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

被引：92

作者：

Jongjareonrak, Akkasit ^{[1
]}

Rawdkuen, Saroat ^{[2
]}

Chaijan, Manat ^{[3
]}

Benjakul, Soottawat ^{[4
]}

Osako, Kazufumi ^{[5
]}

Tanaka, Munehiko ^{[5
]}

机构：

[1] Prince Songkla Univ, Fac Agroind, Nutraceut & Funct Food Res & Dev Ctr, Hat Yai 90112, Songkhla, Thailand

[2] Mae Fah Luang Univ, Sch Agroind, Food Technol Program, Muang 57100, Chiang Rai, Thailand

[3] Walailak Univ, Sch Agr Technol, Dept Food Technol, Thasala 80160, Nakhon Si Thamm, Thailand

[4] Prince Songkla Univ, Fac Agroind, Dept Food Technol, Hat Yai 90112, Songkhla, Thailand

[5] Tokyo Univ Marine Sci & Technol, Dept Food Sci & Technol, Minato Ku, Tokyo 1088477, Japan

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 01期

基金：

日本学术振兴会;

关键词：

Gelatin; Fish skin; Giant catfish; Calf gelatin; Functional properties; BROWNSTRIPE RED SNAPPER; COD GADUS-MORHUA; FUNCTIONAL-PROPERTIES; EXTRACTION; FILMS; WHEY;

D O I：

10.1016/j.lwt.2009.06.012

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 < 0.05). Viscosity, foam capacity and foam stability of gelatin from giant catfish skins were in general greater than those of the gelatin from calf skin tested. SDS-PAGE of giant catfish skin gelatin showed a high band intensity for the major protein components, especially, alpha-, beta- and gamma-components and was similar to that of standard calf skin collagen type I. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：161 / 165

页数：5

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