کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8332095 1540247 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Molecular characteristics and properties of gelatin from skin of seabass with different sizes
ترجمه فارسی عنوان
ویژگی های مولکولی و خواص ژلاتین از پوست ساقه با اندازه های مختلف
کلمات کلیدی
ماهی خاردار، ژلاتین، اندازه، استحکام ژل، زمان تنظیم، درجه حرارت زدایی،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی
Gelatin was extracted from the skin of seabass (Lates calcarifer) with different average sizes (2, 4 and 6 kg/fish), termed G2, G4 and G6, respectively and their characteristics and functional properties were determined. Yields of G2, G4 and G6 were 38.22, 40.50 and 43.48% (based on dry weight), respectively. G2 contained α-chains as dominant component, whilst G4 and G6 comprised α-, β- and γ-chains with a larger content of high MW cross-links. All gelatins had the similar imino acid (hydroxyproline and proline) content. Net charge of G2, G4 and G6 became zero at pH of 6.73, 6.41 and 7.12, respectively. Amongst all gelatin samples, G6 exhibited the highest gel strength (321.5 g) (p < 0.05), but had the lowest turbidity (p < 0.05). Gels of G6 sample had the lower L*-value but higher a*-, b*- and ΔE*-value, compared with others. Gelling and melting temperatures of all gelatins were 17.09-19.01 and 26.92-28.85 °C, respectively. Furthermore, all gelatins were able to set at room temperature, regardless of size of seabass used. G6 had the shorter setting time at room temperature than others. Therefore, size of seabass, in which skin was used for gelatin extraction, had the impact on yield, composition and properties of resulting gelatin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 73, February 2015, Pages 146-153
نویسندگان
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