School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Quzhou Xunlong Aquatic Products Sci-tech Development Co., Ltd., Quzhou, China.
J Sci Food Agric. 2021 May;101(7):2912-2919. doi: 10.1002/jsfa.10923. Epub 2020 Nov 22.
Gelatin is traditionally produced from mammals and widely applied in the food industry. The production is tedious, time-consuming and environment-unfriendly, while the application is restricted because of zoonosis risk and religious sentiment.
Gelatin was extracted by hot water from sturgeon swim bladder after defatting with alcohol and hexane. The yield reached to 94.15% under the optimized conditions of 50 °C, 30 min and 10 mL g . Its amino acid and subunit profiles were similar to type I collagen. Compared to commercial porcine, bovine and piscine gelatins, it exhibited higher whiteness (3.38), emulsion activity (171.76 m g ), gel strength (853.23 g), water-holding capacity (92.37%) and viscoelasticity (0.03). But the transmittance (40.56% at 450 nm and 59.07% at 620 nm), emulsion stability (30.09 min), foam expansion (203.00) and stability (26.92), gelling (16.88 °C) and melting temperature (21.80 °C) were lower. While the pH (6.87) and viscosity (28.60 mPa s) were moderate. Moreover, it made better hydrogels and nanofibers.
Gelatin was extracted from sturgeon swim bladder using a clean and efficient approach, and exhibited unique properties and great potential for the food industry. © 2020 Society of Chemical Industry.
明胶传统上由哺乳动物生产，广泛应用于食品工业。其生产繁琐、耗时且对环境不友好，而应用则受到人畜共患病风险和宗教情绪的限制。
明胶通过热水从鲟鱼鳔中提取，经过酒精和己烷脱脂。在 50°C、30 分钟和 10 毫升/克的优化条件下，产率达到 94.15%。其氨基酸和亚基图谱与 I 型胶原相似。与商业猪、牛和鱼明胶相比，它具有更高的白度（3.38）、乳化活性（171.76 毫克）、凝胶强度（853.23 克）、持水能力（92.37%）和粘弹性（0.03）。但其透光率（450nm 时为 40.56%，620nm 时为 59.07%）、乳化稳定性（30.09 分钟）、泡沫膨胀（203.00）和稳定性（26.92）、胶凝（16.88°C）和熔化温度（21.80°C）较低。而 pH（6.87）和粘度（28.60 毫帕秒）适中。此外，它还可以制成更好的水凝胶和纳米纤维。
明胶采用清洁高效的方法从鲟鱼鳔中提取，具有独特的性质和在食品工业中的巨大潜力。© 2020 化学工业协会。
