Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

Sha, Xiao‐Mei; Tu, Zong–cai; Liu, Wei; Wang, Hui; Shi, Yan; Huang, Tao; Man, Ze-zhou

doi:10.1016/j.foodhyd.2013.09.024

Cited by 72 publications

(56 citation statements)

References 56 publications

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“…FSG was extracted according to our previous reports (Sha et al 2014). The lyophilized gelatin was dissolved with deionized water in a water bath at 50°C with constant mild stirring for preparing 6.67% (w/v) gelatin solution.…”

Section: Preparation Of Gelatin Gelmentioning

confidence: 99%

“…Gelatin, a protein derived from acidic or alkaline heatdenatured collagen, is widely used in food products and pharmaceutical industries due to its excellent multiple functions (Karim and Bhat 2009;Sha et al 2014). Currently, about 98.5% of the world's gelatin production is extracted from cattle hides, beef bones and pork skin (Karim and Bhat 2009;Sow and Yang 2015).…”

Section: Introductionmentioning

confidence: 99%

“…However, applications of mammalian gelatin have religious restrictions as well as food safety concern because these gelatin may be contaminated by pathogenic vectors such as prions from the diseased animal (Sow and Yang 2015;Huang et al 2017). Since then, there has gained great interest in gelatin alternatives source, such as fish processing byproducts (skin, bone, scale et al) (Sha et al 2014). Nevertheless, compared with mammalian gelatin, fish gelatin generally possesses poorer gelling and inferior rheological properties, which limit its large-scale applications (Karim and Bhat 2009).…”

Section: Introductionmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Huang

Wang

et al. 2017

J Food Sci Technol

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In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were largely improved, including melting temperature and rheological behavior. While, modification methods decreased the triple-helix content and destroyed the single left-hand helix chain of modified FSG as investigated by X-ray diffraction. MTGase could induce the denser and finer gels network, but had none significant effect on nanostructural properties of fish gelatin. Pectin inserted itself into the fish gelatin gels network and caused aggregations, forming crystalline peaks and various nanostructures. In particular, compared with pectin modified FSG, MTGase produced FSG with lower storage modulus and apparent viscosity, but higher gel points and melting points.

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Section: Preparation Of Gelatin Gelmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Huang

Wang

et al. 2017

J Food Sci Technol

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“…Recently, many papers have dealt with the extraction and characterisation of gelatins from various fish species, such as common carp (Duan et al 2011), smooth hound (Bougatef et al 2012), cobia (Silva et al 2014), horse mackerel (Badii and Howell 2006), bighead carp (Tu et al 2015;Sha et al 2014), lizardfish (Wangtueai et al 2010) and yellow-fin tuna (Cho et al 2005). Grass carp (Ctenopharyngodon idellus) is a widely grown freshwater fish.…”

Section: Introductionmentioning

confidence: 99%

Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

Cai

Feng²,

Peng

et al. 2016

J Food Sci Technol

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The physicochemical properties and nanostructure of mixtures of egg albumen protein (EAP) and gelatin from under-utilised grass carp (Ctenopharyngodon idella) skins were studied. The gelatin with 1% EAP had an acceptable gel strength. The addition of 5% EAP significantly increased the melting and gelling temperatures of gelatin gels. Additionally, the colour turned white and the crystallinity was higher in gelatin gels with gradient concentrations of EAP (1, 3, and 5%). Gelatin with 5% EAP had the highest G 0 values while gelatin with 1% EAP had the lowest G 0 values. Atomic force microscopy showed the heterogeneous nanostructure of fish gelatin, and a simple coacervate with a homogeneous distribution was only observed with the addition of 1% EAP, indicating interaction between gelatin and EAP. These results showed that EAP effect fish gelatin's physicochemical and nanostructure properties and has potential applications in foods and pharmaceuticals.

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Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein

et al. 2022

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BACKGROUND Soybean protein isolate hydrolysates (SPIHs) produced at high hydrostatic pressure have higher bioactivity. The aim of the study was to analyze the effects of different SPIH concentrations obtained under various pressures (0.1, 100, 200, and 300 MPa) on gelling properties, structural characteristics, and main forces of myofibrillar protein (MP) in MP‐SPIH plural gels. RESULTS The MP‐SPIH plural gel with 3% SPIH produced under 200 MPa had the maximum gel strength (0.42 N) and water holding capacity (53.69%). A decline in thermal stability and a rise in storage modulus (G′) of MP‐SPIH plural gels were found with increased SPIH pressure and concentration. Additionally, the addition of SPIHs increased the amounts of α‐helix and β‐sheet, decreased random coil structural content of MP in MP‐SPIH plural gels, and facilitated the generation of a denser and uniform gels network. The molecular forces in MP‐SPIH plural gels were mainly hydrophobic interaction and hydrogen bond. CONCLUSION This study showed that the interaction of MP with 3% SPIH obtained at 200 MPa improved the quality of plural gels. © 2022 Society of Chemical Industry.

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Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

Cited by 72 publications

References 56 publications

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

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

Effect of egg albumen protein addition on physicochemical properties and nanostructure of gelatin from fish skin

Impacts of soybean protein isolate hydrolysates produced at high hydrostatic pressure on gelling properties, structural characteristics, and molecular forces of myofibrillar protein

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