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Original article: Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia ( Oreochromis niloticus )
Author(s) -
Zeng Shaokui,
Yan Xiaoyan,
Cao Wenhong,
Hong Pengzhi,
Zhang Chaohua,
Li Laihao
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02332.x
Subject(s) - gelatin , oreochromis , imino acid , nile tilapia , hydroxyproline , tilapia , extraction (chemistry) , chemistry , yield (engineering) , chromatography , proline , amino acid , fish <actinopterygii> , biochemistry , biology , materials science , fishery , metallurgy
Summary Response surface methodology was used to optimise gelatin extraction conditions from the skin of Nile tilapia ( Oreochromis niloticus ), and characteristics of the gelatin were determined. Concentration of NaOH (%, X 1 ), alkaline treatment time (h, X 2 ), concentration of HCl (‰, X 3 ) and acid treatment time (min, X 4 ) were chosen for independent variables. Dependent variable was yield of gelatin (%, Y ). Optimal conditions were X 1 = 3.2 (%), X 2 = 2.3 (h), X 3 = 0.7 (‰) and X 4 = 84 (min), and predicted value of response optimal conditions was Y = 20.4%. Actual value was 19.3% by verification experiments under optimal conditions. Crude protein content of the tilapia skin gelatin was 88.5%. The content of imino acids including proline and hydroxyproline in the gelatin was 185 residues per 1000 total amino acid residues. Its gel strength was 260 g. The gelling and melting points were 18.0 and 22.4 °C, respectively.