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 >

Purity and properties of gelatins extracted from the head tissue of the hybrid kalamtra sturgeon

This item is licensed under:Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Files in This Item:
07-06-2021_LWT_Md. Rashidul Islam.pdf621.68 kBPDFView/Open
Please use this identifier to cite or link to this item:

Title: Purity and properties of gelatins extracted from the head tissue of the hybrid kalamtra sturgeon
Authors: Islam, Md Rashidul Browse this author
Yuhi, Tomoharu Browse this author
Meng, Dawei Browse this author
Yoshioka, Takeya Browse this author →KAKEN DB
Ogata, Yumi Browse this author
Ura, Kazuhiro Browse this author →KAKEN DB
Takagi, Yasuaki Browse this author →KAKEN DB
Keywords: Sturgeon head
Gelatin purity
Issue Date: May-2021
Publisher: Elsevier
Journal Title: LWT - Food science and technology
Volume: 142
Start Page: 110944
Publisher DOI: 10.1016/j.lwt.2021.110944
Abstract: The head is a major by-product (17.1% of body weight) of sturgeon aquaculture farming and remains unutilized. In this study, the sturgeon head was separated into the skull cartilage and mixed tissue: skin, scales, fins, muscles, bones, gills, and small cartilage pieces. Type A and B gelatins were extracted from the mixed tissue. The type B yield was higher, at 5.8% gelatin dry weight per tissue wet weight. The relative gelatin content in the sample weight, estimated from the sample's hydroxyproline content relative to that of the purified collagen, was higher in type A (60.3%) than in type B (39.7%). Type A gelatin showed higher intensities of the alpha- and beta-bands of gelatin in SDS-PAGE, indicating that gelatin purity was higher in type A. The breaking force-strain curve showed a larger breaking force and lower breaking strain in type A (2.0 N, 12.1%), indicating that this gelatin is stronger than type B (0.7 N, 15.8%). Type B gelatin featured higher emulsion activity and stability and higher foam expansion and stability. In conclusion, type A and B gelatins with distinct proximate composition and functional properties were successfully extracted from sturgeon heads, which could act as a promising source of gelatins for industrial applications.
Rights: © 2021. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
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: 都木 靖彰

Export metadata:

OAI-PMH ( junii2 , jpcoar_1.0 )

MathJax is now OFF:


 - Hokkaido University