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Physical and chemical properties of gelatin from the skin of cultured A mur sturgeon ( A cipenser schrenckii )
Author(s) -
Nikoo M.,
Benjakul S.,
Ocen D.,
Yang N.,
Xu B.,
Zhang L.,
Xu X.
Publication year - 2013
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/jai.12238
Subject(s) - gelatin , sturgeon , imino acid , hydroxyproline , fourier transform infrared spectroscopy , extraction (chemistry) , food science , biology , zoology , chemistry , chromatography , proline , fish <actinopterygii> , biochemistry , amino acid , fishery , physics , quantum mechanics
Summary To expand the usefulness of cultured A mur sturgeon, A cipenser schrenckii , its skin was used to explore the production of gelatin. After acetic acid pre‐treatment (0.05 m for 3 h), gelatin was extracted at temperatures of 50 or 70°C for 1 or 6 h. Gelatin yield ranged from 9.42 to 12.47% (wet weight basis) (P < 0.05). With increasing extraction time and temperature, the content of imino acids (proline + hydroxyproline), gel strength and L*‐value (lightness) decreased, while the a*‐value (redness) and b*‐value (yellowness) of gelatin gel increased (P < 0.05). Electrophoretic analysis revealed that α‐chains and β‐chains were predominant components in all extracted gelatins. Higher molecular weight proteins (γ‐chain) were also observed. Gelling and melting temperatures of gelatin were 13.6–14.6°C and 20.3–22.6°C, respectively. Circular dichroism ( CD ) spectra and Fourier transform infrared ( FTIR ) spectroscopy revealed the triple helix loss in gelatin ( A 1235 ( AIII )/ A 1451 < 1). Extraction conditions caused secondary structure changes in the gelatin. More likely due to the differences in the culture water temperature, gelatin exhibited gelling and melting temperatures intermediate between those of cold‐ and warm‐water fish gelatins. The obtained gelatin can be used in food products or in the production of bioactive compounds.