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The Characteristics Of Gelatin Extracted From Sturgeon (acipenser Baeri) Skin Using Various Pretreatments

文献类型： 外文期刊

作者： Hao, Shuxian 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Cen, Jianwei 1 ; Shi, Hong 1 ; Bo, Qi 1 ; He, Junyan 2 ;

作者机构： 1.Chinese Acad Fishery Sci, S China Sea Fishery Res Inst, Guangzhou 510300, Guangdong, Peoples R China

2.Guangdong Ocean Univ, Zhanjiang 524025, Peoples R China

关键词： sturgeon;skin;pretreatment;gelatin;gel strength;viscosity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： The physicochemical characteristics of gelatin obtained by different pretreatments of sturgeon {Acipenser baeri) skin with alkaline and/or acidic solutions have been studied. Visual appearance, pH, gel strength, viscosity and amino acid profile of the gelatins were evaluated. Pretreatment with alkaline solutions of Ca(OH)_2 and/or acetic acid (HAC) provided gelatin with a favourable colour. Pretreatment with alkali removed noncollagenous proteins effectively, whilst acid induced some loss of collagenous proteins. Gel strength and viscosity of gelatin pretreated with HAC or alkali followed by HAC were as high as gelatin extracted in the presence of protease inhibitors. Amino acid composition had no significant effect on the gelatin characteristics. The total acid concentration for the highest gel strength was inversely proportional to ionisation strength, and the preferred pH for extracting gelatin with the optimum gel strength was approximately 5.0. The results showed that any available protons, regardless of the type or concentration of the acid, inhibit protease activity, which significantly affects the gelatin characteristics.

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