Author/Authors :
Nikoo, Mehdi State Key Laboratory of Food Science and Technology - School of Food Science and Technology - Jiangnan University, China , Xu, Xueming State Key Laboratory of Food Science and Technology - School of Food Science and Technology - Jiangnan University, China , Benjakul, Soottawat Department of Food Technology - Faculty of Agro-Industry - Prince of Songkla University, Thailand , Xu, Gangchun Freshwater Fisheries Research Center - Chinese Academy of Fishery Sciences, China , Ramirez-Suarez, Juan Carlos Centro de Investigación en Alimentación y Desarrollo, México , Ehsani, Ali Artemia and Aquatic Animals Research Institute - Urmia University, Urmia , Kasankala, Ladislaus Manaku State Key Laboratory of Food Science and Technology - School of Food Science and Technology - Jiangnan University, China , Duan, Xiang State Key Laboratory of Food Science and Technology - School of Food Science and Technology - Jiangnan University, China , Abbas, Shabbar State Key Laboratory of Food Science and Technology - School of Food Science and Technology - Jiangnan University, China
Abstract :
Gelatin was extracted from the skin of farmed Amur sturgeon (Acipenser schrenckii) with a yield of 19.6% and its properties were evaluated. Its glycine and imino acids (proline and hydroxyproline) content were 336 and 138 residues/1000 residues respectively. Based on electrophoretic study, gelatin consisted of two major protein bands corresponding to α-chain and cross-linked component (β-chain). The gel strength of gelatin was 316 g, while its gelling and melting temperatures were 13 and 19.6 °C respectively as determined by temperature sweep test. Flow behavior of gelatin solutions as a function of concentration (1, 3 and 5%) and temperature (10, 30, 45 and 60 °C) indicated a clear non-Newtonian, pseudoplastic behavior at 10°C and 5% gelatin solution. Fourier transform infrared (FTIR) spectroscopic study showed major absorption bands of amide A, I, II and III at 3414.73, 1640.60, 1534.57 and 1235.01 cm-1 respectively.
Keywords :
Gelatin , Skin , Gel strength , Rheological properties , Farmed Amur sturgeon
