Journal ArticleDOI
Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)
Akkasit Jongjareonrak,Saroat Rawdkuen,Manat Chaijan,Soottawat Benjakul,Kazufumi Osako,Munehiko Tanaka +5 more
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G gelatin was extracted from the skin of farmed giant catfish with a yield of 20.1 g/100 g skin sample on the basis of wet weight and the chemical composition and properties of gelatin were characterised.Abstract:
Gelatin was extracted from the skin of farmed giant catfish (Pangasianodon gigas) with a yield of 20.1 g/100 g skin sample on the basis of wet weight. The chemical composition and properties of gelatin were characterised. The gelatin had high protein (89.1 g/100 g) but low fat (0.75 g/100 g) content and contained a high number of imino acids (proline and hydroxyproline) (211 residues per 1000 residues). Giant catfish skin gelatin had a slightly different amino acid composition than calf skin gelatin. The bloom strength of the gelatin gel from giant catfish skin gelatin (153 g) was greater than that of calf skin gelatin (135 g) (Pread more
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Functional and bioactive properties of collagen and gelatin from alternative sources: A review
TL;DR: The present work is a compilation of recent information on collagen and gelatin extraction from new sources, as well as new processing conditions and potential novel or improved applications, many of which are largely based on induced cross-linking, blending with other biopolymers or enzymatic hydrolysis.
Journal ArticleDOI
Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures
Muralidharan Nagarajan,Soottawat Benjakul,Thummanoon Prodpran,Ponusa Songtipya,Hideki Kishimura +4 more
TL;DR: Gelatin was extracted from the skin of splendid squid (Loligo formosana) at different temperatures (50, 60, 70 and 80) with extraction yield of 8.8%, 21.8, 28.2%, and 45.3% as mentioned in this paper.
Journal ArticleDOI
Isolation and characterization of fish scale collagen from tilapia (Oreochromis sp.) by a novel extrusion-hydro-extraction process.
TL;DR: A novel extrusion-hydro-extraction (EHE) process for extraction of collagen from tilapia fish scale was developed and physicochemical studies revealed that extracted collagens could have promising applications in the food, medical, and cosmetic industries.
Journal ArticleDOI
Extraction and functional properties of gelatin from the skin of cuttlefish (Sepia officinalis) using smooth hound crude acid protease-aided process
Rafik Balti,Mourad Jridi,Assaad Sila,Nabil Souissi,Naima Nedjar-Arroume,Didier Guillochon,Moncef Nasri +6 more
TL;DR: The characteristics and functional properties of gelatin from skin cuttlefish ( Sepia officinalis ) were investigated and compared to those of halal bovine gelatin (HBG) as discussed by the authors.
Journal ArticleDOI
Texture Profile Analysis and Functional Properties of Gelatin from the Skin of Three Species of Fresh Water Fish
M. V. Chandra,B. A. Shamasundar +1 more
TL;DR: In this article, the texture profile analysis and functional properties of gelatin from fresh water fish (carps) and porcine skin were measured, and it was shown that porcINE gelatin showed significantly higher values for hardness, springiness, cohesiveness, gumminess, and chewiness than carp skin gelatin (p < 0.05).
References
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TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
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Structural and physical properties of gelatin extracted from different marine species: a comparative study.
TL;DR: Circular dichroism analysis reveals that gelling involves a refolding of denatured collagen chains into the typical triple helix conformation and, conversely, unfolding upon reheating, and the importance of slow cold maturation is revealed.
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