Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin

被引：51
|
作者：
Abdelmalek, Baha Eddine [1 ,2 ]
Gomez-Estaca, Joaquin [3 ]
Sila, Assaad [1 ]
Martinez-Alvarez, Oscar [3 ]
Carmen Gomez-Guillen, M. [3 ]
Chaabouni-Ellouz, Semia [1 ]
Ayadi, Mohamed Ali [2 ]
Bougatef, Ali [1 ]
机构：
[1] Univ Sfax, Lab Enzyme & Bioconvers, Natl Sch Engn, Sfax 3038, Tunisia
[2] Natl Sch Engn Sfax, Lab Alimentary Anal, Sfax, Tunisia
[3] CSIC, Inst Food Sci Technol & Nutr, Madrid, Spain
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2016年 / 65卷
关键词：
Loligo vulgaris; Gelatin; Pepsin; Dynamic oscillatory properties; Functional properties; FILM-FORMING PROPERTIES; ACID-SOLUBLE COLLAGEN; EMULSIFYING PROPERTIES; STABILITY; PROTEINS; RECOVERY; YOUNG;
D O I：
10.1016/j.lwt.2015.09.024
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The characteristics and functional properties of gelatin extracted from squid skin (Loligo vulgaris), using commercial pepsin at a level of 15 Units/g skin, were investigated. The gelatin extraction yield was 6.82 g/100 g wet basis, showing high protein content and low fat and ash contents. SDS-PAGE of squid skin gelatin showed high band intensity for the major protein components, especially, alpha- and beta-components. The amino acid profile of squid skin gelatin showed a high percentage of imino acids, essential amino acids and hydrophobic amino acids. Fourier transformed infrared spectroscopy (FT-IR) spectra showed helical structure. Squid skin gelatin was able to form a completely thermo-reversible gel. Gelatin possessed interesting functional properties, which were governed by gelatin concentration. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：924 / 931
页数：8
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