2024-03-28T21:04:41Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/714232022-11-17T02:08:08Zhdl_2115_20049hdl_2115_141Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (Rana tigerina)Karnjanapratum, SupatraSinthusamran, SittichokeSae-leaw, ThanasakBenjakul, Soottawat1000050204855Kishimura, Hidekiopen accessThe final publication is available at www.springerlink.com via http://dx.doi.org/ 10.1007/s11483-017-9485-4Asian bullfrogRana TigerinaGelatinExtractionGelation660Characteristics 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.Springer2017-09engjournal articleAMhttp://hdl.handle.net/2115/71423https://doi.org/10.1007/s11483-017-9485-41557-18581557-1866Food biophysics123289298https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/71423/1/Kishimura.pdfapplication/pdf1.64 MB2017-09