EsturgeonV1, PascalFrancis, Corpus, bibRecord, 000139

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

Identifieur interne : 000139 ( PascalFrancis/Corpus ); précédent : 000138; suivant : 000140

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

Auteurs : SHUXIAN HAO ; LAIHAO LI ; XIANQING YANG ; JIANWEI CEN ; HONG SHI ; QI BO ; JUNYAN HE

Source :

Food chemistry [ 0308-8146 ] ; 2009.

RBID : Pascal:09-0170830

Descripteurs français

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

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.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0308-8146`
A02	`01`			`@0 FOCHDJ`
A03		`1`		`@0 Food chem.`
A05				`@2 115`
A06				`@2 1`
A08	`01`	`1`	`ENG`	`@1 The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments`
A11	`01`	`1`		`@1 SHUXIAN HAO`
A11	`02`	`1`		`@1 LAIHAO LI`
A11	`03`	`1`		`@1 XIANQING YANG`
A11	`04`	`1`		`@1 JIANWEI CEN`
A11	`05`	`1`		`@1 HONG SHI`
A11	`06`	`1`		`@1 QI BO`
A11	`07`	`1`		`@1 JUNYAN HE`
A14	`01`			`@1 South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, 231 Xingang Road West @2 Guangzhou 510300 @3 CHN @Z 1 aut. @Z 2 aut. @Z 3 aut. @Z 4 aut. @Z 5 aut. @Z 6 aut.`
A14	`02`			`@1 Guangdong Ocean University @2 Zhanjiang 524025 @3 CHN @Z 7 aut.`
A20				`@1 124-128`
A21				`@1 2009`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 17810 @5 354000187058070210`
A44				`@0 0000 @1 © 2009 INIST-CNRS. All rights reserved.`
A45				`@0 1/4 p.`
A47	`01`	`1`		`@0 09-0170830`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Food chemistry`
A66	`01`			`@0 GBR`
C01	`01`		`ENG`	@0 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.
C02	`01`	`X`		`@0 002A35B06`
C03	`01`	`X`	`FRE`	`@0 Gélatine @5 01`
C03	`01`	`X`	`ENG`	`@0 Gelatin @5 01`
C03	`01`	`X`	`SPA`	`@0 Gelatina @5 01`
C03	`02`	`X`	`FRE`	`@0 Extrait @5 02`
C03	`02`	`X`	`ENG`	`@0 Extract @5 02`
C03	`02`	`X`	`SPA`	`@0 Extracto @5 02`
C03	`03`	`X`	`FRE`	`@0 Esturgeon @5 10`
C03	`03`	`X`	`ENG`	`@0 Sturgeon @5 10`
C03	`03`	`X`	`SPA`	`@0 Esturión @5 10`
C03	`04`	`X`	`FRE`	`@0 Acipenser baeri @2 NS @5 19`
C03	`04`	`X`	`ENG`	`@0 Acipenser baeri @2 NS @5 19`
C03	`04`	`X`	`SPA`	`@0 Acipenser baeri @2 NS @5 19`
C03	`05`	`X`	`FRE`	`@0 Peau @5 20`
C03	`05`	`X`	`ENG`	`@0 Skin @5 20`
C03	`05`	`X`	`SPA`	`@0 Piel @5 20`
C03	`06`	`X`	`FRE`	`@0 Prétraitement @5 24`
C03	`06`	`X`	`ENG`	`@0 Pretreatment @5 24`
C03	`06`	`X`	`SPA`	`@0 Pretratamiento @5 24`
C03	`07`	`X`	`FRE`	`@0 Résistance mécanique @5 26`
C03	`07`	`X`	`ENG`	`@0 Strength @5 26`
C03	`07`	`X`	`SPA`	`@0 Resistencia mecánica @5 26`
C03	`08`	`X`	`FRE`	`@0 Viscosité @5 48`
C03	`08`	`X`	`ENG`	`@0 Viscosity @5 48`
C03	`08`	`X`	`SPA`	`@0 Viscosidad @5 48`
C07	`01`	`X`	`FRE`	`@0 Poisson comestible @5 08`
C07	`01`	`X`	`ENG`	`@0 Edible fish @5 08`
C07	`01`	`X`	`SPA`	`@0 Pescado comestible @5 08`
C07	`02`	`X`	`FRE`	`@0 Pisces @2 NS`
C07	`02`	`X`	`ENG`	`@0 Pisces @2 NS`
C07	`02`	`X`	`SPA`	`@0 Pisces @2 NS`
C07	`03`	`X`	`FRE`	`@0 Vertebrata @2 NS`
C07	`03`	`X`	`ENG`	`@0 Vertebrata @2 NS`
C07	`03`	`X`	`SPA`	`@0 Vertebrata @2 NS`
N21				`@1 124`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 09-0170830 INIST
ET :	The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments
AU :	SHUXIAN HAO; LAIHAO LI; XIANQING YANG; JIANWEI CEN; HONG SHI; QI BO; JUNYAN HE
AF :	South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, 231 Xingang Road West/Guangzhou 510300/Chine (1 aut., 2 aut., 3 aut., 4 aut., 5 aut., 6 aut.); Guangdong Ocean University/Zhanjiang 524025/Chine (7 aut.)
DT :	Publication en série; Niveau analytique
SO :	Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2009; Vol. 115; No. 1; Pp. 124-128; Bibl. 1/4 p.
LA :	Anglais
EA :	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.
CC :	002A35B06
FD :	Gélatine; Extrait; Esturgeon; Acipenser baeri; Peau; Prétraitement; Résistance mécanique; Viscosité
FG :	Poisson comestible; Pisces; Vertebrata
ED :	Gelatin; Extract; Sturgeon; Acipenser baeri; Skin; Pretreatment; Strength; Viscosity
EG :	Edible fish; Pisces; Vertebrata
SD :	Gelatina; Extracto; Esturión; Acipenser baeri; Piel; Pretratamiento; Resistencia mecánica; Viscosidad
LO :	INIST-17810.354000187058070210
ID :	09-0170830

