Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Food Chem. 2014;152:276-84. doi: 10.1016/j.foodchem.2013.11.109. Epub 2013 Nov 27.
Characteristics and gel properties of gelatin from seabass skin, as influenced by extraction conditions, were studied. Yields of gelatin extracted at 45 and 55 °C for various times were 51.6-57.3% and 62.0-66.4% (dry weight basis), respectively. All gelatins contained β-chain and α-chains as the predominant components and showed a high imino acid content (198-202 residues/1000 residues). Generally, the gel strength of gelatins decreased as the extraction temperature and time increased. Gelatin extracted at 45 °C for 3h exhibited the highest gel strength (369 g). Gelling and melting temperatures for seabass skin gelatin were 19.5-20.0 and 26.3-27.0 °C, respectively. All gelatins could be set at 25 °C within 30 min, however gelatins extracted at 45 °C had a shorter setting time than those extracted at 55 °C (P<0.05). Gelatin from seabass skin showed a higher gel strength than bovine gelatin and could be used as a potential replacement for land animal gelatins.
研究了不同提取条件下鲈鱼皮明胶的特性和凝胶性能。45℃和 55℃下提取不同时间的明胶得率分别为 51.6-57.3%和 62.0-66.4%（干重基础）。所有明胶均以β链和α链为主要成分，具有较高的亚氨基酸含量（198-202 残基/1000 残基）。一般来说，明胶的凝胶强度随提取温度和时间的增加而降低。在 45℃下提取 3h 的明胶表现出最高的凝胶强度（369g）。鲈鱼皮明胶的凝胶化和熔化温度分别为 19.5-20.0℃和 26.3-27.0℃。所有明胶在 25℃下 30min 内均可凝固，但在 45℃下提取的明胶凝固时间比在 55℃下提取的明胶短（P<0.05）。鲈鱼皮明胶的凝胶强度高于牛明胶，可作为陆地动物明胶的潜在替代品。
