Optimization of Gelatin Extraction from Silver Carp Skin
نویسندگان
چکیده
منابع مشابه
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...
متن کاملExtraction of gelatin from bigeye snapper (Priacanthus tayenus) skin for gelatin hydrolysate production
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...
متن کاملIdentification 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...
متن کاملOptimization of gelatin extraction and physico-chemical properties of catfish (Clarias gariepinus) bone gelatin
The extraction of catfish (Clarias gariepinus) bone gelatin was optimized by using Response Surface Methodology (RSM) involving 4-factors, 5-levels Central Composite Design (CCD). The optimum conditions for extraction were produced by a pre-treatment of 3.35% HCl for 14.5 h along with hot water extraction at 67.23°C for 5.2 h. Results showed that the predicted yield by RSM (61.81%) was closely ...
متن کاملoptimization 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