Extraction and characterisation of gelatin from the skin of striped catfish (Pangasianodon hypophthalmus) and studies on its colour improvement
| Autor: | Prabjeet Singh, Soottawat Benjakul |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Lightness
food.ingredient Pangasianodon hypophthalmus 02 engineering and technology Applied Microbiology and Biotechnology Gelatin chemistry.chemical_compound 0404 agricultural biotechnology food Gelatin gel Genetics Gelatin catfish color bloom strength Denaturation (biochemistry) Food science Hydrogen peroxide Molecular Biology Extraction (chemistry) 04 agricultural and veterinary sciences Anatomy 021001 nanoscience & nanotechnology 040401 food science chemistry 0210 nano-technology Agronomy and Crop Science Biotechnology Catfish |
| Zdroj: | African Journal of Biotechnology; Vol 16, No 1 (2017); 1-9 |
| ISSN: | 1684-5315 |
| Popis: | Functional properties of gelatin from skin of striped catfish with and without bleaching for 48 h by 5% H2O2 (w/v)) were studied. Gelatin from skin bleached with 5% H2O2 for 48 h showed the highest yield (16.18 g). Bleaching not only improved the colour of gelatin gel by increasing the L* (lightness)-value and decreasing a*(redness/greenness)-value, but also enhanced the bloom strength and the emulsifying and foaming properties of the resulting gelatin. Fourier transform infrared spectroscopic study showed higher intermolecular interactions and denaturation of gelatin from bleached skin than that of the control. These results indicated that hydrogen peroxide most likely induced the oxidation of gelatin, resulting in the formation of gelatin cross-links, hence improved functional properties. Key words: Gelatin, catfish, color, bloom strength. |
| Databáze: | OpenAIRE |
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