Laboratoire de Génie Enzymatique et de Microbiologie-Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, B.P "1173", 3038 Sfax, Tunisia.
Int J Biol Macromol. 2012 Nov;51(4):477-83. doi: 10.1016/j.ijbiomac.2012.06.016. Epub 2012 Jun 18.
Characteristics and functional properties of gelatin from skin of Atlantic Bluefin tuna (Thunnus thynnus) were investigated. The gelatin was extracted by an acid-swelling process in the presence of different concentrations of commercial pepsin, followed by subsequent heating. The extraction yield was higher when increasing concentrations of pepsin were used during the swelling process. Emulsion activity index, foam formation ability and foam stability of gelatin increased with the increase of gelatin concentration. Antioxidant properties (ferric-reducing ability and DPPH-radical-scavenging capacity) of gelatin-based edible films containing aqueous or methanolic extracts of brown algae (Cystoseira barbata) were also assessed. For comparative purposes, tuna-skin gelatin edible film with BHA was studied. Antioxidant properties of the films were increased significantly when natural extracts were added. Extracts of brown algae could be useful additives to obtain edible films from tuna-skin gelatin with interesting functional and antioxidant properties.
本研究旨在探讨大西洋蓝鳍金枪鱼（Thunnus thynnus）皮明胶的特性和功能性质。采用酸膨胀法，在不同浓度的商业胃蛋白酶存在下提取明胶，然后进行后续加热。在膨胀过程中使用更高浓度的胃蛋白酶可以提高提取产率。明胶浓度的增加会提高明胶的乳化活性指数、泡沫形成能力和泡沫稳定性。还评估了含有褐藻（Cystoseira barbata）水相或醇相提取物的基于明胶的可食用薄膜的抗氧化特性（铁还原能力和 DPPH 自由基清除能力）。为了进行比较，还研究了含有 BHA 的金枪鱼皮明胶可食用薄膜。当添加天然提取物时，薄膜的抗氧化性能显著提高。褐藻提取物可作为有用的添加剂，用于从金枪鱼皮明胶中获得具有有趣的功能和抗氧化特性的可食用薄膜。
