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Characterization of gelatin from the skin of farmed Amur sturgeon Acipenser schrenckii

 

Mehdi Nikoo1, Xueming Xu1*, Soottawat Benjakul2, Gangchun Xu3, Juan Carlos Ramirez-Suarez4, Ali Ehsani5, Ladislaus Manaku Kasankala1, Xiang Duan1, Shabbar Abbas1 

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China

2Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand

3Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, Jiangsu, 214081, China

4Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera a la Victoria Km. 0.6, Hermosillo, Sonora, México  

5Artemia and Aquatic Animals Research Institute, Urmia University, Urmia, Iran/ Food Hygiene and Quality Control Department, Veterinary Collage, Urmia University, Urmia, Iran

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Abstract

 

Gelatin was extracted from the skin of farmed Amur sturgeon (Acipenser schrenckii) with a yield of 19.6% and its properties were evaluated. Its glycine and imino acids (proline and hydroxyproline) content were 336 and 138 residues/1000 residues respectively. Based on electrophoretic study, gelatin consisted of two major protein bands corresponding to α-chain and cross-linked component (β-chain). The gel strength of gelatin was 316 g, while its gelling and melting temperatures were 13 and 19.6 °C respectively as determined by temperature sweep test. Flow behavior of gelatin solutions as a function of concentration (1, 3 and 5%) and temperature (10, 30, 45 and 60 °C) indicated a clear non-Newtonian, pseudoplastic behavior at 10°C and 5% gelatin solution. Fourier transform infrared (FTIR) spectroscopic study showed major absorption bands of amide A, I, II and III at 3414.73, 1640.60, 1534.57 and 1235.01 cm-1 respectively.

 

Keywords: Gelatin, Skin, Gel strength, Rheological properties, Farmed Amur sturgeon

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* Corresponding author. E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Tel/Fax: +86-510-85917100.

 

 
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