Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita)
| Autor: | Tanaji G. Kudre, Balaji Wamanrao Kanwate |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
food.ingredient 04 agricultural and veterinary sciences Glutamic acid 040401 food science Gelatin Amino acid Hydroxyproline chemistry.chemical_compound Acetic acid 0404 agricultural biotechnology food chemistry Biochemistry Glycine Food science Proline Phosphoric acid Food Science |
| Zdroj: | Journal of Food Science and Technology. 54:2540-2550 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-017-2699-0 |
| Popis: | Influence of various acids (acetic acid, phosphoric acid, and propionic acid) at different concentrations (0.05, 0.1, and 0.2 M) on the extraction yield, physicochemical and functional properties of gelatin from Labeo rohita swim bladder were investigated. Highest gelatin yield (44.22%, dry weight basis) was obtained in a sample prepared by without acid pretreatment (GWA) of swim bladder as compared to acid pretreatment counterparts. Amongst the acid pretreatments, propionic acid (GPrA) showed the highest gelatin yield, followed by acetic acid (GAA) and phosphoric acid (GPA) at all concentrations used, respectively. Moreover, with increased concentrations of all acids, the decrease in gelatin yield was observed for all the acids. GWA showed higher protein and hydroxyproline content than that of acid counterparts (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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