Journal of Food, Agriculture and Environment

Vol 11, Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Gelling strength improvement and characterization of a gelatin from scales of bighead carp (Aristichthys nobilis)


Yan Tong, Tiejin Ying

Recieved Date: 2012-11-08, Accepted Date: 2013-01-28


Response surface method (RSM) was used to optimize enzymatic extraction conditions aiming at improving gelling strength of gelatin from scales of bighead carp (Aristichthys nobilis). The optimal extraction conditions were derived as follows: extracting temperature 46.98°C, extracting time1.27 h, pH 4.00 and pepsin concentration 547 U/g, respectively. The gel strength of the gelatin derived with the optimized process was 318±7 g, which was significantly higher than the gelatin extracted with conventional non enzymatic process (216±3 g, p<0.01). The yield of optimized extraction process (17.46±0.61%) was comparable with that of conventional extraction process (19.10±0.60%). The composition and functional properties of the gelatin from the scales of bighead carp (BSG) were compared with that of porcine skin gelatin (PSG). There were very significant differences in content of threonine, methionine, isoleucine, phenylalanine and lysine, significant differences in content of hydroxyproline, glycine and alanine between BSG and PSG. BSG showed lower imino acid (proline and hydroxyproline) content (20.75±0.82%) than PSG (24.01±0.70%). The gelling temperatures of BSG and PSG were 21°C and 24°C, and melting temperatures were 26°C and 29°C, respectivly. Assessment on dynamic viscoelastic properties indicated that BSG had better gelling ability and lower thermo-stability than PSG. Bighead carp scale is a good source of high quality fish gelatin for potential application in food industry. Extracting gelatin from bighead carp scales might be a promising solution in terms of both reducing environment pollution and increasing the economic efficiency of the industry. 


Fish gelatin, gelling strength, enzymatic extraction, response surface methodology, viscoelastic properties

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 146-150

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