Links to Exploration step

Pascal:09-0170830

Le document en format XML

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<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments</title>
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<author><name sortKey="Xianqing Yang" sort="Xianqing Yang" uniqKey="Xianqing Yang" last="Xianqing Yang">XIANQING YANG</name>
<affiliation><inist:fA14 i1="01"><s1>South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, 231 Xingang Road West</s1>
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<affiliation><inist:fA14 i1="01"><s1>South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, 231 Xingang Road West</s1>
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<author><name sortKey="Qi Bo" sort="Qi Bo" uniqKey="Qi Bo" last="Qi Bo">QI BO</name>
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<keywords scheme="Pascal" xml:lang="fr"><term>Gélatine</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>
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<fC01 i1="01" l="ENG"><s0>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.</s0>
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<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Extract</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Extracto</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Esturgeon</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Sturgeon</s0>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Esturión</s0>
<s5>10</s5>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Acipenser baeri</s0>
<s2>NS</s2>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Acipenser baeri</s0>
<s2>NS</s2>
<s5>19</s5>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Acipenser baeri</s0>
<s2>NS</s2>
<s5>19</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Peau</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Skin</s0>
<s5>20</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Piel</s0>
<s5>20</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Prétraitement</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Pretreatment</s0>
<s5>24</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Pretratamiento</s0>
<s5>24</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Résistance mécanique</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Strength</s0>
<s5>26</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Resistencia mecánica</s0>
<s5>26</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Viscosité</s0>
<s5>48</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Viscosity</s0>
<s5>48</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Viscosidad</s0>
<s5>48</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Poisson comestible</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Edible fish</s0>
<s5>08</s5>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Pescado comestible</s0>
<s5>08</s5>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Pisces</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Pisces</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Pisces</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Vertebrata</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Vertebrata</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Vertebrata</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>124</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 09-0170830 INIST</NO>
<ET>The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments</ET>
<AU>SHUXIAN HAO; LAIHAO LI; XIANQING YANG; JIANWEI CEN; HONG SHI; QI BO; JUNYAN HE</AU>
<AF>South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, 231 Xingang Road West/Guangzhou 510300/Chine (1 aut., 2 aut., 3 aut., 4 aut., 5 aut., 6 aut.); Guangdong Ocean University/Zhanjiang 524025/Chine (7 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Food chemistry; ISSN 0308-8146; Coden FOCHDJ; Royaume-Uni; Da. 2009; Vol. 115; No. 1; Pp. 124-128; Bibl. 1/4 p.</SO>
<LA>Anglais</LA>
<EA>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.</EA>
<CC>002A35B06</CC>
<FD>Gélatine; Extrait; Esturgeon; Acipenser baeri; Peau; Prétraitement; Résistance mécanique; Viscosité</FD>
<FG>Poisson comestible; Pisces; Vertebrata</FG>
<ED>Gelatin; Extract; Sturgeon; Acipenser baeri; Skin; Pretreatment; Strength; Viscosity</ED>
<EG>Edible fish; Pisces; Vertebrata</EG>
<SD>Gelatina; Extracto; Esturión; Acipenser baeri; Piel; Pretratamiento; Resistencia mecánica; Viscosidad</SD>
<LO>INIST-17810.354000187058070210</LO>
<ID>09-0170830</ID>
</server>
</inist>
</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

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