Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus

被引：246

作者：

Benjakul, Soottawat ^{[1
]}

Oungbho, Kwunchit ^{[2
]}

Visessanguan, Wonnop ^{[3
]}

Thiansilakul, Yaowapa ^{[1
]}

Roytrakul, Sittiruk ^{[3
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[2] Prince Songkla Univ, Fac Pharmaceut Sci, Dept Pharmaceut Technol, Hat Yai 90112, Songkhla, Thailand

[3] Natl Sci & Technol Dev Agcy, Natl Ctr Genet Engn & Biotechnol, Klongluang 12120, Pathumthani, Thailand

来源：

FOOD CHEMISTRY | 2009年 / 116卷 / 02期

关键词：

Gelatin; Skin; Scale; Bloom strength; Functional properties; Bigeye snapper; PERCH LATES-NILOTICUS; SECONDARY STRUCTURE; INFRARED-SPECTRA; GEL PROPERTIES; COLLAGEN; FISH; TRANSGLUTAMINASE; EXTRACTION; PROTEINS; TILAPIA;

D O I：

10.1016/j.foodchem.2009.02.063

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Gelatins extracted from the skins containing fine scales of two species of bigeye snapper, Priacanthus tayenus (GT) and Priacanthus macracanthus (GM), were characterised. Both gelatins had the protein as the major component with high content of imino acids (proline & hydroxyproline) (186.29-187.42 mg/g). GT and GM contained calcium at levels of 5 53 and 2.92 g/kg, respectively. Both gelatins contained alpha 1 and alpha 2 chains as the predominant components and some degradation peptides. The absorption bands of both gelatins in Fourier transform infrared (FTIR) spectra were mainly situated in the amide band region (amide I and amide II). GT and GM had a relative solubility greater than 90% in the wide pH ranges (1 - 10). The bloom strength of GM (254.10 g) was higher than that of GT (227.73 g) (P < 0.05), but was slightly lower than that of commercial bovine gelatin (293.22 g) (11 < 0.05). Finer gel structure With smaller strands and voids was observed in GM gel, in comparison with that observed in GT counterpart. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：445 / 451

页数：7

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