Optimization of Gelatin Extraction from Silver Carp Skin

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Extraction and evaluation of gelatin from yellow fin tuna (Thunnus albacares) skin and prospect as an alternative to mammalian gelatin

One of the mainly popular consumed colloid protein materials in pharmaceutics, medical, food and military industries is Gelatin. Especially from warm-water fish gelatin report poss similar characteristics to mammalian’s gelatin .Yellow fin tuna (Thunnus albacares) gelatin skin, lots of waste in form of skin and bones of the fish are produced every day. Analysis factors were extracted alkaline g...

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Bigeye snapper skin was pretreated with 0.025 N NaOH for 2 h and 0.02 M acetic acid for 2 h. Minced pretreated fish skin extracted at 80, 90, 100oC for 1, 2, 3 h and 110, 120, 130oC for 30 min were compared. The result showed that protein content and hydroxyproline (Hyp) yield of skin gelatin increased with increasing extraction temperature and time (p<0.05). The samples extracted at 120 or 130...

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Identification of Small Peptides of Acidic Collagen Extracts from Silver Carp Skin and Their Therapeutic Relevance.

BACKGROUND Low-temperature techniques that prevent protein denaturation are being used to extract collagen from fish skin for cosmetic purposes. These extracts contain collagen with its triple helix structure preserved, as well as a number of other proteins. OBJECTIVES The aim of the study was to investigate collagen extracts from the skin of silver carp for the presence of small-molecule pep...

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Optimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin

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optimization of enzymic extraction of edible gelatin from cattle bones using response surface methodology (rsm)

gelatin is a protein hydrocolloid. because of its unique characteristics such as gel forming, thickening, stabilizing, emulsifiing, foam and film forming, is widely used in food industries. in this research, in order to optimize the factors which affect enzymatic extraction method of gelatin ,the effects of three variables, enzyme concentrations(2-10 ppm), time(8-16 hours) and temperature(60-80...

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ژورنال

عنوان ژورنال: Journal of Food Science

سال: 2009

ISSN: 0022-1147,1750-3841

DOI: 10.1111/j.1750-3841.2009.01328.x