Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Abstract

In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60°C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15~91.85 %) with moisture (7.111 3.65 %), low ash content (0.31~0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

“…[42] The amide II band in the infrared spectrum of protein is in the range of 1600-1500 cm −1 [5] which primarily represent an out-of-phase combination of CN stretch and in-plane NH deformation modes of the peptide group. [41] In this study, the characteristic absorption value of modified OVA in amide-II region was slightly highest than those of native and hydrolyzed OVA (data not shown). It has also reported that Amide A band of the infrared spectra of polymer is observed at an unusually high frequency (3400-3300 cm −1 ), which was related to hydrogen bond stretching and the vibration of OH groups.…”

“…[40] Amide-I represents C = O stretching vibration hydrogen bonding coupled with COO, coupled to contributions from the CN stretch, CCN deformation and in-plane NH bending mode. [40,41] As shown in Fig. 4(b), the amide I absorption peaks of native OVA, hydrolyzed OVA and modified OVA were 1660.2, 1654, and 1651 cm −1 , respectively.…”

Gelation and thermal characteristics of microwave extracted fish gelatin–natural gum composite gels

“…Lately, fish scale has been focused as an ideal source for collagen and gelatin extraction Fengxing et al 2008;Yong-an and Jing-na 2010;Zhang et al 2011;Mori et al 2013;Tu et al 2015). Akagunduz et al (2014) reported higher yield and bloom strength values for gelatin extracted from scales compared to that from bones in sea bream.…”

Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

“…In our previous work, we extracted FSG from bighead carp (Hypophthalmichthys nobilis) scales and reported its physical-chemical properties and structural characteristics (Sha et al 2014;Tu et al 2015). Nevertheless, there is no information regarding modifying bighead carp scales gelatin.…”