Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

Wangtueai, Sutee; Noomhorm, Athapol

doi:10.1016/j.lwt.2008.11.014

Cited by 130 publications

(90 citation statements)

References 24 publications

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“…01, 942.05, 991.36 and 954.01, respectively (AOAC, 2000). A conversion factor of 5.55 was used for calculating protein from total nitrogen (Wangtueai & Noomhorm, 2009). …”

Section: Gelatin Yield and Proximate Compositionmentioning

confidence: 99%

Untitled

Hue¹,

Hang²,

R.G.³

2017

Turk. J. Fish. Aquat. Sci.

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The main purpose of this study was to extract and characterize gelatin from skins of fishes: European perch (Perca fluviatilis) and Volga pikeperch (Sander volgensis), which were collected from the Volga-Caspian basin in Russia. The gelatins were prepared using an alkaline pretreatment. The gelatin yield was in the range of 10.2-13.8% on a wet weight basis, and the gel strength exceeded 184 and 193 g for samples from European perch and Volga pikeperch skins, respectively. The pH values of gelatins were 5.49 and 5.73, melting points were 24.5 and 25.5 o C and protein content was 88.6 and 91.0%, respectively. Water-holding and fat-binding capacities of gelatins were 227-235 and 439-453%, respectively. The gelatins were composed of α-chains, β-chains, and γ-chains. The apparent valine content of the two gelatins was significantly higher than those of gelatins from other fish species. The total apparent proportions of imino acids were 192 and 203 residues/1000 residues. The gelatins from European perch and Volga pikeperch skins had relatively high gel strengths, melting points, water-holding and fat-binding capacities as compared with those of other types of fish and could be recommended as potential replacements for mammalian gelatin in the food industry.

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“…01, 942.05, 991.36 and 954.01, respectively (AOAC, 2000). A conversion factor of 5.55 was used for calculating protein from total nitrogen (Wangtueai & Noomhorm, 2009). …”

Section: Gelatin Yield and Proximate Compositionmentioning

confidence: 99%

Untitled

Hue¹,

Hang²,

R.G.³

2017

Turk. J. Fish. Aquat. Sci.

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“…Gelatin is a naturally occurring macromolecular and biodegradable protein that is produced by the controlled partial hydrolysis of collagen synthesized from skins, white connective tissues and bones of animals which is composed of amino acid residues at different proportions and combinations [3]. Because of the favorable properties, such as high water solubility, non-toxicity, thermoreversible sol-gel transition, high mechanical strength and elasticity in a dry state, moisturizing cause by binding a plenty of water, gelatin are widely used as raw material in photography, pharmaceutical and cosmetic industries, it is used as water-soluble capsules, coating materials for oral drugs, stabilizer of photosensitive reagents in photographic films, adsorbent for diluted chemicals and adhesive agents [4,5]. In the food industry, gelatin is one of the water soluble polymers that can be used as an ingredient to improve the elasticity, consistency and stability of foods.…”

Section: Introductionmentioning

confidence: 99%

Extraction and Characterization of Gelatin: A Functional Biopolymer

Das

Suguna

Prasad

et al. 2017

Int J Pharm Pharm Sci

113

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Objective: Gelatin is widely used biopolymer in various industries due to its excellent biocompatibility, biodegradability properties. In the present study, gelatin was extracted from fish wastes, as an alternative source.Methods: This biopolymer was extracted from the scales of freshwater fish, Labeo rohita. After extraction, the proximate analysis and physicochemical analysis of the fish scale gelatin were carried out. This functional polymer was also characterized using different analytical methods, such as UV-vis spectroscopy, scanning electron microscopy (SEM), and X-ray diffraction (XRD) for the evaluation of crystalline and surface morphology, and fourier transform infrared spectroscopy (FTIR) for structural determination. Results:The scales of L. rohita yield 24% (dry weight basis) of gelatin, indicating this fish species as potential source of gelatin. The proximate analysis determined was low moisture content (4.2%), ash (1.4%) and high protein (90%) content. The result of the study confirms the effectiveness of extraction method used. Conclusion:The fish scales of L. rohita are found to be a sustainable and renewable source of gelatin with desirable functionalities and it is the best alternative for mammalian gelatin in food and other industries.

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“…Therefore, it is not easy to extract gelatin from scales. Previous research has focused on gelatin extracted from fish scales by water bath heating, such as Lizardfish (Harpodontidae) scales (Wangtueai and Noomhorm 2009), grass carp (Ctenopharyngodon) fish scales (Zhang et al 2011), while ultrasound-assisted extraction has not been paid attention to.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2013

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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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Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

Cited by 130 publications

References 24 publications

Untitled

Untitled

Extraction and Characterization of Gelatin: A Functional Biopolymer

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

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