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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >
Characteristics and Properties of Gelatin from Seabass (Lates calcarifer) Swim Bladder : Impact of Extraction Temperatures
| Title: | Characteristics and Properties of Gelatin from Seabass (Lates calcarifer) Swim Bladder : Impact of Extraction Temperatures |
| Authors: | Sinthusamran, Sittichoke Browse this author | | Benjakul, Soottawat Browse this author | | Hemar, Yacine Browse this author | | Kishimura, Hideki Browse this author →KAKEN DB |
| Keywords: | Extraction temperature | | Swim bladder | | Gelatin | | Gel strength | | Gelling temperature |
| Issue Date: | Feb-2018 |
| Publisher: | Springer |
| Journal Title: | Waste and Biomass Valorization |
| Volume: | 9 |
| Issue: | 2 |
| Start Page: | 315 |
| End Page: | 325 |
| Publisher DOI: | 10.1007/s12649-016-9817-5 |
| Abstract: | Purpose This study aimed to investigate the impact of various extracting temperatures on yield and properties of gelatin from swim bladder of seabass (Lates calcarifer), a byproduct from processing. Methods Gelatin from seabass swim bladder was extracted at different temperatures (45, 55, 65 and 75 degrees C). The gelatins obtained using various extraction temperatures were characterized. Results The yield and recovery of gelatin from swim bladder (44.83-71.95% and 49.08-74.83%, based on dry weight) increased with increasing extraction temperatures. All gelatins contained a-chains as the predominant components, followed by alpha-chain. Gelatin from seabass swim bladder showed a high imino acid content (195 residues/1000 residues). FTIR and CD spectra revealed the loss of triple helix during heating via breaking down hydrogen bonds between a-chains. Gel strength generally increased as the extraction temperature increased up to 65 degrees C (P < 0.05). Gelatin extracted at 65 degrees C for 6 h showed a higher gel strength, compared to bovine gelatin (P < 0.05). Gelling and melting temperatures were 10.419.7 and 19.3-28.4 degrees C, respectively, depending on extraction temperature. Conclusion Properties of gelatin from swim bladder were affected by extraction temperature. Therefore, sea-bass swim bladder could serve as an alternative collagenous material for gelatin production, when the appropriate extraction condition was implemented. |
| Rights: | The final publication is available at link.springer.com |
| Type: | article (author version) |
| URI: | http://hdl.handle.net/2115/72490 |
| 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)
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Submitter: 岸村 栄毅
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