Optimization of gelatin extraction from chicken deboner residue using RSM method

Rafieian, Fatemeh; Keramat, Javad; Kadivar, Mahdi

doi:10.1007/s13197-011-0355-7

Cited by 34 publications

(43 citation statements)

References 11 publications

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“…This yield was much higher than those reported by Muyonga et al (2004), for Nile perch bone gelatin (2.4 %) and Liu et al (2009), for Channel catfish head bone gelatin (8.43 %). In addition, Rafieian et al (2011) reported 10.2 % gelatin yield for chicken deboner residue after optimization.…”

Section: Physical Properties Of Extracted Gelatinmentioning

confidence: 99%

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

et al. 2012

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In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X 1 ), treatment time (h, X 2 ), extraction temperature (°C, X 3 ) and extraction time (h, X 4 ) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 02.74 %, X 2 021.15 h, X 3 074.73°C and X 4 05.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α 1 and α 2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.

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Section: Physical Properties Of Extracted Gelatinmentioning

confidence: 99%

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

et al. 2012

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“…Model fitting and optimal conditions of plastein reaction of casein hydrolysate RSM had been used in some studies to optimize the hydrolysis or extraction conditions of some food proteins, such as for the preparation of shrimp protein hydrolysate (Dey and Dora 2011) or chicken gelatin (Rafieian et al 2011). The present study also employed the RSM with a CCD to select the suitable E/S ratio, substrate concentration and reaction time for the plastein reaction of the casein hydrolysate.…”

Section: Impacts Of Some Reaction Conditions On Plastein Reaction Of mentioning

confidence: 99%

Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase

Kong

Zhao

2011

J Food Sci Technol

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Casein hydrolysate was prepared by hydrolyzing casein with Neutrase and then modified by a Neutrasecatalyzed plastein reaction. The prepared hydrolysate had a degree of hydrolysis of 13.0% and exhibited ACE inhibition in vitro with an IC 50 value of 40.4 μg⋅mL −1 . With the decreased amount of free amino groups of the modified hydrolysate as the response, some conditions of the plastein reaction including substrate concentration, enzyme to substrate ratio, reaction temperature and time were studied by single factor experiments and response surface methodology, and optimized finally as 62% (w/w), 3.0 kU⋅g −1 peptides, 30°C and 6.3 h, respectively. The maximum decreased amount of free amino groups of the modified hydrolysate prepared under these optimized conditions was 210.0 μmol⋅g −1 peptides, while corresponding IC 50 value was lowered to 14.7 μg⋅mL −1 . The present result indicates that Neutrase-catalyzed plastein reaction was capable of enhancing ACE-inhibitory activity in vitro of casein hydrolysate, and also highlights the importance of a forthcoming study to investigate the peptide compositions of the modified hydrolysate and the role of protease used in the plastein reaction.

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“…Besides, Rafieian et al (2013) revealed that the optimum conditions for producing gelatin included higher extraction temperature (86.8°C).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

Omar

Sarbon

2016

J Food Sci Technol

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The aim of this study is to investigate the functional and antioxidant properties of chicken skin gelatin hydrolysate (CSGH) as affected by the drying method used in the preparation of gelatin (freeze-dried and vacuum dried). CSGH obtained from freeze-dried gelatin showed better functional properties such as emulsifying activity index (EAI), water holding and oil binding capacity at different pH compared to CSGH produced from vacuum dried gelatin. Meanwhile, the CSGH of the vacuum dried gelatin exhibited a better emulsifying stability index (ESI), foaming capacity and stability. CSGH from freeze-dried gelatin showed better antioxidant, DPPH radical scavenging and metal chelating activity.

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Optimization of gelatin extraction from chicken deboner residue using RSM method

Cited by 34 publications

References 11 publications

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

Optimization of some conditions of Neutrase-catalyzed plastein reaction to mediate ACE-inhibitory activity in vitro of casein hydrolysate prepared by Neutrase

Effect of drying method on functional properties and antioxidant activities of chicken skin gelatin hydrolysate

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