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

Abstract

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.

Rheological and structural properties of fish scales gelatin: Effects of conventional and ultrasound-assisted extraction

“…Structural information can help in determining the properties of fish skin gelatin. [4] Several studies have explored the nanostructure of fish gelatin. [3,9,36] However, few studies have used AFM to observe the gelatin extracted by CWB and UWB at different temperatures.…”

“…Gelatin, a proteinaceous material derived from collagen, is an important biological polymer that has been widely used in food and pharmaceutical industries. [1][2][3][4] However, with the emergence of bovine spongiform encephalopathy and foot-and-mouth disease affecting human health, the safe use of mammalian gelatin has been disputed for many years. [5] Furthermore, pig gelatin is not acceptable in Judaism and Islam because of their religious beliefs.…”

“…Rheological properties not only have great influences on the manufacture, storage, as well as the texture of hydrogels composed of proteins and polysaccharides, but also inherently reflect the molecular structure and chain conformation of macromolecules. [4,17] The rheological behaviours of fish gelatin are mainly influenced by pH, temperature, light chemicals, electrical and magnetic field, etc. [17] With respect to extracted fish gelatin, several previous studies have reported their rheological characteristics.…”

“…[17] With respect to extracted fish gelatin, several previous studies have reported their rheological characteristics. [4,[18][19][20][21][22] However, little information on the rheological behaviours of UWB-extracted fish gelatin has been established. In this work, the rheological behaviours as well as the structural properties of fish scales gelatin under different extractions were determined, aiming at further understanding the UWB influence on fish gelatin and obtaining fish gelatin with better rheological properties.…”

Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation

“…Higher degree of protein denaturation resulted in higher exposure of the functional groups and subsequently hardness of the MP gels. Tabarestani et al [43] suggested that weakened gel structures seen as lower hardness might be caused by the reduction of the formation of linkages between aggregated helices. Hardness is related directly to the strength of the gel structure under compression.…”