Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration

Chen, Shulin; Tang, Lanlan; Su, Wen‐Jin; Weng, Wuyin; Osako, Kazufumi; Tanaka, Munehiko

doi:10.1016/j.foodchem.2015.04.084

Cited by 18 publications

(7 citation statements)

References 37 publications

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“…It gained more significance, which offers real potential for applications in the food industry due to its physicochemical properties, short time biodegradability, and nontoxicity. Several authors have developed films or coatings based on collagen to preserve food in laboratory scale [15][16][17][18][19][20]. Nevertheless, since now, scale-up collagenbased films were not successfully produced, as would limit their application in food preservation field.…”

Section: Introductionmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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In an effort to produce scale-up of edible films, collagen-based films including different amounts of sodium alginate (CS) were prepared by casting method. Films were characterized based on their rheological, thermal, and mechanical properties, water vapor permeability (WVP), and oxygen permeability (OP). The microstructures were also evaluated by scanning electron microscopy (SEM), atomic force microscopy (AFM), and Fourier transform-infrared spectroscopy (FTIR). Furthermore, the addition of sodium alginate effectively improved the viscosity and thermal stability, significantly increased TS, and decreased and WVP ( < 0.05), but with no obvious effect on OP ( > 0.05). SEM and AFM showed homogeneous matrix, with no signs of phase separation in the blends. Overall, films (CS2) produced using collagen (g) : sodium alginate (g) = 10 : 2 showed suitable rheological property (apparent viscosity was 4.87 m Pa s −1 ) and better TS (26.49 Mpa), (64.98%), WVP (1.79 × 10 −10 g⋅cm −1 ⋅s −1 ⋅Pa −1 ), and OP (3.77 × 10 −5 cm 3 ⋅m −2 ⋅d −1 ⋅Pa −1 ).

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Section: Introductionmentioning

confidence: 99%

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Wang

2017

Journal of Food Quality

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“…7a) revealed the presence of a glass transition temperature (T g ) and melting temperature (T m ) at 89.1°C and 191.3°C, respectively. The T g and T m values were lower than those values for fish gelatin reported by Chen et al (2015). However, electrospraying of gelatin solution resulted in a shift in T g towards a lower temperature of 47.2°C as observed in GB samples (Fig.…”

Section: Thermal Gravimetric Analysismentioning

confidence: 53%

“…The T g and T m values were lower than those values for fish gelatin reported by Chen et al . (). However, electrospraying of gelatin solution resulted in a shift in T g towards a lower temperature of 47.2 °C as observed in GB samples (Fig.…”

Section: Resultsmentioning

confidence: 97%

Characterisation of gelatin nanoparticles encapsulated with Moringa oleifera bioactive extract

Hani

Azarian

Torkamani

et al. 2016

Int J of Food Sci Tech

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Summary This study describes the preparation and characterisation of nanoparticles with gelatin as the wall matrix to encapsulate Moringa oleifera (MO) extract using an electrospraying technique. The electrospraying conditions for voltage, flow rate and emitter/collector distance were 20 kV, 0.5 mL h−1 and 10 cm, respectively. Nanoparticles with encapsulated MO extract (1–5%, w/w) were successfully produced and characterised in relation to spectroscopic, morphological and thermal properties. Increasing amounts of MO extract resulted in a significant decrease in the nanocapsule size (ranging from 140 and 179 nm) produced. Spectroscopic analysis indicated no chemical interactions between core and wall materials. The encapsulation efficiency (EE) of MO extract‐loaded nanocapsules obtained was 83.0 ± 4.0%. Surface analysis showed that roughness decreased from 91 nm (empty beads) to 57.5 nm with addition of 3% MO extract. The thermal stability of encapsulated nanoparticles slightly increased and the glass transition temperature (Tg) disappeared due to increase in crystallinity.

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“…The low EAI of gelatin hydrolysate may be affected by the hydrophilic and hydrophobic balance of gelatin. Gelatin is relatively hydrophilic when its amino acid sequences are mainly composed of glycine, proline, and hydroxyproline (Chen et al, 2015). Therefore, hydrolysis is inadequate to increase the emulsion activity of gelatin.…”

Section: Emulsion Propertiesmentioning

confidence: 99%

Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids

et al. 2020

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This study aims to combine two modification methods, namely enzymatic hydrolysis and covalent attachment with hydrophobic groups, to increase the emulsifying properties of gelatin. The experiment was conducted by using a completely randomized design with three replicates. Enzymatic hydrolysis of gelatin resulted in higher contents of free amino groups, which could be attached to hydrophobic groups. Gelatin hydrolysates covalently attached with the N-hydroxysuccinimide esters of C14:0 and C18:0 fatty acids at a molar ratio of 3.0 showed high emulsifying activity but low stability. Among the samples obtained, gelatin hydrolysate covalently attached with C18:0 at a molar ratio of 3.0 revealed the highest emulsifying activity; however, this sample cannot be considered the best emulsifier among the samples because of its low stability.

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Separation and characterization of alpha-chain subunits from tilapia (Tilapia zillii) skin gelatin using ultrafiltration

Cited by 18 publications

References 37 publications

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Scale-Up Preparation and Characterization of Collagen/Sodium Alginate Blend Films

Characterisation of gelatin nanoparticles encapsulated with Moringa oleifera bioactive extract

Emulsifying Characteristics of Gelatin Hydrolysate from Tilapia Skin Covalently Attached with N-hydroxysuccinimide Esters of Fatty Acids

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