Characteristics and functional properties of gelatin extracted from squid (Loligo vulgaris) skin
The characteristics and functional properties of gelatin extracted from squid skin (Loligo vulgaris), using commercial pepsin at a level of 15 Units/g skin, were investigated. The gelatin extraction yield was 6.82 g/100 g wet basis, showing high protein content and low fat and ash contents. SDS-PAGE of squid skin gelatin showed high band intensity for the major protein components, especially, α- and β-components. The amino acid profile of squid skin gelatin showed a high percentage of imino acids, essential amino acids and hydrophobic amino acids. Fourier transformed infrared spectroscopy (FT-IR) spectra showed helical structure. Squid skin gelatin was able to form a completely thermo-reversible gel. Gelatin possessed interesting functional properties, which were governed by gelatin concentration.
Main Authors: | Abdelmalek, Baha Eddine, Gómez Estaca, Joaquín, Sila, Assaâd, Martínez Álvarez, Óscar, Gómez Guillén, M. C., Ellouz-Chaabouni, Semia, Ayadi, Mohamed Ali, Bougatef, Ali |
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Other Authors: | Ministère de l’Enseignement Supérieur et de la Recherche Scientifique (Tunisie) |
Format: | artículo biblioteca |
Published: |
Elsevier
2016
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Subjects: | Gelatin, Loligo vulgaris, Functional properties, Dynamic oscillatory properties, Pepsin, |
Online Access: | http://hdl.handle.net/10261/171514 |
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