Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita)

Kanwate, Balaji Wamanrao; Kudre, Tanaji G.

doi:10.1007/s13197-017-2699-0

Cited by 24 publications

(11 citation statements)

References 36 publications

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“…It is likely that exposure to drying had an undesirable influence on these properties. However, the results were higher than those previously reported for emulsifying activity (16.23–31.46 m 2 /g) 46 and then those observed for foaming (0.35%) 47 .…”

Section: Resultscontrasting

confidence: 79%

Optimization of fish gelatin drying processes and characterization of its properties

Araujo

Hernández

Batista

et al. 2021

Sci Rep

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Fish skin is a raw material used for gelatin production. It can satisfy consumers with specific socio-cultural and religious needs. Different technologies have been studied for drying gelatin. Therefore, it is relevant to understand the influence of drying conditions on the final product. This study aims to optimize drying methods such as convection hot air alone and combined with infrared radiation to obtain gelatin from acoupa weakfish skin by using composite central rotational designs 22 and 23 and response surface methodology. The gelatin obtained from the optimized conditions were characterized based on their physical, chemical, technological, and functional properties. The desirability function results show the convection hot air as the most effective method when conducted at 59.14 °C for 12.35 h. Infrared radiation at 70 °C for 2.0 h and convective drying at 70 °C for 3.5 h were the best condition of the combined process. The gelatins obtained had gel strength of 298.00 and 507.33 g and emulsion activity index of 82.46 and 62.77 m2/g in the combined and convective methods, respectively, and protein content above 90%. These results indicate that the processes studied can be used to produce gelatin with suitable technological and functional properties for several applications.

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Section: Resultscontrasting

confidence: 79%

Optimization of fish gelatin drying processes and characterization of its properties

Araujo

Hernández

Batista

et al. 2021

Sci Rep

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“…Gelatin is a natural material obtained by the acid or base hydrolysis of animal hides, skin, or bones. There are two types of gelatin: type A is produced by acid hydrolysis with an IEP of 6-9, and type B is produced by alkaline hydrolysis with an IEP of around 5 (12)(13)(14). Gelatin used for capsule manufacturing may be type A, type B, or a blend of both types.…”

Section: Discussionmentioning

confidence: 99%

Disintegration and Rupture Testing of Omega-3 Soft Capsules

Nyamweya¹,

Mochama²

2021

Dissolution Technol.

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Omega-3 fatty acid soft capsules are a popular nutritional supplement. Previous product quality studies reported in the literature have mostly only addressed specifications for omega-3 fatty acid content and chemical stability aspects. This study aimed to characterize the in vitro release characteristics of omega-3 from soft capsules in aqueous media using disintegration and rupture tests. Four gelatin and one non-gelatin (starch/carrageen) commercially available omega-3 soft capsule products were evaluated using water and 0.1 N HCl as the media. In general, most products displayed faster release in the acidic medium compared to water. There was a statistically significant correlation between the disintegration and rupture test times. Although between-product disintegration and rupture test times varied considerably, all products ruptured within 15 minutes and completely disintegrated within 30 minutes in both media.

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“…According to [40] that collagen isolated using acid extraction has a high proportion of protein components with a high molecular weight than collagen isolated using enzymes because it contains more intra or intermolecular crosslinks. Low molecular weight can be caused by acid treatment, the acid used may further induce the degradation of collagen molecules which results in the loss of protein molecules during the process [45]. Conditions can influence low molecular weight components during the extraction process including temperature, time and high acid concentration [46].…”

Section: Molecular Weightmentioning

confidence: 99%

Valorization of emperor fish (Lethrinus lentjan) skin for collagen isolation: effect of acetic acid ratio and extraction time

Firdayanti

Trilaksani

Purwaningsih

2023

IOP Conf. Ser.: Earth Environ. Sci.

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About 30% of all the proteins in an animal’s body are found in the extracellular matrix, the major consisting of collagen. Industries that process emperor fish (Lethrinus lentjan) produce fish skin that can be utilized to produce collagen sustainably. The objective of this research is to determine the effect of various ratios acetic acid to fish skin and extraction times on the characteristics of collagen. Collagen from the skin of emperor fish was extracted and treated first. For the pretreatment, the skin was immersed in 0.1 M NaOH tenfold (w/v) and replaced after 2 hours for 24 hours at 4 °C. The soaking solution’s proteins, amino acids, and lipid content were all examined. A pre-treated sample was extracted in 0.5 M acetic acid for 24, 36, and 48 hours at 4°C in ratios of 1:10, 1:20, and 1:30. (w:v). The optimum treatment involved extracting for 48 hours at 1:30 (w/v) in acetic acid. The extracted collagen has a yield of 7.70±35% and a whiteness value of 66.76±0.2. The primary amino acids were glycine, proline, and alanine, according to the peptide patterns of the collagen from the skin of emperor fish, which showed α1 and α2 chains with molecular weights of 150-177 kDa. Additionally, this collagen was type 1, and its FTIR spectra and protein pattern were comparable.

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Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita)

Cited by 24 publications

References 36 publications

Optimization of fish gelatin drying processes and characterization of its properties

Optimization of fish gelatin drying processes and characterization of its properties

Disintegration and Rupture Testing of Omega-3 Soft Capsules

Valorization of emperor fish (Lethrinus lentjan) skin for collagen isolation: effect of acetic acid ratio and extraction time

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