Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

Yang, Hongshun; Wang, Yifen; Zhou, Peng; Regenstein, Joe M.

doi:10.1016/j.foodhyd.2007.10.007

Cited by 80 publications

(45 citation statements)

References 31 publications

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“…Yunoki, Nagai, Suzuki, and Munekata (2004) reported that during fibril formation of chum salmon skin collagen, the thermal stability of the collagen gel was improved by the introduction of 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide (EDC) cross-linking. In addition, Wang's group observed aggregates in gelatin from channel catfish skin, and there were some close relationships between aggregate state and physical properties of gelatin Yang & Wang, 2009;Yang, Wang, Zhou, & Regenstein, 2008). However, taking one with another, research was highly insufficient and superficial on the assembly properties of marine collagen.…”

Section: Introductionmentioning

confidence: 99%

Effect of concentration, pH and ionic strength on the kinetic self-assembly of acid-soluble collagen from walleye pollock (Theragra chalcogramma) skin

Yan

Zhao

et al. 2012

Food Hydrocolloids

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Section: Introductionmentioning

confidence: 99%

Effect of concentration, pH and ionic strength on the kinetic self-assembly of acid-soluble collagen from walleye pollock (Theragra chalcogramma) skin

Yan

Zhao

et al. 2012

Food Hydrocolloids

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“…Perendaman dengan larutan basa hanya menghasilkan rantai ganda (Yang et al, 2008). Pada waktu yang sama jumlah kolagen yang dihidrolisis oleh larutan asam lebih banyak daripada larutan basa.…”

Section: Analisis Sifat Fisikokimia Gelatin Kulit Sapiunclassified

“…Kadar lemak gelatin yang direndam NaOH 1% berbeda nyata dengan pelarut asam. Hal ini karena pelarut basa hanya bisa menghidrolisis triple helix menjadi double helix (Yang et al, 2008), sehingga tingkat exstruction lemak dalam sel belum optimal. pH pH merupakan salah satu sifat kimia gelatin yang mempengaruhi aplikasi gelatin dalam produk.…”

Section: Analisis Proksimatunclassified

“…pH gelatin berhubungan dengan proses ekstraksi yang digunakan Yang et al (2008). Nilai pH yang dihasilkan tergantung pelarut yang digunakan pada saat perendaman untuk ekstraksi gelatin (Tabel 4).…”

Section: Analisis Proksimatunclassified

“…Gelatin PA pada umumnya diproduksi melalui hidrolisis enzimatik. Yang et al (2008) menyebutkan produksi gelatin menggunakan enzim dapat menghasilkan gelatin dengan tingkat kemurnian yang tinggi.…”

Section: Kekuatan Gelunclassified

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Kajian Potensi Kulit Sapi sebagai Bahan Dasar Produksi Gelatin Halal

