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Pre-treatment optimization and properties of gelatin from freshwater fish scales

Paper ID Volume ID Publish Year Pages File Format Full-Text
19216 43051 2011 9 PDF Available
Title
Pre-treatment optimization and properties of gelatin from freshwater fish scales
Abstract

Enzyme protease A 2G (E.C. 3.4.24.39) was selected to pre-treat grass carp fish (Ctenopharyngodon idella) scales and response surface methodology (RSM) was adopted for pre-treating optimization. The optimal conditions from RSM were hydrolyze temperature 30.73 °C, amount of protease A 2G 0.22% (w/w) and hydrolyze time 5.52 h, and the resulted gelatin gel strength was 276 ± 12 g. The X-ray spectra indicated that the dried fish scales gelatin had tri-helix structure. The isoionic point (pI) value was about 7.0. The gel strength and gel viscoelastic properties of grass carp fish scale gelatin were higher compared to one commercial porcine skin gelatin 180PS8 at lower temperature, while the imino content (16%), gelling and melting points (20.8, 26.9 °C) were lower. At the same concentration, the α-chain and β-component contents of the gelatin made more contributions to the gel viscoelastic properties under gelling or melting points, while the amino acid composition made more effects to the stability of the gel. The gelling process was monitored by circular dichroism (CD) spectra. The results also showed that fish scales also can be a good source for gelatin.

Keywords
Grass carp fish; Fish scale; Protease treatment; Response surface method; Gelatin; Viscoelastic properties
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 3, July 2011, Pages 185–193
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
Online Support
Any Questions? feel free to contact us