Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (Rana tigerina)

被引：29

作者：

Karnjanapratum, Supatra ^{[1
]}

Sinthusamran, Sittichoke ^{[1
]}

Sae-leaw, Thanasak ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Kishimura, Hideki ^{[2
]}

机构：

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

[2] Hokkaido Univ, Res Fac Fisheries Sci, Lab Marine Prod & Food Sci, Hakodate, Hokkaido 0418611, Japan

来源：

FOOD BIOPHYSICS | 2017年 / 12卷 / 03期

关键词：

Asian bullfrog; Rana Tigerina; Gelatin; Extraction; Gelation; FUNCTIONAL-PROPERTIES; EXTRACTION CONDITIONS; FISH GELATIN; PHYSICAL-PROPERTIES; MAMMALIAN GELATINS; COLLAGEN; PROTEINS; OPTIMIZATION; TEMPERATURES; NILOTICUS;

D O I：

10.1007/s11483-017-9485-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Characteristics and gel properties of gelatin from frog skin as influenced by extraction temperatures (45-75 A degrees C) were investigated. Yield of gelatin increased as the extraction temperature increased (P < 0.05). All gelatins contained alpha- and beta-chains as the predominant components and showed a high imino acid content (215 residues/1000 residues). Fourier transform infrared (FTIR) spectra indicated that all gelatin samples had major peaks in amide regions. Gelatin extracted at 55 A degrees C exhibited the highest gel strength (P < 0.05), which was similar to that of commercial bovine gelatin (P > 0.05). Gelling and melting temperatures of frog skin gelatin were 23.47-24.87 and 33.22-34.66 A degrees C, respectively. Gels became more yellowish with increasing extraction temperatures (P < 0.05). All gelatin gels were sponge or coral-like in structure but varied in patterns as visualized by scanning electron microscopy (SEM). Gelatin from frog skin could be used as a replacement for land animal counterpart.

引用

页码：289 / 298

页数：10

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