibrations originating from CH 2 groups in the glycine backbone and proline side chains (Venupriya et al., 2023 ). When the peak intensities for this band are compared, it is seen that turkey has the highest peak intensity and bovine has the lowest peak intensity.…”

Section: Resultsmentioning

confidence: 99%

“…This relationship is confirmed by the high peak intensity of some chemical bonds in the FTIR spectrum. Comparing the enthalpies of the second endothermic peaks, it is evident that more energy is needed for the thermal transition of turkey gelatin, which is explained by a more stable collagen conformation caused by hydrogen bonding and fewer helix–coil transitions (Venupriya et al., 2023 ). The molar mass of chemical species of gelatins synthesized by different ways with varying water content may be connected to the different denaturation temperatures and enthalpies found in the literature (Giacomelli da Silva et al., 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

“…Therefore, the similarities in glycine content indicate that the hydrolysis of chains during pH 1 treatments showed comparable trends for chicken and turkey gelatins. The hydrolysis of the α chain when treating fish scales with an alkaline condition was performed by Venupriya et al (2023), who reported lower glycine compared to acid-treated gelatin. Histidine, isoleucine, methionine, ornithine, and tyrosine were the amino acids with the lowest content in gelatins, while cystine and taurine amino acids are at undetectable levels.…”

Section: Amino Acid Compositions Of Gelatinsmentioning

confidence: 99%

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Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Kurt,

Toker,

Akbulut

et al. 2024

Food Science & Nutrition

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Large amounts of collagen‐rich by‐products are generated in poultry processing. In particular, gelatin from the by‐products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study. Both materials were modified at the highest swelling pH for chemical denaturation of collagen and hot water extraction of gelatin was performed at the optimum temperature–time, which was determined to be pH 1.0 and 80°C–6 h, respectively. In these conditions, yields of 9.90% turkey gelatin (TG) and 13.85% chicken gelatin (CG) were produced. They demonstrated similar viscosity, gel strength, and lightness values of 72–73 g, 2.5–2.7 mPas, and 31, respectively. These results are close to those of bovine gelatin (BG). TG with 239.78 g Bloom exhibited higher strength than CG (225.27 g) and BG (220.00 g). The melting and gelation temperatures of CG and BG were 21 and 30°C, respectively, while those of TG were 19 and 28°C. Imino acids (proline + hydroxyproline) of TG (22.82%) were higher than those of CG (20.73%). Fourier transform infrared spectroscopy (FTIR) analysis revealed secondary structure and functional groups of CG and TG similar to those of BG. CG displayed a higher thermal transition temperature than BG, while TG exhibited the highest temperature sensitivity, according to the differential scanning calorimetry (DSC) analysis. In conclusion, TG showed higher potential for effective utilization with higher bloom and imino acids. Overall, turkey and chicken MDRs are a promising and potential alternative source to produce gelatin with comparable properties to bovine gelatin for intended food applications as well as for pharmaceutical and cosmetic fields.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

Section: Amino Acid Compositions Of Gelatinsmentioning

confidence: 99%

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Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Kurt,

Toker,

Akbulut

et al. 2024

Food Science & Nutrition

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Fish Scales for Wearable Patches: Tailoring Films Assembled From Fish Waste Gelatin, Carbon Dots and Chitin Nanocrystals

Segato,

Calmanti,

Gnoato

et al. 2024

Advanced Sustainable Systems

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The properties of gelatin and collagen extracted from fishery wastes, specifically from mullet (Mugil Cephalus) scales, are modified with the aim to achieve biocompatible films with tunable characteristics to design sustainable UV protection solutions in the healthcare sector. Different additives are used to the scope including plasticizers, cross‐linkers, surfactants and optical modifiers. Carbon dots (CDs) obtained from seabass (Dicentrarchus labrax) scales combined with polysorbate‐20 (PS) as a dispersant agent, enable the fabrication of materials capable of blocking UV radiation almost completely, a crucial feature for dermal contact applications. The addition of hydrophobic surfactants and crosslinkers as citric acid, chitosan and surface deacetylated chitin nanocrystals (CsNCs) allowed to modulate the water adsorption of the films in the range 3–30% and to reach a twofold and 4.5‐fold increase of tensile strength and elastic modulus, respectively, as compared to the neat gelatin film. Moreover, film thickness is shown to be another adjustable parameter to enhance optic, mechanical, and permeation properties: the higher the thickness, the greater the UV‐blocking properties, elongation‐at‐break and water vapor permeability, leading to films with attractive characteristics as wearable patches.

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Isolation and Characterization of Collagen from Tannery Waste for Biomedical Applications

Rajan durai,

Sankar,

Koilpillai

2023

BioNanoSci.

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Effect of acidic and alkaline pretreatment on functional, structural and thermal properties of gelatin from waste fish scales

Cited by 10 publications

References 56 publications

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues

Fish Scales for Wearable Patches: Tailoring Films Assembled From Fish Waste Gelatin, Carbon Dots and Chitin Nanocrystals

Isolation and Characterization of Collagen from Tannery Waste for Biomedical Applications

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