Physical and chemical properties of gelatin from the skin of cultured Amur sturgeon (Acipenser schrenckii)
文献类型： 外文期刊
作者： Nikoo, M. 1 ; Benjakul, S. 2 ; Ocen, D. 1 ; Yang, N. 1 ; Xu, B. 3 ; Zhang, L. 4 ; Xu, X. 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
2.Prince Songkla Univ, Dept Food Technol, Fac Agroind, Hat Yai, Songkhla, Thailand
3.Yurun Grp, State Key Lab Meat Proc & Qual Control, Nanjing, Jiangsu, Peoples R China
4.Jiangsu Acad Agr Sci, Agr Prod Proc Ctr, Nanjing, Jiangsu, Peoples R China
期刊名称：JOURNAL OF APPLIED ICHTHYOLOGY （ 影响因子：0.892； 五年影响因子：0.956 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： To expand the usefulness of cultured Amur sturgeon, Acipenser 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 degrees 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 alpha-chains and beta-chains were predominant components in all extracted gelatins. Higher molecular weight proteins (gamma-chain) were also observed. Gelling and melting temperatures of gelatin were 13.6-14.6 degrees C and 20.3-22.6 degrees 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.
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