Dept. of Fish Processing Technology Karnataka Veterinary, Animal and Fisheries Sciences Univ., College of Fisheries, Mangalore 575 002, India.
J Food Sci. 2013 Jul;78(7):E1009-16. doi: 10.1111/1750-3841.12158. Epub 2013 May 22.
The average yield of gelatin from the bone of freshwater fish (Cirrhinus mrigala) was 6.13%. The fluorescence spectra revealed maximum emission at 303 nm indicating the exposure of chromophores to bulk solvent. The amino acid profile of gelatin revealed a higher proportion of glycine and imino acids. The bloom strength of gelled gelatin was 159.8 g. The average molecular weight of fish bone gelatin was 281 kDa as determined by gel filtration technique. The dynamic oscillatory test of gelatin solution as a function of time and temperature revealed gelling and melting temperatures of 8.0 °C and 17.0 °C, respectively. The flow behavior of gelatin solution as a function of concentrations and temperatures revealed non-Newtonian behavior with pseudo-plastic phenomenon. The Herschel-Bulkley and Casson models were found suitable to study the flow behavior. The emulsion capacity (EC) of gelatin was inversely proportional to its concentration.
淡水鱼（圆口铜鱼）骨明胶的平均得率为 6.13%。荧光光谱显示最大发射峰在 303nm，表明发色团暴露于大量溶剂中。明胶的氨基酸组成显示甘氨酸和亚氨基酸比例较高。凝胶强度为 159.8g。通过凝胶过滤技术测定鱼明胶的平均分子量为 281kDa。明胶溶液的动态振荡测试随时间和温度的变化表明其胶凝和熔化温度分别为 8.0°C 和 17.0°C。明胶溶液的流动行为随浓度和温度的变化呈现非牛顿行为和假塑性现象。赫谢尔-布尔克利和卡森模型被发现适合研究流动行为。明胶的乳化能力（EC）与其浓度成反比。
