Effects of Pretreatment on Properties of Gelatin from Perch (Lates Niloticus) Skin

被引：15
|
作者：
Monsur, Hammed Ademola [1 ]
Jaswir, Irwandi [1 ,2 ]
Salleh, Hamzah Mohd [1 ,2 ]
Alkahtani, Hassan A. [3 ]
机构：
[1] Int Islamic Univ Malaysia, Dept Biotechnol Engn, Jalan Gombak 53100, Selangor, Malaysia
[2] Int Islamic Univ Malaysia, Int Inst Halal Res & Training, Kuala Lumpur, Malaysia
[3] King Saud Univ, Food Sci & Nutr Dept, Coll Food & Agr Sci, Riyadh, Saudi Arabia
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2014年 / 17卷 / 06期
关键词：
Gel strength; Nanostructure; Extraction; Gelatin; FESEM; PHYSICAL-PROPERTIES; FUNCTIONAL-PROPERTIES; FISH GELATIN; EXTRACTION; OPTIMIZATION; PROTEINS; COLLAGEN; ACID;
D O I：
10.1080/10942912.2012.685676
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fish gelatins obtained from perch fish skin pretreated with various solutions containing acetic acid, sodium hydroxide (NaOH) and sodium chloride (NaCl) were successfully characterized for their nanostructure pattern using field emission scanning electron microscopy. Each pretreatment transformed collagen to gelatin with fibril, zigzag cracks, straight rods, and cross-linked rods nanostructure patterns. Pretreatment solutions also affect the gel yield, gel strength, amino acid profile, and functional groups in perch gelatin as analyzed by Fourier transform infrared spectroscopy. Samples pretreated with NaCl, NaOH, and acetic acid solution showed the highest gel yield (22.84%) and gel strength (179.84 g). Fourier transform infrared spectra for perch gelatins also revealed weak C-N amide II and III bond stretches as well as weak C=O bond stretch.
引用
收藏
页码：1224 / 1236
页数：13
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