Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin
作者： Mourad Jridi , Rim Nasri , Imen Lassoued , Nabil Souissi , Aïcha Mbarek
DOI: 10.1016/J.FOODRES.2013.09.026
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摘要: Abstract Gelatins from alkali-pretreated skin of cuttlefish ( Sepia officinalis ) were extracted with different concentrations pepsin at pH 2.0 and characterized. The increase enzyme concentration increased the yield gelatin extraction. yields gelatins G5, G10 G15, extracted, respectively, 5, 10, 15 U pepsin/g alkali-treated cuttlefish, 6.59%, 7.69% 9.22%, while in absence (G0) was only 2.68%. Nevertheless, extraction affected molecular weight, biophysical functional properties resulting gelatins. Gelatin without showed higher gel strength, transition, gelling melting temperatures, which are slightly than G5. All these values decreased increasing concentration. In addition, foam expansion (FE) by enzymatic treatment, as increased. partially hydrolyzed same emulsifying properties.
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