Chemical compositions and characterisation of skin gelatin from farmed giant catfish (Pangasianodon gigas)

Autor:	Soottawat Benjakul, Akkasit Jongjareonrak, Munehiko Tanaka, Manat Chaijan, Kazufumi Osako, Saroat Rawdkuen
Rok vydání:	2010
Předmět:	chemistry.chemical_classification food.ingredient integumentary system Skin sample biology Imino acid Pangasianodon biology.organism_classification Gelatin Hydroxyproline chemistry.chemical_compound food Biochemistry chemistry Proline Food science Chemical composition Food Science Catfish
Zdroj:	LWT - Food Science and Technology. 43:161-165
ISSN:	0023-6438
Popis:	Gelatin was extracted from the skin of farmed giant catfish (Pangasianodon gigas) with a yield of 20.1 g/100 g skin sample on the basis of wet weight. The chemical composition and properties of gelatin were characterised. The gelatin had high protein (89.1 g/100 g) but low fat (0.75 g/100 g) content and contained a high number of imino acids (proline and hydroxyproline) (211 residues per 1000 residues). Giant catfish skin gelatin had a slightly different amino acid composition than calf skin gelatin. The bloom strength of the gelatin gel from giant catfish skin gelatin (153 g) was greater than that of calf skin gelatin (135 g) (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f4a86b3c1bc1e3da6f2a7a54d63a6fe3 https://doi.org/10.1016/j.lwt.2009.06.012 Zobrazit plný text záznamu Full Text from ScienceDirect