Premium
Extraction of Gelatin from Megrim ( Lepidorhombus boscii ) Skins with Several Organic Acids
Author(s) -
Gómezguillœn M. C.,
Montero P.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb11319.x
Subject(s) - gelatin , extraction (chemistry) , rheology , chemistry , citric acid , lactic acid , viscoelasticity , acetic acid , dynamic modulus , turbidity , chromatography , dissolution , dynamic mechanical analysis , materials science , biochemistry , organic chemistry , bacteria , polymer , composite material , oceanography , biology , genetics , geology
Light‐colored, dry collagen was obtained and, after dissolving in warm water, turned into soluble gelatin. The type of acid used influenced the gelatin viscoelastic and gelling properties. Acetic‐ and propionic‐acid extracts produced the gelatins with the highest elastic modulus, viscous modulus, melting temperature, and gel strength, especially when skins were previously treated with dilute NaOH. After such treatment, lactic acid was also shown to be suitable for collagen or gelatin extraction. The lowest degree of turbidity was achieved by using citric acid, whereas propionic acid led to the most turbid gelatin. No improvements of rheological properties were observed when acid concentration for extraction was increased above 0.05 M.