Journal ArticleDOI
Nanostructural characterization of catfish skin gelatin using atomic force microscopy.
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TLDR
It is proposed that the structures formed were determined by whether the solution penetrated into the gelatin molecules evenly or not during hydrolysis, and a scheme for the formation of annular pores and spherical aggregates is proposed.Abstract:
To determine the nanostructure of gelatin from catfish (Ictalurus punctatus) skin, atomic force microscopy (AFM) was used to study gelatin aggregates. The gelatin was extracted at an optimized acid concentration after alkaline processing. First, the AFM imaging parameters were optimized to obtain high-quality images. Then height mode with a 2-dimensional plane, 3-dimensional topographical images, and error signal mode images, which removed slow variations in surface topography but highlighted the edges of sample features, were used to analyze the structure of particles. The results describe fish gelatin at a nanoscale level for the first time and are compared with AFM images of mammalian gelatins. Both annular pores with diameters averaging 118 nm and spherical aggregates with an average diameter of 267 nm were seen in the AFM images of fish gelatin. From the AFM images, we propose that the structures formed were determined by whether the solution penetrated into the gelatin molecules evenly or not during hydrolysis. A scheme for the formation of annular pores and spherical aggregates is proposed.read more
Citations
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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
Effects of salt and sugar addition on the physicochemical properties and nanostructure of fish gelatin
Li Cheng Sow,Hongshun Yang +1 more
TL;DR: In this paper, the physicochemical properties of fish gelatin were studied by atomic force microscopy (AFM) with the secondary structure investigated by Fourier transform infrared (FTIR) spectroscopy.
Journal ArticleDOI
Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage
TL;DR: In this paper, an antimicrobial edible coating of gelatin extracted from fish skins and bones and tea polyphenol (TP) was developed to inhibit the spoilage of fish fillet during cold storage.
Journal ArticleDOI
Effects of alkaline and acid pretreatment on the physical properties and nanostructures of the gelatin from channel catfish skins
TL;DR: In this article, the authors illustrate the correlation between the physical properties and nanostructure of gelatins made of channel catfish (Ictalurus punctatus ) skins.
Journal ArticleDOI
Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins
TL;DR: In this article, the relationship among concentration, nanostructure and physical properties of gelatin extracted from channel catfish skins (Ictalurus punctatus) were studied using atomic force microscopy (AFM).
References
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Journal ArticleDOI
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.
Journal ArticleDOI
Properties of gelatins from skins of fish—black tilapia (Oreochromis mossambicus) and red tilapia (Oreochromis nilotica)
B. Jamilah,K.G Harvinder +1 more
TL;DR: In this paper, the physicochemical characteristics of gelatin obtained from the skins of black ( Oreochromis mossambicus ) and red ( Oreochemis nilotica ) tilapia was investigated.
Journal ArticleDOI
Imaging soft samples with the atomic force microscope: gelatin in water and propanol
TL;DR: The resolution is best in pure propanol, on the order of 20 nm, and becomes worse for the softer samples, and the degradation in resolution can be understood by considering the elastic indentation of the gelatin caused by the AFM tip, which becomes larger the softer the sample is.
Journal ArticleDOI
Physicochemical and Sensory Characteristics of Fish Gelatin
S.-S. Choi,Joe M. Regenstein +1 more
TL;DR: The physicochemical differences between pork and fish gelatin and the effect of melting point on the sensory characteristics of a gelatin-water gel were investigated in this paper, and quantitative descriptive analysis sensory tests were performed.
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