Physiochemical and functional properties of chum salmon (<i>Oncorhynchus keta</i>) skin gelatin extracted at different temperatures

Liu, Yang; Xia, Lining; Jia, Hui; Li, Qi; Jin, Wengang; Dong, Xiuping; Pan, Jinfeng

doi:10.1002/jsfa.8431

Cited by 28 publications

(20 citation statements)

References 38 publications

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“…This result was in accordance with the study on gelatine from Wami tilapia, clown featherback and chum salmon where lower gel strength was reported when gelatine was extracted at a higher temperature. 6,8,13 G45 had a higher gel strength compared to commercial bovine gelatine whereas the gel strength of G55 had no significant different with bovine gelatine ( p < 0.05). On the other, the gel strength of G65 and G75 were lower than bovine gelatine ( p < 0.05).…”

Section: Gel Strengthmentioning

confidence: 83%

“…This result suggested that an increase in the random coil of gelatine due to the enhanced hydrolysis of interchain cross-links of collagen which led to the loss of triple helical structure. 6,8 In the amide II region, the absorption bands were found at 1545.11 cm -1 , 1543.78 cm -1 , 1542.10 cm -1 and 1542.69 cm -1 for G45, G55, G65 and G75, respectively. The amide II was contributed by an out-of-phase combination of a CN stretch and in-plane NH deformation modes of the peptide group.…”

Section: Ftir Spectra Of Gelatinementioning

confidence: 98%

“…Emulsion activity index (EAI) and emulsion stability index (ESI) of gelatine samples were determined according to the method described by Liu et al 6 Gelatine solution with a protein concentration of 10 mg ml -1 was prepared. An appropriate amount of palm oil (20 wt%) was added to gelatine solution (80 wt%).…”

Section: Determination Of Emulsion Activity and Emulsion Stability Ofmentioning

confidence: 99%

“…The FTIR spectra of gelatine from black tilapia skin was similar to those found in gelatines from other fish species. [6][7][8] The amide I of tilapia gelatine extracted at 45°C, 55°C, 65°C and 75°C were recorded at wavenumbers 1630.76 cm -1 , 1631.85 cm -1 , 1632.14 cm -1 and 1631.57 cm -1 , respectively. The location of amide I was shifted to a higher wavenumber as the extraction temperature increased.…”

Section: Ftir Spectra Of Gelatinementioning

confidence: 99%

“…Studies show that the yield of gelatine from chum salmon, seabass and clown featherback increased as the extraction temperature increased. [6][7][8] However, those gelatines had lower functional properties such as gel strength when extraction temperature increased. There is no report regarding how the extraction temperature affect the physicochemical properties of tilapia skin gelatine especially gelling properties.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Tan¹,

Karim²,

Uthumporn³

et al. 2019

JPS

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The physicochemical properties of gelatine from the skin of black tilapia (Oreochromis mossambicus) as affected by different extraction temperatures (45°C, 55°C, 65°C and 75°C) were investigated. The yield of gelatine increased significantly as the extraction temperature increased. Electrophoretic protein pattern and free amino acid content of tilapia gelatine showed that high extraction temperature (75°C) contributed to the decrease in major protein components (α-and β-chains) of the extracted gelatine. Fourier transform infrared (FTIR) spectroscopy showed a significant loss of triple helical structure in all samples. The gel strength, gelling temperature and melting temperature of tilapia gelatine decreased as the extraction temperature increased. The gelling and melting temperature of gelatine extracted at 45°C (G45) was 18.9°C and 26.2°C, respectively, which was about 2°C lower than those of the bovine gelatine tested. This suggested that G45 and bovine gelatine gel possessed similar thermal stability. In addition, the rheological test revealed that, as the extraction temperature increased, the storage modulus (G′) of tilapia gelatine was frequency dependent and took a relatively long time to achieve maximum G′ at 10°C. Black tilapia gelatine showed higher emulsion ability and emulsion stability when lower extraction temperatures were used. The foaming properties of tilapia gelatine was similar among gelatine extracted from 45°C to 65°C. A significant decrease in foamability and stability was observed when extraction temperature further increased to 75°C. Therefore, black tilapia gelatine extracted at 45°C has the functional properties that are comparable to bovine gelatine.

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Section: Gel Strengthmentioning

confidence: 83%

Section: Ftir Spectra Of Gelatinementioning

confidence: 98%

Section: Determination Of Emulsion Activity and Emulsion Stability Ofmentioning

confidence: 99%

Section: Ftir Spectra Of Gelatinementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Tan¹,

Karim²,

Uthumporn³

et al. 2019

JPS

View full text Add to dashboard Cite

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Biopolymers Derived from Marine Sources for Food Packaging Applications

Uranga

Zarandona

Andonegi

et al. 2021

Sustainable Food Packaging Technology

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A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon

Wang

Ren

et al. 2020

J Sci Food Agric

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BACKGROUND Gelatin is traditionally produced from mammals and widely applied in the food industry. The production is tedious, time‐consuming and environment‐unfriendly, while the application is restricted because of zoonosis risk and religious sentiment. RESULTS Gelatin was extracted by hot water from sturgeon swim bladder after defatting with alcohol and hexane. The yield reached to 94.15% under the optimized conditions of 50 °C, 30 min and 10 mL g−1. Its amino acid and subunit profiles were similar to type I collagen. Compared to commercial porcine, bovine and piscine gelatins, it exhibited higher whiteness (3.38), emulsion activity (171.76 m2 g−1), gel strength (853.23 g), water‐holding capacity (92.37%) and viscoelasticity (0.03). But the transmittance (40.56% at 450 nm and 59.07% at 620 nm), emulsion stability (30.09 min), foam expansion (203.00) and stability (26.92), gelling (16.88 °C) and melting temperature (21.80 °C) were lower. While the pH (6.87) and viscosity (28.60 mPa s) were moderate. Moreover, it made better hydrogels and nanofibers. CONCLUSION Gelatin was extracted from sturgeon swim bladder using a clean and efficient approach, and exhibited unique properties and great potential for the food industry. © 2020 Society of Chemical Industry

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Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures

Abstract: Extracting temperature greatly affected yield, molecular composition and functionalities of GCSS. A temperature lower than 50°C is recommended for GCSS extraction. © 2017 Society of Chemical Industry.

Cited by 28 publications

References 38 publications

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Effect of Extraction Temperature on the Physicochemical Properties of Gelatine from the Skin of Black Tilapia (Oreochromis mossambicus)

Biopolymers Derived from Marine Sources for Food Packaging Applications

A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon

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