Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Karim, A.A.; Bhat, Rajeev

doi:10.1016/j.foodhyd.2008.07.002

Cited by 986 publications

(803 citation statements)

References 79 publications

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“…1a). The molecular weight distribution including the α 1 / α 2 molar ratio and β chain amount, which determine the properties of gelatin, such as gel strength and melting point (Karim and Bhat 2009). Gelatin extracted by WB possessed higher content of α-chain, which represented stronger gel strength and normally higher melting points than that of gelatin extracted by UB.…”

Section: Melting Pointmentioning

confidence: 99%

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Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Huang

Wang

et al. 2013

J Food Sci Technol

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In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60°C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15~91.85 %) with moisture (7.111 3.65 %), low ash content (0.31~0.97 %). All extracted gelatin contained α-and β-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.

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Section: Melting Pointmentioning

confidence: 99%

“…Gelatin, derived from partial hydrolysis of fibrous protein collagen, is a compound mixture water-soluble protein (Karim and Bhat 2009). It has been widely used both in food and pharmaceutical industry due to its excellent functional properties.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Huang

Wang

et al. 2013

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…It is Known that the functional properties of gelatin depend on the processing parameters (temperature, time, and pH), the pretreatment, and the properties and preservation method of the starting raw material (KARIN; BHAT, 2009;FONSECA;PRENTICE, 2012). Therefore, the characteristics of the raw material are decisive for the functional properties of fish gelatin.…”

Section: Proximal Compositionmentioning

confidence: 99%

Physical and chemical properties of wami tilapia skin gelatin

et al. 2013

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“…Gelatin is a mixture of peptides and proteins produced by partial hydrolysis of collagen. It is one of the most popular biopolymers and widely used in food, pharmaceutical, cosmetic, and photographic applications because of its unique functional and technological properties (Karim and Bhat 2009;Schrieber and Gareis 2007). The worldwide production amount of gelatin is about 326,000 t per year and its global demand has been increasing over the year (GME 2008).…”

Section: Introductionmentioning

confidence: 99%

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

et al. 2012

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In the present study, to establish the optimum gelatin extraction conditions from pangasius catfish (Pangasius sutchi) bone, Response Surface Methodology (RSM) with a 4-factor, 5-level Central Composite Design (CCD) was conducted. The model equation was proposed with regard to the effects of HCl concentration (%, X 1 ), treatment time (h, X 2 ), extraction temperature (°C, X 3 ) and extraction time (h, X 4 ) as independent variables on the hydroxyproline recovery (%, Y) as dependent variable. X 1 02.74 %, X 2 021.15 h, X 3 074.73°C and X 4 05.26 h were found to be the optimum conditions to obtain the highest hydroxyproline recovery (68.75 %). The properties of optimized catfish bone gelatin were characterized by amino acid analysis, SDS-PAGE, gel strength, TPA and viscosity in comparison to bovine skin gelatin. The result of SDS-PAGE revealed that pangasius catfish bone gelatin consisted of at least 2 different polypeptides (α 1 and α 2 chains) and their cross-linked chains. Moreover, the pangasius catfish bone gelatin was found to contain 17.37 (g/100 g) imino acids (proline and hydroxyproline). Pangasius catfish bone gelatin also indicated physical properties comparable with that of bovine and higher than those from cold water fish gelatin. Based on the results of the present study, there is a potential for exploitation of pangasius catfish bone for gelatin production. Furthermore, RSM provided the best method for optimizing the gelatin extraction parameters.

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Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins

Cited by 986 publications

References 79 publications

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

Physical and chemical properties of wami tilapia skin gelatin

Optimization and physical properties of gelatin extracted from pangasius catfish (Pangasius sutchi) bone

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