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Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction.
Tu, Zong-Cai; Huang, Tao; Wang, Hui; Sha, Xiao-Mei; Shi, Yan; Huang, Xiao-Qin; Man, Ze-Zhou; Li, De-Jun.
Afiliación
  • Tu ZC; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Huang T; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Wang H; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Sha XM; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Shi Y; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Huang XQ; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Man ZZ; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
  • Li DJ; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047 China.
J Food Sci Technol ; 52(4): 2166-74, 2015 Apr.
Article en En | MEDLINE | ID: mdl-25829597
In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60 °C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, respectively. The physicochemical properties of gelatin were investigated. The result indicated that gelatin extracted from bighead carp scales had a high protein content (84.15 ~ 91.85 %) with moisture (7.11 ~ 13.65 %), low ash content (0.31 ~ 0.97 %). All extracted gelatin contained α-and ß-chains as the predominant components. Gelatin extracted by UB obtained much higher yield (30.94-46.67 %) than that of WB (19.15-36.39 %). More voids and less sheets of gelatin structure were observed, when the gelatin was extracted by UB for longer time. Gelatin of UB-assisted extraction normally exhibited lower gel strength and melting points than that of WB, which may be resulted from the protein degradation reflected by the FTIR spectra and higher free amino group content. However, there was no significant difference between WB1 and UB1. Therefore, the ultrasound assisted extraction in a short time was a promising method to enhance the yield and obtain gelatin with high quality.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article Pais de publicación: India
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2015 Tipo del documento: Article Pais de publicación: India