Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale
作者： Xiao-Mei Sha , Zong-Cai Tu , Wei Liu , Hui Wang , Yan Shi
DOI: 10.1016/J.FOODHYD.2013.09.024
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摘要: Abstract Gelatin from bighead carp ( Hypophthalmichthys nobilis ) scale was extracted with the gel strength of 415.7 ± 9.9 g. Ammonium sulfate fractional precipitation (ASFP) different ammonium saturations (20%, 25%, 30%, 35% and 40%, respectively) separated fish gelatin components strengths (469.7 ± 12.0 g, 419.7 ± 9.9 g, 181.9 ± 17.7 g, 83.9 ± 9.9 g 15.3 ± 2.1 g, respectively). ASFP did not destroy characteristic FTIR peaks (amide A, amide I, II III) X-ray diffraction (around 7° 20–21° represented triple-helix structure single left-hand helix chain, in gelatin. In addition, lower saturation precipitated component stronger hydrogen bond, more structures, higher molecular weight distribution denser microstructure. Prominently, had greater amount high
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