Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment

Nikoo, Mehdi; Benjakul, Soottawat; Bashari, Mohanad; Alekhorshied, Masood; Cissouma, Abdoulaye Idrissa; Yang, Na; Xu, Xueming

doi:10.1016/j.fbio.2013.10.004

Cited by 55 publications

(38 citation statements)

References 31 publications

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“…The β chain has a molecular weight of approximately 175 kDa, and the two α-chains were about 127 and 117 kDa, respectively. This is similar to what has been observed for other fish species [1,4,8,11]. In addition to the presence of a thick band corresponding to the β-components proteins, molecular weights higher than β-chains (γ-components) were observed for alkaline-acid gelatin, which may contribute to the different rheological properties.…”

Section: Sds-pagesupporting

confidence: 84%

“…There have been many reports about the processing of gelatin from different kinds of seafood processing waste. Physicochemical, textural, rheological, and sensory properties of gelatin extracted from skins of channel catfish [5], sturgeon (Acipenser baeri) [6], cultured freshwater fish (live red tilapia (O. nilotica), walking catfish (C. batrachus), and striped catfish (P. sutchi fowler)) [7], unicorn leatherjacket (Aluterus monoceros) [8], tilapia (Oreochromis niloticus) [9], rainbow trout [10], and farmed Amur sturgeon (Acipenser schrenckii) [11] were studied as a function of various pretreatments. According to Ahmad and Benjakul [8] characteristics of gelatin from the skins of unicorn leatherjacket were correlated with the acid pretreatment.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

Tabarestani

Sedaghat

Jahanshahi

et al. 2016

International Journal of Food Properties

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Physicochemical and rheological properties of white-cheek shark (WS, Carcharhinus dussumieri) skin gelatin were determined as a function of either an alkaline-acid or an acid pretreatment. With alkaline-acid pretreatment, the purity of WS skin gelatin was increased, with a significant lower extraction yield, a higher retention of high molecular weight components, and Downloaded by [New York University] at 03:31 16 July 2015A c c e p t e d M a n u s c r i p t 2 greater preservation of the triple helical structure. Moreover, gelatin from alkaline-acid treated skins showed denser spherical structure, significantly (P<0.05) different textural properties, better thermostability (T g = 21°C, T m = 27.5°C), higher values of both G′ and G″, higher gel strength (330 g), more imino acids (20.3%), and lighter colored gels compared with acid treated WS skin gelatin.

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Section: Sds-pagesupporting

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

Tabarestani

Sedaghat

Jahanshahi

et al. 2016

International Journal of Food Properties

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“…With 314 increasing fish age, the cross-linking of collagen in skin can be enhanced [20]. Those functional groups and the secondary structure of gelatin [10]. All gelatin samples 324 showed similar spectra, which had the major peaks in amide region.…”

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confidence: 99%

Molecular characteristics and properties of gelatin from skin of seabass with different sizes

Sinthusamran

Benjakul

Kishimura

2015

International Journal of Biological Macromolecules

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Gelatin was extracted from the skin of seabass (Lutes calcarifer) with different average sizes (2, 4 and 6 kg/fish), termed G2, G4 and G6, respectively and their characteristics and functional properties were determined. Yields of G2, G4 and G6 were 38.22, 40.50 and 43.48% (based on dry weight), respectively. G2 contained cc-chains as dominant component, whilst G4 and G6 comprised alpha-, beta- and gamma-chains with a larger content of high MW cross-links. All gelatins had the similar imino acid (hydroxyproline and proline) content. Net charge of G2, G4 and G6 became zero at pH of 6.73, 6.41 and 7.12, respectively. Amongst all gelatin samples, G6 exhibited the highest gel strength (321.5g) (p < 0.05), but had the lowest turbidity (p < 0.05). Gels of G6 sample had the lower L*-value but higher a*-, b*- and Delta E*-value, compared with others. Gelling and melting temperatures of all gelatins were 17.09-19.01 and 26.92-28.85 degrees C, respectively. Furthermore, all gelatins were able to set at room temperature, regardless of size of seabass used. G6 had the shorter setting time at room temperature than others. Therefore, size of seabass, in which skin was used for gelatin extraction, had the impact on yield, composition and properties of resulting gelatin. (C) 2014 Elsevier B.V. All rights reserved

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“…This condition is used in the extraction process resulting in collagen solubility (Johnston-Banks, 1990). Acid pretreatment at different acid concentrations has an impact on yield and gel strength (Ahmed and Benjakul, 2011;Nikoo et al, 2014). An acid helps the release and dissolve of some proteins, fat and other components of collagen.…”

Section: Introductionmentioning

confidence: 99%

The effect of pretreatment using hydrochloric acid on the characteristics of buffalo hide gelatin

Mulyani

Setyabudi

Pranoto

et al. 2017

J. Indonesian Trop. Anim. Agric.

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ABSTRAKTujuan penelitian adalah untuk mengidentifikasi variasi konsentrasi asam klorida terhadap yield dan sifat fisikokimia gelatin kulit kerbau. Design penelitian menggunakan Rancangan Acak Lengkap, dengan perlakuan variasi konsentrasi asam klorida 0.3M, 0.6M, 0.9 M, 1. ABSTRACTThe objective of the research was to identify the effect of the concentration of hydrochloric acid (HCl) on yield and the characteristics of gelatin from buffalo hide. A completely randomized design was used with various concentrations of HCl treatment 0.3M, 0.6M, 0.9 M, 1.2 M and 1.5M, and four times replication, followed by least significant difference test. The HCl concentration gave significantly effect (P<0.05) on yield, viscosity, pH, gel strength and redness of gelatin. The highest yield (29.17%) was obtained at a concentration of HCl 0.9M. The highest gel strength and viscosity at concentration of 1.2M, were 293.41g bloom and 22.17 cp, respectively. The pH of the gelatin were 5.08 to 5.52. The lightness level (L*) was 69.92-70.97, whereas the redness r a n g e d (a*) from 0.55 to 1.54 and the yellowness r a n g e d (b*) from 17.54 to 19.59. The moisture, protein and ash concentrations of gelatin were 7.05±0.07-8.92±0.06%, protein content of 83.38±0.06 -91.11±0.03%, and the ash content 0.53 ± 0.04 to 1.23 ± 0.09%, respectively. Based on the spectra absorption of infrared were detected four areas amides: amide A (3402.43-3448.72 cm-1), amide I (1635.65 cm-1), amide II (1527.62 cm-1) and amide III (1242.16 cm-1). The differences in the concentration of HCl had impact on yield, characteristics and secondary structure of buffalo hide gelatin. The HCl concentration at 0.9M was the optimum condition to obtain the highest yield. The characteristics of buffalo hide gelatin after pretreatment using hydrochloric acid had met the standards of GMIA (2012) .

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Physicochemical properties of skin gelatin from farmed Amur sturgeon (Acipenser schrenckii) as influenced by acid pretreatment

Cited by 55 publications

References 31 publications

Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin

Molecular characteristics and properties of gelatin from skin of seabass with different sizes

The effect of pretreatment using hydrochloric acid on the characteristics of buffalo hide gelatin

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