Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins

Pranoto, Yudi; Istigani, Mawaddah; Santoso, Umar; Lestari, Lily Arsanti; Erwanto, Yuny; Rohman, Abdul

doi:10.18502/kls.v3i3.381

Cited by 7 publications

(4 citation statements)

References 7 publications

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“…A gelatin molecule was represented by a tetrapeptide unit consisting of the four primary types of amino acids in gelatin, in the sequence of proline (Pro)-arginine (Arg)glycine (Gly)-glutamic acid (Glu), according to the reported amino acid profiles and representative structures of gelatin shown in Figure S2c, Supporting Information. [37,38] Multiple hydrogens in the tetrapeptide structure can be potential hydrogen donors reacting with the triplet MSB. The intricate situations are depicted in Figure S3, Supporting Information.…”

Section: Resultsmentioning

confidence: 99%

Novel Robust, Reusable, Microbial‐Resistant, and Compostable Protein‐Based Cooling Media

Zou

Sbodio

Blanco‐Ulate

et al. 2022

Adv Funct Materials

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Novel environment-friendly heat-storage materials with efficient cooling capacity are in high demand by the food, pharmaceutical, and related industries and supply chains. Better control and prevention of cross-contamination caused by meltwater from traditional ice have become critical to ensure the safety and quality of food and other commodities. Here is reported a microbial-resistant, reusable, and compostable novel stationary cooling medium, "Jelly Ice Cubes" (JICs), based on gelatin-menadione sodium bisulfite (MSB) hydrogels (Gel/MSB-JICs) with cooling efficiency comparable with traditional ice. For the first time, the photo-crosslinking reactions induced by MSB are proposed and validated theoretically and experimentally. Photo-tuning is used collectively with rapid-freeze-slow-thaw treatment to construct robust hydrogel frameworks against the functional and structural damages caused by the phase transition of water during repeated uses. Exceptionally stable cooling efficiency and robust mechanical strength are observed across ten application cycles, with stable antimicrobial functions against bacteria, fungi, and yeast. At the end of the lifecycle of JICs, they can be composted or used as a soil treatment to promote plant growth. The novel JICs are competent as promising, safer, and more eco-friendly substitutes for traditional ice and ice packs.

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Section: Resultsmentioning

confidence: 99%

Novel Robust, Reusable, Microbial‐Resistant, and Compostable Protein‐Based Cooling Media

Zou

Sbodio

Blanco‐Ulate

et al. 2022

Adv Funct Materials

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“…Skins and bones from many fish species have been extensively investigated as raw material for collagen and gelatin production (Binsi et al 2009;Chandra et al 2013;Chandra and Shamasundar 2015;Pranoto et al 2016). 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).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth gum (TG) was evaluated. The nature of interaction and behavior of gelatin in presence of various gums was confirmed by particle size analysis, viscosity profile, FT-IR analysis and turbidity measurements. DSC data revealed that addition of AG, TG and GG remarkably improved the thermal stability of fish gelatin gel. The composite gels of TG, AG, and XG exhibited higher hardness and bloom strength values as compared to pure fish gelatin implying its textural synergy. Based on qualitative descriptive analysis, TG was found to be superior in improving the stability of fish gelatin gel, closely followed by AG. The results suggest that addition of these gums can reduce syneresis and retard melting of gelatin gels at ambient temperature, which are otherwise soft and thermally unstable.

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“…For each protein source, data was collected from three independent studies, and error bars indicate the standard deviation. 28,[36][37][38][39][40][41][42][43][44][45][46][47][48][49][50][51] amount of salt is also added to enhance the solubility of the globulins. 57,58 After removing insoluble components through centrifugation, and dialysis to remove the salts, the proteins are acid precipitated and freeze-dried.…”

Section: Legume Proteinsmentioning

confidence: 99%

Simple and complex coacervation in systems involving plant proteins

Doshi,

Guo,

Chen

et al. 2024

Soft Matter

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Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins

Abstract: Abstract

Cited by 7 publications

References 7 publications

Novel Robust, Reusable, Microbial‐Resistant, and Compostable Protein‐Based Cooling Media

Novel Robust, Reusable, Microbial‐Resistant, and Compostable Protein‐Based Cooling Media

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

Simple and complex coacervation in systems involving plant proteins

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