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Characteristics and Gelling Property of Gelatin from Scale of Spotted Golden Goatfish (Parupeneus heptacanthus)

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Please use this identifier to cite or link to this item:http://hdl.handle.net/2115/71580

Title: Characteristics and Gelling Property of Gelatin from Scale of Spotted Golden Goatfish (Parupeneus heptacanthus)
Authors: Chuaychan, Sira Browse this author
Benjakul, Soottawat Browse this author
Kishimura, Hideki Browse this author →KAKEN DB
Keywords: Scales
spotted golden goatfish
gelatin
yields
gel strength
Issue Date: Oct-2017
Publisher: John Wiley & Sons
Journal Title: Journal of food processing and preservation
Volume: 41
Issue: 5
Start Page: e13139
Publisher DOI: 10.1111/jfpp.13139
Abstract: Gelatins from the scales of spotted golden goatfish were extracted under different conditions and characterized. The gelatin yield, when extracted at 45, 60 and 75C (for 6 or 12 h), was 2.3–2.6%, 8.6–9.3% and 9.9–10.1% on dry weight basis, respectively. All the gelatins had β‐ and α‐chains as the dominant components, and had high imino acid contents (182–192 residues/1,000 residues). Gel strength of the gelatin decreased and the gelatin solution became more turbid with increasing temperature and time of extraction. The gelling and melting temperatures of gelatin were 18.7–20.1 and 26.4–28.0C, respectively, and these decreased with extraction temperature and time. The results suggest that the scales of spotted golden goatfish have potential to serve as the collagenous raw material for gelatin extraction.
Rights: This is the peer reviewed version of the following article: Journal of food Proessing and Preservation 2017;41:e13139, which has been published in final form at 10.1111/jfpp.13139. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions
Type: article (author version)
URI: http://hdl.handle.net/2115/71580
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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