The functional properties and application of gelatin derived from the skin of channel catfish (Ictalurus punctatus)

被引：46

作者：

Duan, Rui ^{[1
,2
]}

Zhang, Junjie ^{[1
,2
]}

Liu, Liping ^{[1
]}

Cui, Wenzhe ^{[1
]}

Regenstein, Joe M. ^{[3
]}

机构：

[1] Huaihai Inst Technol, Coll Marine Life & Fisheries, 59 Cangwu Rd, Haizhou 222005, Peoples R China

[2] Huaihai Inst Technol, Jiangsu Key Lab Marine Pharmaceut Compound Screen, 59 Cangwu Rd, Haizhou 222005, Peoples R China

[3] Cornell Univ, Dept Food Sci, Ithaca, NY 14853 USA

来源：

FOOD CHEMISTRY | 2018年 / 239卷

关键词：

Catfish; Gelatin; Functional property; SENSORY PROPERTIES; ICE-CREAM; PROTEINS; COLLAGEN; WHEY; HEAD;

D O I：

10.1016/j.foodchem.2017.06.145

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The objective of this work was to extract gelatin from skin of channel catfish (Ictalurus punctatus) and to study its functional properties and application in ice-cream and beer. SDS-PAGE patterns showed that channel catfish gelatin (CCG) had more high molecular weight components (beta and gamma chains) than had calf bone gelatin (CBG). The viscosity of CCG was 42 mPa. s at 10 degrees C, which was three times more than that of CBG. Compared to CBG, CCG presented higher emulsion capacity and stability, as well as higher foaming stability. CCG conferred the ice-cream samples and beer with better mouth feel and clarification effect, respectively. The results indicated that CCG had great potential to be utilized in the food industry. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：464 / 469

页数：6

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