open access

https://hdl.handle.net/2115/71580

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

英語

gel strength

2017-10

John Wiley & Sons

Journal of food processing and preservation

41(5)

e13139

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.

学術雑誌論文

Accepted Manuscript

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

0145-8892

1745-4549