HUSCAP logo Hokkaido Univ. logo

Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences >
Peer-reviewed Journal Articles, etc >

Optimization of Extraction of Gelatin from the Head of Kalamtra Sturgeon (Huso dauricus x Acipenser scherenkii x Acipenser transmontanus)

This item is licensed under: Creative Commons Attribution 4.0 International

Files in This Item:

The file(s) associated with this item can be obtained from the following URL:https://doi.org/10.3390/app10196660


Title: Optimization of Extraction of Gelatin from the Head of Kalamtra Sturgeon (Huso dauricus x Acipenser scherenkii x Acipenser transmontanus)
Authors: Islam, Md. Rashidul Browse this author
Yuhi, Tomoharu Browse this author
Ura, Kazuhiro Browse this author →KAKEN DB
Takagi, Yasuaki Browse this author →KAKEN DB
Keywords: sturgeon head
tissue separation
pretreatment
extraction conditions
Issue Date: Oct-2020
Publisher: MDPI
Journal Title: Applied sciences
Volume: 10
Issue: 19
Start Page: 6660
Publisher DOI: 10.3390/app10196660
Abstract: To develop a new method for extracting gelatin from the sturgeon head, the conditions for pretreatment and extraction were optimized. Treatment at 65 degrees C (3-3.5 h) was enough to separate the head into mixed tissues (skin, scales, pectoral fins, muscle, bones, gills, and small cartilage pieces), skull cartilage, and liquid. From the intensities of alpha-, beta- and gamma-bands and yields, the optimized pretreatment conditions for type A and type B gelatin were 0.05 M HCl (1 h) and 0.1 M NaOH (1 h), respectively. The best extraction conditions were: (1) for type A gelatin: with distilled water (DW) (w/v 1:5) at 35 degrees C, pH 7 when stirring at 200 rpm for 3 h, and (2) for type B gelatin: with DW (w/v 1:5) at 50 degrees C, pH 8 when stirring at 200 rpm for 1 h. After the decalcification of extracted residues with 0.05 M HCl for 3 h, re-extraction of gelatin was possible. Under the best extraction conditions, yields of type A and B gelatins were 5.01 and 7.25% (dry gelatin weight/wet sample weight), respectively. Thus, it is possible to extract an industrial amount of gelatin from sturgeon heads, making them valuable by-products.
Rights: © 2020 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution License.
http://creativecommons.org/licenses/by/4.0/
Type: article
URI: http://hdl.handle.net/2115/79956
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)

Export metadata:

OAI-PMH ( junii2 , jpcoar )

MathJax is now OFF:


 

 - Hokkaido University