INVESTIGATION OF CHARACTERISTICS OF GELATIN PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) WASTES BY ENZYMATIC HYDROLYSIS

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MIRZAPOUR KOUHDASHT A.; MOOSAVI NASAB M.; AMINLARI M.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2018 | Volume:13 | Issue:1 Page(s): 105-113

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Title

INVESTIGATION OF CHARACTERISTICS OF GELATIN PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) WASTES BY ENZYMATIC HYDROLYSIS

Author(s)

MIRZAPOUR KOUHDASHT A. | MOOSAVI NASAB M. | AMINLARI M. | Issue Writer Certificate

Keywords

FISH GELATINQ1

PHYSICOCHEMICAL CHARACTERISTICSQ1

FISH WASTESQ1

Abstract

Background and Objectives: Gelatin is one of the most widely used colloidal proteins, which has unique characteristics and numerous applications, including the food industry, pharmaceutical, medical, and photography. On the other hand, significant amounts of fish-based factories that use fish as a raw material waste large amounts of residue materials. The aim of this study was to produce gelatin by microbial alkaline protease, from common scallops and fins of common carp wastes.Materials & Methods: Different amounts of enzyme (5, 10, 15, 20, and 25 Unite/g fins and scales) were used to carry out the hydrolysis and extract gelatin. The physicochemical and functional properties of produced gelatin by the 20 unit enzyme, which was the most efficient level of enzyme, were compared with commercial gelatin. The yield of gelatin production was determined based on the wet weight of scales and fins, for each concentration of enzyme. Also SDSPAGE was done to determine molecular weight of gelatin subunits.Results: The results showed that there is no significant difference between the protein and moisture content of both gelatins, but ash content was significantly different. Gelling temperature was equal approximately in both gelatins, but gelling time and melting temperature of gelatins were implicated different results. The results also showed that 20 unit enzyme per gram scale and fin powder was the optimum concentration. The SDS-PAGE pattern showed three bonds with 200, 120, and 100 kilo Dalton for beta, alpha 1, and alpha 2 chain respectively.Conclusion: All of investigations indicated that this way has the potential to replace the commercial gelatin, especially for Muslims in all of the world, who have concern about their products with the Halal gelatin from safe resources.

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APA: Copy

MIRZAPOUR KOUHDASHT, A., MOOSAVI NASAB, M., & AMINLARI, M.. (2018). INVESTIGATION OF CHARACTERISTICS OF GELATIN PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) WASTES BY ENZYMATIC HYDROLYSIS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 13(1 ), 105-113. SID. https://sid.ir/paper/121488/en

Vancouver: Copy

MIRZAPOUR KOUHDASHT A., MOOSAVI NASAB M., AMINLARI M.. INVESTIGATION OF CHARACTERISTICS OF GELATIN PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) WASTES BY ENZYMATIC HYDROLYSIS. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;13(1 ):105-113. Available from: https://sid.ir/paper/121488/en

IEEE: Copy

A. MIRZAPOUR KOUHDASHT, M. MOOSAVI NASAB, and M. AMINLARI, “INVESTIGATION OF CHARACTERISTICS OF GELATIN PRODUCED FROM COMMON CARP (CYPRINUS CARPIO) WASTES BY ENZYMATIC HYDROLYSIS,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 13, no. 1 , pp. 105–113, 2018, [Online]. Available: https://sid.ir/paper/121488/en

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