Characteristics and functional properties of gelatin from zebra blenny (Salaria basilisca) skin
作者： Naourez Ktari , Mourad Jridi , Rim Nasri , Imen Lassoued , Hanen Ben Ayed
DOI: 10.1016/J.LWT.2014.03.036
关键词:
摘要: Abstract Gelatin was extracted from alkali-pretreated skin of zebra blenny (Salaria basilisca) using commercial pepsin with a yield 18 g/100 g sample. The polypeptides pattern, gel strength, viscosity, textural parameters and functional properties the gelatin (ZBSG) were investigated. Amino acid analysis revealed that ZBSG contained almost all essential amino acids, glycine being most predominant one. identified as type I gelatin, containing α1 α2-chains major constituents. Its strength viscosity 170.2 g 5.95 cP, respectively. Fourier transformed infrared spectroscopy (FT-IR) spectra showed helical arrangements in its structure. solubility concentration-dependent. While foam expansion (FE) stability (FS) increased increase concentration, emulsifying activity index (EAI) emulsion (ESI) noted to decrease. also strong clarification ability particularly for apple juice, without affecting nutritional value.
elsevier.com
sci-hub.se 参考文章(42)
Irwandi Jaswir, Hamzah Mohd Salleh, Faridayanti S., Yaakob Che Man, Torla Hassan, Mohamed Elwathig Saeed Mirghani, Extraction and characterization of gelatin from different marine fish species in Malaysia Faculty of Food Science and Technology, Universiti Putra Malaysia. ,(2009)
Herbert Gareis, Reinhard Schrieber, Gelatine Handbook: Theory and Industrial Practice ,(2007)
Allan G. Gornall, Charles J. Bardawill, Maxima M. David, Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry. ,vol. 177, pp. 751- 766 ,(1949) , 10.1016/S0021-9258(18)57021-6
George Ninan, Joseph Jose, Zynudheen Abubacker, None, PREPARATION AND CHARACTERIZATION OF GELATIN EXTRACTED FROM THE SKINS OF ROHU (LABEO ROHITA) AND COMMON CARP (CYPRINUS CARPIO) Journal of Food Processing and Preservation. ,vol. 35, pp. 143- 162 ,(2011) , 10.1111/J.1745-4549.2009.00467.X
F. Mahmoodani, Salma Mohamad Yusop, S. F. See, Abd. Salam Babji, A. V. Sanaei, Optimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin. international food research journal. ,vol. 20, pp. 423- 430 ,(2013)
Muralidharan Nagarajan, Soottawat Benjakul, Thummanoon Prodpran, Ponusa Songtipya, Hideki Kishimura, Characteristics and functional properties of gelatin from splendid squid (Loligo formosana) skin as affected by extraction temperatures Food Hydrocolloids. ,vol. 29, pp. 389- 397 ,(2012) , 10.1016/J.FOODHYD.2012.04.001
S.M. Cho, Y.S. Gu, S.B. Kim, Extracting optimization and physical properties of yellowfin tuna (Thunnus albacares) skin gelatin compared to mammalian gelatins Food Hydrocolloids. ,vol. 19, pp. 221- 229 ,(2005) , 10.1016/J.FOODHYD.2004.05.005
M.C Gómez-Guillén, J Turnay, M.D Fernández-Dı́az, N Ulmo, M.A Lizarbe, P Montero, Structural and physical properties of gelatin extracted from different marine species: A comparative study Food Hydrocolloids. ,vol. 16, pp. 25- 34 ,(2002) , 10.1016/S0268-005X(01)00035-2
Kemel Jellouli, Rafik Balti, Ali Bougatef, Noomen Hmidet, Ahmed Barkia, Moncef Nasri, Chemical composition and characteristics of skin gelatin from grey triggerfish (Balistes capriscus) Lwt - Food Science and Technology. ,vol. 44, pp. 1965- 1970 ,(2011) , 10.1016/J.LWT.2011.05.005
A. Kamińska, A. Sionkowska, Effect of UV radiation on the infrared spectra of collagen Polymer Degradation and Stability. ,vol. 51, pp. 19- 26 ,(1996) , 10.1016/0141-3910(95)00159-X