The characteristics of gelatin extracted from sturgeon (Acipenser baeri) skin using various pretreatments
Identifieur interne : 000237 ( PascalFrancis/Curation ); précédent : 000236; suivant : 000238The 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.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Gélatine.
English descriptors
- KwdEn :
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.
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<series><title level="j" type="main">Food chemistry</title>
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<term>Strength</term>
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<term>Viscosity</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>
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