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

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Title: Characteristics and Gel Properties of Gelatin from Skin of Asian Bullfrog (Rana tigerina)
Authors: Karnjanapratum, Supatra Browse this author
Sinthusamran, Sittichoke Browse this author
Sae-leaw, Thanasak Browse this author
Benjakul, Soottawat Browse this author
Kishimura, Hideki Browse this author →KAKEN DB
Keywords: Asian bullfrog
Rana Tigerina
Issue Date: Sep-2017
Publisher: Springer
Journal Title: Food biophysics
Volume: 12
Issue: 3
Start Page: 289
End Page: 298
Publisher DOI: 10.1007/s11483-017-9485-4
Abstract: 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.
Rights: The final publication is available at via 10.1007/s11483-017-9485-4
Type: article (author version)
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 岸村 栄毅

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