Microstructure and characteristic properties of dogfish skin gelatin gels prepared by freeze/spray-drying methods
| Autor: | Frédéric Debeaufort, Ali Salem, Mourad Jridi, Nahed Fakhfakh, Moncef Nasri, Ola Abdelhedi, Nacim Zouari |
|---|---|
| Přispěvatelé: | Laboratory of Enzyme Engineering and Microbiology [University of Sfax], Université de Sfax, High Institute of Applied Biology of Medenine [University of Gabes], Procédés Alimentaires et Physico-Chimie (PAPC), Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Département Génie biologique [IUT de Dijon/Auxerre - université de Bourgogne], Institut Universitaire de Technologie - Dijon/Auxerre (IUT Dijon), Université de Bourgogne (UB)-Université de Bourgogne (UB) |
| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Dogfish skin Color 02 engineering and technology Biochemistry Gelatin Physico-chemical properties 03 medical and health sciences chemistry.chemical_compound Ingredient food Squalus acanthias Hardness Structural Biology Amide Spectroscopy Fourier Transform Infrared Animals Transition Temperature Amino Acids Desiccation Microwaves Microstructure Molecular Biology Skin 030304 developmental biology 0303 health sciences Chromatography Calorimetry Differential Scanning High protein General Medicine 021001 nanoscience & nanotechnology Amides Freeze Drying chemistry Dogfish Yield (chemistry) Spray drying Microscopy Electron Scanning 0210 nano-technology Gels [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition |
| Zdroj: | International Journal of Biological Macromolecules International Journal of Biological Macromolecules, Elsevier, 2020, 162, pp.1-10. ⟨10.1016/j.ijbiomac.2020.06.033⟩ |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.06.033 |
| Popis: | International audience; The effects of two pretreatments (microwaves or oven-drying) on the dogfish (Squalus acanthias) skin as well as two drying processes (freeze-drying or spray-drying) on the extracted gelatins were studied. Thus six types of gelatins were obtained, three of which were freeze-dried (FG) and the others were spray-dried (SG), from the untreated skin (US), microwaves-pretreated skin (MS) and oven-pretreated skin (OS). The highest yield (8.67%) was obtained for the OSFG, while the lowest one (3.06%) was measured for the OSSG. Interestingly, all gelatins exhibited relatively high protein (84.02-89.53%), and low lipid (0.50-1.71%) and ash (3.05-7.17%) contents. In addition, gelatins were analyzed by the Fourier transform infrared and the spectra displayed important differences in some specific peaks, particularly in the amide I, amide II and amide III. The gelatins extracted from the untreated skin, regardless the drying method, presented the highest foaming capacity. The textural profile analysis showed that USSG was the hardest (213.6 g) and the chewier (23.8 N × mm) gelatin. Moreover, analysis of thermal properties showed that USSG also has the highest glass-transition temperature. The interesting properties of gelatin extracted from dogfish skin encourage their future use as a functional ingredient in industrial food formulations. |
| Databáze: | OpenAIRE |
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