Gelatine properties made from skin and bone of Lizard fish (Saurida tumbil)
Type-A gelatine was extracted from skins and bones of lizard fish and analysed for functional and chemical properties. Bloom gel strength was 159.14±14 and 135±7.9g, respectively, for skin and bone gelatines compared to 2243±7.7 for porcine gelatine (P<0.05). Gelatine from skin and bone exhibited higher viscosity and lower setting temperature than porcine gelatine. Skin gelatine had higher amino acid composition than bone gelatine, with a total amino acid content of about 21.71% and 19.83% for skin and bone respectively. Alpha chains were higher than pi and 6 components in skin and bone gelatine. Both bone and skin gelatines contained peptides with low molecular weight (<a). The differences in functional properties between the skin and bone gelatines appeared to be related to differences in amino acid composition and molecular weight distribution of the gelatines.
| Main Authors: | , , |
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| Format: | Journal Contribution biblioteca |
| Language: | Persian |
| Published: |
2010
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| Subjects: | Lizard fish, Gelatine, Amino acids, |
| Online Access: | http://hdl.handle.net/1834/11825 |
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| Summary: | Type-A gelatine was extracted from skins and bones of lizard fish and analysed for functional and chemical properties. Bloom gel strength was 159.14±14 and 135±7.9g, respectively, for skin and bone gelatines compared to 2243±7.7 for porcine gelatine (P<0.05). Gelatine from skin and bone exhibited higher viscosity and lower setting temperature than porcine gelatine. Skin gelatine had higher amino acid composition than bone gelatine, with a total amino acid content of about 21.71% and 19.83% for skin and bone respectively. Alpha chains were higher than pi and 6 components in skin and bone gelatine. Both bone and skin gelatines contained peptides with low molecular weight (<a). The differences in functional properties between the skin and bone gelatines appeared to be related to differences in amino acid composition and molecular weight distribution of the gelatines. |
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