2017

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INTISARIGelatin merupakan produk turunan protein yang diperoleh dari hidrolisis kolagen hewan yang dapat diekstraksi melalui proses asam dan basa. Pemanfaatan gelatin sudah sangat luas dan menjadi bagian dalam gaya hidup masyarakat Indonesia. Penelitian ini bertujuan untuk mengetahui sifat fisikokimia gelatin kulit sapi kering dibandingkan dengan sifat gelatin komersial yang distandarkan SNI. Penelitian didesain menggunakan rancangan acak lengkap pola searah dengan perlakuan jenis pelarut ekstraksi (HCl 1%, CH3COOH 1%, NaOH 1%) dengan ulangan sebanyak empat kali. Sebanyak 1000 g kulit sapi yang telah mengembang direndam dengan HCl 1%, CH3COOH 1%, dan NaOH 1% pada masing-masing wadah selama 4 hari (1:3 (b/v)) kemudian dinetralkan, diekstraksi dengan air (1:3) menggunakan panci bertekanan 1 atm pada suhu 100 o C selama 1 jam, didinginkan, disaring, dikeringkan, dan kemudian dihaluskan. Analisis produk gelatin meliputi rendemen, analisis proksimat, pH, viskositas, kekuatan gel, dan kandungan logam (Cu, Zn, As, dan sulfit). Hasil analisis data dibandingkan dengan skor pada gelatin komersial dan SNI 06-3735-1995. Penggunaan pelarut asam dan basa untuk menghidrolisis kulit sapi kering menghasilkan gelatin dengan rendemen dan sifat fisikokimia yang berbeda nyata (P<0,05). Penggunaan HCl 1% sebagai larutan perendam dapat menghasilkan rendemen gelatin 65,75% lebih tinggi dibandingkan dengan perendaman CH3COOH 1% dan 27,71% lebih tinggi dibandingkan dengan perendaman NaOH 1%. Gelatin yang dihidrolisis menggunakan pelarut HCl 1% menghasilkan gelatin dengan sifat fisikokimia yang sebagian besar memenuhi standar SNI dan gelatin komersial. Kesimpulan penelitian ini kulit sapi kering yang dihidrolisis menggunakan pelarut HCl 1% berpotensi sebagai alternatif bahan baku pembuatan gelatin.(Kata kunci: Gelatin, Hidrolisis, Kulit sapi kering, Sifat fisikokimia, SNI Gelatin) (HCl 1%, CH3COOH 1%, NaOH 1%) and repeated four times. Sample 1000 g that has been soaked with HCl 1%, CH3COOH 1%, and NaOH 1% in each container for 4 days (1:3 (w/v)) then neutralized, extracted with water (1:3) using a 1 atm pressure pan at 100°C for 1 hour, cooled, filtered, dried, and crushed. The analysis of gelatin products includes rendement, proximate analysis, pH, viscosity, gel strength, and metal content (Cu, Zn, As, and sulfite). Results of data analysis were compared with scores on commercial gelatin and SNI 06-3735-1995 ABSTRACT Gelatin is a protein product derived from the hydrolysis of animal tissues containing collagen through extraction process with acid or base treatment. The utilization of gelatin is very broad and has become part of the lifestyles of Indonesian. This research was conducted to study the physicochemical properties of dry cow skin gelatin compared to that commercial gelatin standardized by SNI. The experiment was set up in a one way completely randomized design with various kinds of solvent extraction

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Extraction and physicochemical characterization of native and broiler chicken feet gelatin

Usman,

Sahar,

Aadil

et al. 2024

J Sci Food Agric

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BACKGROUNDPoultry processing generates a large amount of industrial waste, which is rich in collagen content. This waste can be utilized for the extraction of valuable components such as gelatin, which can be used as an alternative to mammalian gelatin (porcine and bovine).RESULTSGelatins were analyzed for their yield, proximate analysis, pH, color, viscosity, bloom strength, and texture profile analysis. The yield of broiler chicken feet gelatin (BCFG) was slightly higher (7.93%) as compared to native chicken feet gelatin (NCFG) (7.06%). The protein content was 85.92% and 82.53% for BCFG and NCFG. Both gelatin had moisture content in the standard range (< 15) as given by Gelatin Manufacturers of Europe (GME). Both gelatins showed higher bloom strength (326 g for NCFG and 203 g for BCFG) at 6.67% gelatin concentration, classified as high bloom. Fourier‐transform infrared (FTIR) analysis showed amide I, amide A, amide B at 1636 cm−1, 3302 cm−1, 2945 cm−1 for NCFG and 1738 cm−1, 3292 cm−1, 2920 cm−1 for BCFG. At 6.67% gelatin concentration, hardness and cohesiveness values were also higher than commercial gelatin previously studied. The pH values for NCFG were 5.43 and BCFG was 5.31. Both NCFG and BCFG viscosities (4.43 and 3.85 cP) were in the optimum range of commercial gelatins (2–7 cP).CONCLUSIONHence, the present study concluded that both NCFG and BCFG have a huge potential to replace commercial mammalian gelatins (porcine and bovine) in the food industries. However further studies should be done to optimize the extraction process. © 2024 Society of Chemical Industry.

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Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins

Cited by 80 publications

References 31 publications

Effect of concentration, pH and ionic strength on the kinetic self-assembly of acid-soluble collagen from walleye pollock (Theragra chalcogramma) skin

Effect of concentration, pH and ionic strength on the kinetic self-assembly of acid-soluble collagen from walleye pollock (Theragra chalcogramma) skin

Kajian Potensi Kulit Sapi sebagai Bahan Dasar Produksi Gelatin Halal

Extraction and physicochemical characterization of native and broiler chicken feet gelatin

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