Effect of extraction time on properties of gelatin from the skin of crucian carp (Carassius carassius)

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FAGHANI LANGROUDI H.; NIKOO M.; Alekhorshid M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES) Year:2015 | Volume:9 | Issue:3 Page(s): 105-112

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Title

Effect of extraction time on properties of gelatin from the skin of crucian carp (Carassius carassius)

Author(s)

FAGHANI LANGROUDI H. | NIKOO M. | Alekhorshid M. | Issue Writer Certificate

Keywords

Gel strengthQ2

SkinQ2

GelatinQ2

Crusian carpQ2

FTIR spectroscopyQ2

Abstract

Crucian carp (Carassius carassius) Skin was used for production of Gelatin. The Gel strength of Gelatins extracted for 1, 3 and 6 h was between 106-110 g (P>0. 05). Glycine (349. 21-350. 29 residues/ 1000 residues), alanine (131. 15-132. 73 residues/ 1000 residues), glutamine (81. 76-82. 57 residues/ 1000 residues) and proline (89. 95-96. 48 residues/ 1000 residues) were the main amino acids found in Gelatins. Extraction time did not change the amino acid composition of Gelatin for most of the amino acids; however the content of proline decreased with increasing extraction time. Gelatin extracted for 3 h had different color compared to other Gelatins (P<0. 05). Secondary structure of Gelatin was influenced by extraction time. AIII/A1450 ratio of extracted Gelatins was between 0. 85-0. 86 which confirmed the loss of triple helix in Gelatin. Fourier transform infrared (FTIR) spectroscopy indicated that Gelatin extracted for 6 h had significantly higher Δ ν (ν I-ν II) (114 cm-1) (114) indicating higher denaturation of α-helix chain. Crusian carp Skin could serve as a valuable source for production of Gelatin.

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APA: Copy

FAGHANI LANGROUDI, H., NIKOO, M., & Alekhorshid, M.. (2015). Effect of extraction time on properties of gelatin from the skin of crucian carp (Carassius carassius). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 9(3 ), 105-112. SID. https://sid.ir/paper/161610/en

Vancouver: Copy

FAGHANI LANGROUDI H., NIKOO M., Alekhorshid M.. Effect of extraction time on properties of gelatin from the skin of crucian carp (Carassius carassius). NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2015;9(3 ):105-112. Available from: https://sid.ir/paper/161610/en

IEEE: Copy

H. FAGHANI LANGROUDI, M. NIKOO, and M. Alekhorshid, “Effect of extraction time on properties of gelatin from the skin of crucian carp (Carassius carassius),” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 9, no. 3 , pp. 105–112, 2015, [Online]. Available: https://sid.ir/paper/161610/en

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