EsturgeonV1, Main, Exploration, bibRecord, 000998

The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Identifieur interne : 000998 ( Main/Exploration ); précédent : 000997; suivant : 000999

The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Auteurs : SHUXIAN HAO [République populaire de Chine] ; LAIHAO LI [République populaire de Chine] ; XIANQING YANG [République populaire de Chine] ; JIANWEI CEN [République populaire de Chine] ; HONG SHI [République populaire de Chine] ; QI BO [République populaire de Chine] ; JUNYAN HE [République populaire de Chine]

Source :

Food chemistry [ 0308-8146 ] ; 2009.

RBID : Pascal:09-0170830

Descripteurs français

Pascal (Inist)
- Gélatine, Extrait, Esturgeon, Acipenser baeri, Peau, Prétraitement, Résistance mécanique, Viscosité.
Wicri :
- topic : Gélatine.

English descriptors

KwdEn :
- Acipenser baeri, Extract, Gelatin, Pretreatment, Skin, Strength, Sturgeon, Viscosity.

Abstract

The physicochemical characteristics of gelatin obtained by different pretreatments of sturgeon (Acipenser baeri) skin with alkaline and/or acidic solutions have been studied. Visual appearance, pH, gel strength, viscosity and amino acid profile of the gelatins were evaluated. Pretreatment with alkaline solutions of Ca(OH)₂ and/or acetic acid (HAC) provided gelatin with a favourable colour. Pretreatment with alkali removed noncollagenous proteins effectively, whilst acid induced some loss of collagenous proteins. Gel strength and viscosity of gelatin pretreated with HAC or alkali followed by HAC were as high as gelatin extracted in the presence of protease inhibitors. Amino acid composition had no significant effect on the gelatin characteristics. The total acid concentration for the highest gel strength was inversely proportional to ionisation strength, and the preferred pH for extracting gelatin with the optimum gel strength was approximately 5.0. The results showed that any available protons, regardless of the type or concentration of the acid, inhibit protease activity, which significantly affects the gelatin characteristics.

Affiliations:

Links toward previous steps (curation, corpus...)

to stream PascalFrancis, to step Corpus: 000139
to stream PascalFrancis, to step Curation: 000237
to stream PascalFrancis, to step Checkpoint: 000118
to stream Main, to step Merge: 000A15
to stream Main, to step Curation: 000998

Le document en format XML

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<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acipenser baeri</term>
<term>Extract</term>
<term>Gelatin</term>
<term>Pretreatment</term>
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<term>Strength</term>
<term>Sturgeon</term>
<term>Viscosity</term>
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<keywords scheme="Pascal" xml:lang="fr"><term>Gélatine</term>
<term>Extrait</term>
<term>Esturgeon</term>
<term>Acipenser baeri</term>
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<term>Prétraitement</term>
<term>Résistance mécanique</term>
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<front><div type="abstract" xml:lang="en">The physicochemical characteristics of gelatin obtained by different pretreatments of sturgeon (Acipenser baeri) skin with alkaline and/or acidic solutions have been studied. Visual appearance, pH, gel strength, viscosity and amino acid profile of the gelatins were evaluated. Pretreatment with alkaline solutions of Ca(OH)<sub>2</sub>
 and/or acetic acid (HAC) provided gelatin with a favourable colour. Pretreatment with alkali removed noncollagenous proteins effectively, whilst acid induced some loss of collagenous proteins. Gel strength and viscosity of gelatin pretreated with HAC or alkali followed by HAC were as high as gelatin extracted in the presence of protease inhibitors. Amino acid composition had no significant effect on the gelatin characteristics. The total acid concentration for the highest gel strength was inversely proportional to ionisation strength, and the preferred pH for extracting gelatin with the optimum gel strength was approximately 5.0. The results showed that any available protons, regardless of the type or concentration of the acid, inhibit protease activity, which significantly affects the gelatin characteristics.</div>
</front>
</TEI>
<affiliations><list><country><li>République populaire de Chine</li>
</country>
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</region>
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<name sortKey="Hong Shi" sort="Hong Shi" uniqKey="Hong Shi" last="Hong Shi">HONG SHI</name>
<name sortKey="Jianwei Cen" sort="Jianwei Cen" uniqKey="Jianwei Cen" last="Jianwei Cen">JIANWEI CEN</name>
<name sortKey="Junyan He" sort="Junyan He" uniqKey="Junyan He" last="Junyan He">JUNYAN HE</name>
<name sortKey="Laihao Li" sort="Laihao Li" uniqKey="Laihao Li" last="Laihao Li">LAIHAO LI</name>
<name sortKey="Qi Bo" sort="Qi Bo" uniqKey="Qi Bo" last="Qi Bo">QI BO</name>
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</country>
</tree>
</affiliations>
</record>

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The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri